How to Bring the Barbecue Inside With the Best Indoor Pulled Chicken

Ingredients

• 1 cup Chicken Broth (low‑sodium preferred)
• 2 tablespoons Molasses (light molasses, not blackstrap)
• 1 tablespoon Granulated Sugar
• 2 teaspoons Liquid Smoke (choose a brand with only water and smoke listed)
• 1 teaspoon Unflavored Gelatin (helps mimic bone collagen)
• 1 teaspoon Salt
• 2 pounds Boneless Skinless Chicken Thighs (trim excess skin if desired, keep fat for flavor)
• 1.5 cups Ketchup (use a quality brand with simple ingredients)
• 0.25 cup Molasses (same light molasses as above)
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Hot Sauce (adjust to heat preference)
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground if possible)
• 3 tablespoons Rendered Chicken Fat (skimmed from braising liquid; butter can substitute)
• 1 teaspoon Additional Liquid Smoke (freshens smoky flavor at the end)
• 0.5 cup Braising Liquid (reserved) (strained and de‑fatted)

Instructions

1. Make Braising Liquid

   In the large pot, combine 1 cup chicken broth, 2 tbsp molasses, 1 tbsp sugar, 2 tsp liquid smoke, 1 tsp unflavored gelatin, and 1 tsp salt. Stir over high heat until the sugar and gelatin dissolve, then bring to a gentle boil.

   Time: PT5M

   Temperature: high

2. Add Chicken and Simmer

   Cut the 2 lb chicken thighs in half, leave the skin on for flavor, and add to the pot. Reduce heat to medium‑low, cover, and simmer for 25 minutes, stirring occasionally, until the meat is very tender and easily pulls apart.

   Time: PT25M

   Temperature: medium-low

3. Prepare No‑Cook Barbecue Sauce

   While the chicken simmers, whisk together 1.5 cups ketchup, 0.25 cup molasses, 2 tbsp Worcestershire sauce, 1 tbsp hot sauce, 0.5 tsp salt, and 0.5 tsp black pepper in a bowl. Set aside; you’ll use about 1 cup now and keep the rest for serving.

   Time: PT5M

4. Strain and Rest Braising Liquid

   When the chicken is done, transfer it to a bowl. Pour the braising liquid through a fine mesh strainer back into the pot, letting it sit for 5 minutes so the fat rises to the surface.

   Time: PT5M

5. Skim Rendered Fat

   Spoon off about 3 tbsp of the risen fat and set aside. If you have less than 3 tbsp, melt an equal amount of unsalted butter as a substitute.

   Time: PT2M

6. Shred the Chicken

   Using tongs (or two forks), pull the chicken apart into bite‑size shreds. The meat should fall apart easily; aim for a mix of fine shreds and a few larger pieces for texture.

   Time: PT5M

7. Combine Chicken with Sauce and Liquid

   Return the shredded chicken to the pot. Add 1 cup of the prepared barbecue sauce, 0.5 cup of the reserved braising liquid, the 3 tbsp rendered fat, and 1 tsp additional liquid smoke. Stir gently and cook over medium heat for 5 minutes until the sauce is absorbed and the mixture is hot.

   Time: PT5M

   Temperature: medium

8. Serve

   Spoon the smoky pulled chicken onto toasted buns, rolls, or serve over rice. Keep the remaining barbecue sauce on the side for extra drizzle.

   Time: PT2M

Nutrition Facts

Calories

625

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

1 g