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

Ingredient Substitutions

• Instead of Chicken Broth: Chicken stock, Vegetable broth
• Instead of Molasses: Dark corn syrup, Maple syrup (less intense)
• Instead of Granulated Sugar: Honey, Brown sugar
• Instead of Liquid Smoke: Smoked paprika (less intense)
• Instead of Unflavored Gelatin: Agar‑agar (use less)
• Instead of Salt: Kosher salt, Sea salt
• Instead of Boneless Skinless Chicken Thighs: Bone‑in chicken thighs, Chicken breast (less juicy)
• Instead of Ketchup: Tomato puree + sugar + vinegar
• Instead of Molasses: Dark corn syrup
• Instead of Worcestershire Sauce: Soy sauce + a splash of vinegar
• Instead of Hot Sauce: Cayenne pepper, Sriracha
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Rendered Chicken Fat: Melted unsalted butter
• Instead of Additional Liquid Smoke: Smoked paprika (1/2 tsp)

Equipment Needed

• Large Pot with Lid
• Fine Mesh Strainer
• Tongs
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Whisk
• Small Spoon (for skimming)
• Serving Bowl

Critical Steps — Do Not Skip

• Creating the flavorful braising liquid with molasses, liquid smoke, and gelatin
• Simmering the chicken until it is tender enough to pull apart
• Skimming the rendered fat from the braising liquid
• Shredding the chicken with tongs for even texture
• Finishing the dish by combining chicken, sauce, braising liquid, and extra smoke

Chef Tips from the Video

• Using thighs instead of breast gives richer flavor and more collagen.
• Gelatin mimics the natural gelatin released from bone, creating a silky mouthfeel.
• Skimming the rendered fat adds depth; butter works in a pinch.
• Tongs shred the meat faster than forks and keep the texture uniform.
• A final splash of liquid smoke revives the smoky aroma after the sauce has reduced.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 2 months; thaw in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the braising liquid and sauce up to step 4; refrigerate separately.
• Shred the cooked chicken and store in a sealed bag; reheat with sauce before serving.
• The sauce keeps well for a week; make extra for future meals.

Frequently Asked Questions