Test cook Becky Hays and host Julia Collin Davison make the perfect Indoor Pulled Chicken with Sweet and Tangy Barbecue Sauce.
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That looks delicious but with a full long beard I will have to be extra careful.
Well, you lost me at "liquid smoke", lol.
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Can't wait to try this!!!!
Thank you, this is dinner tonight! 👍😁
Natural does not mean better. Everything is a chemical
Great tasty,moist chicken!
I still love how my mother took chicken parts covered with so many onion slices you couldn't see the chicken and cooked in the oven. I loved it when I was growing up and I occasionally make it that way now and she also did ribs that way. I always keep liquid hickory smoke and liquid applewood smoke. I'm from Maine what can I say! 🙂
Superb!
I made this recipe this past weekend and my family loved it. Will make it again! Thank you!
Becky you have the attitude of a stupid guru. When guru you must also be mature, intelligent, and have class, especially with others.
The recipe looks good, some stupid steps, like removing the chicken fat to add it again, good gurus can control that in much simpler ways, but then again there are stupid gurus.
No. You didn't add no brown sugar to the barbecue sauce. I can't trust you
Are those pickles dill or sweet?
Clicked on the link to get the recipe and found it was blurred out with a notice that I cannot access it unless I give a credit card number…WHY???? I’ll just watch the video again…this time with a pad and pencil…what a racket !!
looks yummy
I really like that recipe for pulled chicken sandwiches. However is it possible for me to skip the hot sauce and pickles if I make them for myself? And how can I feel comfortable with cooking with liquid smoke? It seems scary to cook with to me.
I don't believe you made something without garlic. I didn't believe it possible. You always use it. "Today we are making lemon pie, first crush 11 gloves of garlic, to that add two teaspoon lemon zest then add 4 tablespoons garlic powder, add 1/2 cup lemon juice, 1/2 cup sugar, 2 tablespoon gelatin. Etc.
as far as I captured
2 lbs. chicken thighs
1 cup chicken stock
2 tbsp. molasses
1 tbsp. sugar
2 tsp liquid smoke
1tsp gelatin
1tsp salt
===================
1.5 cups ketchup
1/4 cups Molasses
2 tbsp Worcester sauce
1 tbsp hot sauce
1/2 tsp salt
1/2 tsp pepper
This recipe is dishonest. 40 minutes in sugar water is not enough to make chicken thighs fork-tender, which is why they pretend they wanted big chunks when grabbing at it with meat forceps fails to shred it. And you're left with a cup and a half of liquid left over, which would never have happened if you braised long enough (~2 hours) to boil it off. I realize the largest audience segment for cooking shows is people who like to watch cooking shows but don't actually cook, and everyone publishes a bad recipe once in a while, but you folks act way too smarmy and authoritative to have such a low standard.
what happens if you don't have the gelatin?
I would like to thank Julia Collin Davison for warning me about the safety of using liquid smoke if I cook with it. The thought of cooking with liquid smoke does scare me a little bit. Julia Collin Davison, thank you.
Tried this recipe today. Loved by everyone in my household. It’s definitely a keeper.
Yummy
I just made this. It is EXCELLENT! The barbecue sauce itself is delicious. I kept eating it by itself.
I used 1 lb. of chicken thighs and 1 lb. of chicken breast because I need to keep my fat intake down (I had my gallbladder removed). The breast was still tender and had great texture after 25 minutes of cooking. I wouldn't hesitate to use only chicken breast in this recipe. I used hickory liquid smoke.
I made this recipe tonight and it was awesome!
Thanks for the recipe. Great
Chicken was great! BBQ sauce wasn’t worth it for us though. Not much different than KC masterpiece or the like.
Becky always brings so much joy to cooking. This one is a winner — so much flavor from just a few ingredients and super easy! Thanks so much — take care and stay safe.
This looks awesome. Now, how about a potato salad without potatoes recipe.