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mission bbq pulled chicken recipe

Mission BBQ Pulled Chicken Recipe

Pulled chicken that’s juicy, tender, and packed with smoky barbecue sauce is one of those meals that sticks with you (it does me!).
This Mission BBQ version really gets that balance of sweet and tangy, and the chicken practically falls apart when it’s done. Yum'ilicious!
So go with boneless, skinless chicken thighs instead of breasts. Thighs stay incredibly tender and shred beautifully without drying out.
For the sauce, start with your favorite smoky barbecue sauce as a base, then customize it with apple cider vinegar, brown sugar, and a splash of Worcestershire for depth.
And for that slow-smoked flavor, I like to add a bit of smoked paprika to the seasoning mix. Easy!
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Prep Time 1 hour 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Course Main Course
Servings 4
Ingredients
  
  • 2 lbs Chicken Breast
  • 1 cup Barbecue Sauce
  • 2 cloves Garlic minced
  • 1 tsp Chili Powder
  • 1 cup Tomato Puree
  • 1 tbsp Lemon Juice
  • 2 tbsp Olive Oil
  • 1 small Onion chopped
Instructions
 
  • Mix the barbecue sauce, garlic, chili powder, tomato puree, lemon juice, and half of the chopped onion in a bowl.
  • Let the chicken marinate in this mixture for at least an hour in the refrigerator.
  • Preheat your oven to 375°F (190°C).
  • Meanwhile, heat olive oil in an oven-safe skillet over medium heat.
  • Add the marinated chicken, skin-side down, for about 2-3 minutes until lightly browned.
  • Turn the chicken over and brown the other side for another 2-3 minutes.
  • Add remaining marinade into the skillet.
  • Transfer the skillet to the preheated oven and bake the chicken for 30 minutes.
  • Ensure the chicken is cooked through and reaches an internal temperature of 165°F.
  • Remove the chicken from the oven and allow it to cool slightly.
  • Use two forks to shred the chicken.
  • Mix back into its juices and serve hot.
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