Pulled Chicken

Delicious, succulent pulled chicken is smothered in a tasty homemade barbecue sauce and cooked in the oven until wonderfully tender.


650-700 g boneless skinless chicken thighs

BBQ Sauce

1 jar tomato paste (¾ cup)

¾ cup balsamic vinegar

½ teaspoon sea salt

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon black pepper

2 tablespoons white sugar


  1. Preheat your oven to 300ºF/150ºC. Place chicken thighs in a square 8-inch baking dish. Make a few slits in the chicken with a sharp knife.
  2. Combine the barbecue sauce ingredients in a medium bowl and mix well.
  3. Pour the sauce over the chicken, coating evenly. Use your hands to make sure the sauce not just covers the chicken, but also gets inside the slits.
  4. Cover baking dish tightly with two layers of foil and place in the oven. Cook for 3 hours.
  5. Remove the pan from the oven and carefully remove the foil – hot steam will escape. Set to cool for 5 minutes.
  6. Using a knife and a fork, shred the meat while still in the baking dish, and toss with the sauce.