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Sticky Pulled Chicken Recipe
A Versatile, Flavour-Packed Meal
A recipe with options! Make this sticky, pulled chicken as a sandwich base, serve it with noodles or rice, or use it as a taco or quesadilla filling. With easy pantry ingredients, this dish will taste like it’s been smoked for hours thanks to a dash of our favourite spice—smoked paprika.
This chicken is versatile and pairs well with many accompaniments. Plus, it can be made up to three days ahead. Be sure to use chicken thighs—ideal for this quick braise as they contain more fat and connective tissue than chicken breasts, making them perfect for shredding.
Why Chicken Thighs Are a Game-Changer in Cooking
When it comes to cooking with chicken, thighs are often the unsung hero. As Chef’s we compare them to our best relationships…full of flavour and forgiveness!
Unlike chicken breasts, which can easily dry out if overcooked, thighs are naturally more forgiving thanks to their higher fat content. This extra fat not only keeps them juicy and tender but also enhances their overall flavour, making them perfect for everything from this recipe for sticky pulled chicken recipe: a slow-braised dish to quick, high-heat cooking methods like grilling or pan-searing.
Another major advantage of using chicken thighs is their versatility. Bone-in, skin-on thighs develop incredible crispiness when roasted, while boneless, skinless thighs absorb marinades beautifully, making them ideal for stir-fries, curries, and skewers.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Chicken thighs hold up well to longer cooking times, making them a great choice for soups and stews where you want deep, rich flavours. Plus, they tend to be more affordable than chicken breasts, offering better value without sacrificing quality. Chicken thighs offer tenderness, flavour, and are cost-effective, they are a great choice for make ahead dishes like this sticky pulled chicken.
Ingredients
- 2 lb boneless, skinless chicken thighs
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 tsp kosher salt (or 1 tsp sea salt)
- Oil, as needed
- 1 onion, small dice
- 2 cloves garlic, minced
- 2 cups chicken stock
- 2 tbsp sherry wine vinegar (or red wine vinegar)
- 2 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp tomato paste
- 1 tbsp unsalted butter (optional)
For Serving: Buns, taco shells, noodles, or rice
Instructions
Step 1: Season the Chicken
- In a shallow dish, mix together black pepper, paprika, cayenne, and salt.
- Season chicken with this mixture.
Step 2: Brown the Chicken
- Heat a heavy, oven-proof Dutch oven over medium-high heat.
- Add enough oil to cover the bottom of the pan.
- Carefully add chicken to the pan and brown the thighs in batches (about 2 minutes per side). Return to the dish as you cook.
Step 3: Build the Sauce
- Add onion to the pot and cook for a few minutes.
- Stir in garlic and cook for another minute, scraping up any browned bits.
- Add chicken stock, vinegar, soy sauce, honey, and tomato paste, then return chicken to the pot and cover.
Step 4: Choose Your Cooking Method
- Stovetop: Cover and simmer over low heat for 15-20 minutes.
- Oven: Cover and bake at 350°F for 20-25 minutes.
- Slow Cooker: Transfer everything to a crockpot and cook according to the manufacturer’s directions.
Step 5: Shred and Serve
- To thicken the sauce, remove the lid and the chicken, then bring the sauce to a boil.
- Use tongs to shred the chicken.
- Return chicken to the thickened sauce and keep warm.
- Serve with buns, tacos, noodles, or rice, or store in the fridge for up to 3 days.
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