Barbecued Pulled Chicken | America's Test Kitchen
It takes time for smoke to penetrate, which is why most pulled chicken has dried out by the time it's sufficiently smoky. We wanted plenty of smoke and tender, moist meat.
Keywords
- Main Courses
- Southern
- US & Canada
- Chicken
- Poultry
- Grilling & Barbecue
- Sandwiches
- 4th of July
- Super Bowl
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 1 cup salt, for brining
- 2 (4-pound) whole chickens, giblets discarded
- wood chips, about 2 cups soaked in water for 15 minutes and drained
- 2 teaspoons vegetable oil
- 1 onion, chopped fine
- 4 cups low-sodium chicken broth
- 1 1/4 cups cider vinegar
- 1 cup brewed coffee
- 3/4 cup molasses
- 1/2 cup tomato paste
- 1/2 cup ketchup
- 2 tablespoons brown mustard
- 1 tablespoon hot sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon liquid smoke
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