Die besten GU Rezepte mit Qualitätsgarantie: Pulled Chicken in BBQ-Sauce | Für Zwei, Ohne Alkohol | Geprüft, getestet, gelingt garantiert! Pulled Chicken ist die schnelle Variante des Pulled Porks und schmeckt wie so fast alles was mit Barbecue zu tun hat, ebenfalls super lecker. Immer dann, wenn. Pulled Chicken in einer Honey-Mustard-BBQ Sauce - ein Rezept für einen 3,5 L. Crockpot / Slowcooker. Über 84 Bewertungen und für köstlich befunden.
Pulled Chicken: Hähnchen-Fleisch war noch nie so saftig!Wir lieben Pulled Chicken, bei uns gibt es regelmässig einen Pulled Chicken Das Fleisch sollte 24 – 48 Stunden im Kühlschrank marinieren. Pulled Chicken ist die schnelle Variante des Pulled Porks und schmeckt wie so fast alles was mit Barbecue zu tun hat, ebenfalls super lecker. Immer dann, wenn. Die besten GU Rezepte mit Qualitätsgarantie: Pulled Chicken in BBQ-Sauce | Für Zwei, Ohne Alkohol | Geprüft, getestet, gelingt garantiert!
Pulled Chicken Marinade Schrijf je in voor de lekkerste nieuwsbrief! VideoPulled Chicken Sandwich Recipe - Now Cook It
A wonderful staple that you should consider adding to your barbecue repetoire, that ranks highly along pulled pork, and brisket sandwiches, is smoked pulled chicken.
We have prepared a full guide and recipe, covering everything you need to know to make the best pulled chicken at your home.
If you have ever tried pulled pork, then you have probably been amazed by the texture and the amazing taste it has. It is made from pork shoulder and slowly smoked until all the connective tissue are broken down from the heat, transforming it into a juicy and tender piece of meat, ready to be shredded easily just by hand.
In the other side, the pulled chicken, as tender as juicy as it can be, it lacks the amount of fat and connective tissue found in the pork meat.
For this reason, pulled chicken will be ready in a short amount of time when compared to pulled pork. Also, since it has less fat than pork, chicken is more prone to drying out, so leaving the skin on is important as it provides a layer of protection to retain more moisture.
Probably the most important thing when making smoked pulled chicken is to retain as much moisture as possible. A super juicy pulled chicken is what you should aim for.
The factors which directly impact the moisture are the cooking temperature, brining and not overcooking. If you follow the instructions carefully and have these factors in mind, you will definitely have great results.
Pulling smoked chicken is easy, affordable, and can be prepared ahead of time. We have tried using a whole chicken for this meal, but we have found that for a better all-around flavor, that maintains moisture and richness through each bite, utilizing chicken thighs and legs is by far a better route to take when constructing a sandwich.
Plus, using chicken thighs allows you to smoke at a little higher temperature than normally since the thighs retain so much moisture compared to the whole chicken option.
Smoking Temperature. Internal Meat Temp. Preferred Wood:. Peach, Apple or Pecan. To begin, as we suggest with all chicken recipes, get that fowl into a brine.
For this recipe, we are using an offset smoker but you can use whatever you feel more comfortable with.
Brining Chicken Recipe. Before we start the brining process, you should know that brining is important since it does two things: First, it maintains moisture.
Second, it infuses the meat with the flavor you are composing it with. First, warm the water enough that the salt and sugar will dissolve.
Once the water is back to ambient, add the rest of the brine ingredients. Break the celery into small pieces, and even dice the apples up.
This creates more surface area for the brine mixture to interface with. Divide the chicken thighs and legs evenly into the zipper lock style bags, and ladle the brine into the bags.
Place the bags into a disposable tray, and slide it into the refrigerator. For the best results, this should sit in its juices for a minimum of 12 hours, and ideally up to 24 hours.
If you are in a hurry, let them brine for at least 3 hours. After a spending the night brining, drain off the liquid and discard the chunky ingredients.
Dry off all the pieces with a paper towel. Now you can take your chicken to the next level by adding the rub. We pour our rub mixture into the second disposable pan.
Start adding chicken to the pan and coat each piece. Try to get rub under the skin so that flavor goes everywhere. The cooking time of the chicken fillets is only about 3 hours compared to hours for pulled pork.
However, you get the best result if you marinade the chicken fillets overnight to make sure all the nice spices kicks in. The marinate step can be skipped if you are in a hurry.
Because pulled chicken is made out of chicken fillets it is a very healthy alternative to regular pulled pork which has a larger amount of fat and calories.
You can choose to serve the pulled chicken with homemade burger buns or maybe in a homemade flour tortilla.
In both cases the chicken goes great with coleslaw. Marinade 2 tbsp ketchup 4 tbsp olive oil 1 tbsp honey 1 tbsp white wine vinegar 2 tsp salt 1 tsp onion powder 2 tsp garlic powder 1 tbsp paprika 1 tsp liquid smoke optional.
Instructions: 1. Mix all the ingredients for the marinade. Put the chicken fillets on a piece of aluminum foil and place them in a baking dish.
Pour the marinade on top of the fillets. We like it best on Hawaiian rolls and serve it with cole slaw and potato salad.
It's even great as leftovers. I made this almost exactly to the recipe. My entire family kids age 8 and 5, plus two adults loved these sandwiches, and that's rare.
Just wow. I wasn't expecting this to be this good and it was absolutely fantastic and so easy. I topped the sandwiches with the tequila slaw with lime and cilantro from the August issue instead of the called for pickles.
This is going into our regular warm weather weekday rotation. Very nice BBQ sandwiches. Internal temp of degrees is way to high. USDA in said that internal temp of degrees produces a much juicier piece of chicken and is safe at that temp.
I did my thighs over indirect coals for 25 min and then placed over direct coals for about 90 sec each side.
The sauce and rub does have some wonderful character about it. Don't forget get the pickles! Fantastic flavor! The whole family loved this meal.
I only needed enough for 3 so I halved the chicken but kept the sauce as written so the chicken was really coated well. Tater tots and sliced tomatoes and avocado complimented the meal.
I can't rave about this recipe enough. I tripled it for a large party, and I did not change a thing, and it was perfect.
The thigh meat is so tender and flavorful, and the rub and sauce are fantastic together. I served it on handburger buns with Wickles and a spicy slaw also from CL.
The leftovers were great, and it froze wonderfully. As the recipe suggests, it's also great on potatoes - that's how the frozen leftovers ended up being repurposed.
This recipe was a big hit! I used 3 chicken breasts instead of the thighs cooking it the same way on a grill pan. I used smoked paprika instead of regular.
I cut the brown sugar as suggested in other reviews. I used 1. Served on toasted hawaiian hamburger buns and with a side of creamy cauliflower mash.
Will definitely be making this again! This is truly excellent. Without a doubt, It will become one of my standby recipes.
The sauce was really good. It had a bit of a kick from the cayenne, which I liked. However, next time, instead of shredding the chicken with two forks, I will let my KitchenAid mixer do the shredding work.
Saw a number of online recommendations to use the regular paddle, which reportedly shreds chicken in less than a minute. It was so simple!
I didn't include ALL the spices in the sauce because of budget so I used reg mustard instead of dry, no molasses and no all spice.
I also did what many reviewers suggested and slightly grilled it and then tossed it in my slow cooker for a about 5 hrs.
Really good sandwich! We ate leftovers the next day and it was still delicious. I served it on Kings Hawaiian rolls and it was great.
The pickles are a must, they really make the sandwich. I'll be making this again! These were so good! My husband is not fond of chicken but he raved over this!
I used a pre-made rub I had on hand that had similar ingredients. I also subbed thin chicken breasts that I pounded before I grilled them.
The pickles make the sandwich so don't skip them. I will definitely make this one again and again. We followed the recipie except we doubled it and barbequed it with hickory instead of grilling it.
We shredded it and mixed it with the sauce in a slow cooker. The volume of sauce seemed to be about right for our tastes.
The recipie was not too spicey for those who didn't care for too much heat. Several were eating the chicken on it's own.
I just made this and quadrupled the recipe for my Halloween party. Take time to make it rather than getting store bought.
I used the spice rub and then did a quick sear on the chicken on the stovetop. After the chicken was done I shredded it and added the sauce to it.
Definitely make this! This was so yummy, and easy too! This chicken was really good. I, too, put the rub on the chicken and seared it.
Not sure if that necessarily makes it any different, but I wanted to not 'mix' all those rub ingredients with the sauce.
Then put it in a crock pot and topped it with the sauce. I cooked on high for 5 hrs or so. Three pounds of bone in breasts fed 2 men 2 sandwiches each and 4 women.
I also made an extra half-recipe of the sauce to account for the extra 1lb of meat. Oh, I also cut back on the brown sugar in the sauce instead of using 3T as would for 1.
I used 1 T for the 1. Great recipe! This recipe was to die for! The sauce was just the right sweetness to go with the smoky flavor of the ckicken.
Hope to make these again in the future. WOW, what a great change from pulled pork! I followed the lead of others and cooked in the slow cooker.
These came out great!