Pulled chicken is an adaptation of Southern barbecue traditions where pork or chicken is slow‑cooked over wood smoke. When weather or equipment prevents outdoor grilling, home cooks create a similar smoky flavor indoors using liquid smoke and braising, preserving the comfort‑food heritage of American barbecue.

In the Carolinas, pulled chicken is often served with a vinegar‑based sauce; in Kansas City, a sweet tomato‑molasses sauce is common; Texas favors a spicier, smoky rub. This recipe leans toward the sweet‑smoky Kansas City style but can be tweaked with regional sauces.

It is typically piled high on soft sandwich buns, sometimes with coleslaw, pickles, and a drizzle of extra sauce. The focus is on tender, smoky meat that falls apart easily, making it perfect for handheld meals.

Pulled chicken is popular at casual gatherings such as backyard barbecues, tailgate parties, family game nights, and holiday pot‑lucks because it can be made ahead and served family‑style.

Key ingredients include ketchup, molasses or brown sugar, Worcestershire sauce, vinegar, hot sauce or cayenne, and a smoky element like liquid smoke or smoked paprika. This recipe follows that core profile while adding gelatin for texture.

Serve it alongside classic sides such as coleslaw, baked beans, corn on the cob, potato salad, or a simple green salad to balance the richness of the smoky meat.

Home cooks now use liquid smoke, pressure cookers, or slow cookers to replicate outdoor smoke without a grill. This recipe uses a stovetop braise and gelatin to mimic the collagen and mouthfeel traditionally achieved by low‑and‑slow smoking.

Common errors include over‑cooking the chicken so it dries out, using blackstrap molasses which overwhelms the flavor, and skipping the fat‑skimming step, which reduces richness. Also, adding too much liquid smoke can make the dish bitter.

Gelatin replicates the natural collagen released from bones, skin, and tendons during traditional smoking. It gives the braising liquid a silky texture without needing a bone‑in cut, keeping the dish boneless and easy to shred.

Yes. Cook and shred the chicken, then toss with sauce and refrigerate in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it looks dry.

America's Test Kitchen specializes in rigorously tested, science‑based recipes that focus on reliability, clear instructions, and thorough explanations of why each step works, helping home cooks achieve consistent results.

America's Test Kitchen emphasizes precise measurements, controlled indoor techniques (like using liquid smoke and gelatin), and detailed troubleshooting, whereas many other channels rely on intuition or outdoor grilling without explaining the underlying chemistry.