Spicy Barbecue Pulled Chicken

a weather-proof crowd pleaser

Hi there!

I’ve been on the road this week, first in Pittsburgh for little Holly’s baptism, and then in Boston for an exciting new project I’ll have details on soon.

We’re spending the weekend with Joe’s family on Cape Cod, and the forecast is looking wet and chilly, as it always seems to be on Memorial Day weekend in the northeast. Keeping my fingers crossed we get a few nice hours at the beach, and in the meantime, I’m planning easy, laid-back meals that will work whether we end up eating on the porch or gathered around the kitchen table.

This afternoon I’m making a double batch of barbecue pulled chicken. The recipe, from my cookbook, Cooking in Real Life, is a riff on BBQ pulled pork that’s leaner and faster to make. It’s a great dish to serve for a casual summer dinner or to make in advance and keep on hand for impromptu sandwiches all weekend.

The homemade barbecue sauce is what makes this recipe really special. There are a number of ingredients, but the method is as simple as combining them in a pot and letting everything simmer together until the sauce is nice and thick. The recipe calls for a generous amount of cayenne to keep things spicy, but since we’ll be feeding little ones this weekend, I’m holding back so we can all enjoy it.

The full recipe is below and attached as a PDF for easy printing. Whatever the weather is like in your neck of the woods, I hope you have a wonderful - and delicious! - weekend. I’ll see you back here next week!

xox

Lidey

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Spicy Barbecue Pulled Chicken Sandwiches

from Cooking in Real Life

serves 6

for the chicken:

2 pounds bone-in, skin-on chicken thighs

2 pounds bone-in, skin-on chicken breasts

1 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

Kosher salt and black pepper

1/4 cup extra-virgin olive oil

for the barbecue sauce:

2 tablespoons extra-virgin olive or canola oil

1/2 cup minced shallots

1 (12-ounce) bottle stout beer, such as Guinness

1/4 cup cider vinegar

1/4 cup Worcestershire sauce

1/3 cup tomato paste

1/4 cup light or dark brown sugar

3 tablespoons honey

1 tablespoon Dijon mustard

2 garlic cloves, grated on a Microplane

Kosher salt and black pepper

1/2 teaspoons sweet paprika

Pinch of ground cumin

for serving:

6 hamburger buns

Coleslaw (optional)

Pickle slices

1. Preheat the oven to 375°F.

2. Pat the chicken thighs and breasts dry and place them on a sheet pan, skin-side up. In a small bowl, combine the paprika, cumin, cayenne, 2 teaspoons salt, and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.

3. Roast for 35 to 45 minutes, depending on the size of the pieces, until an instant-read thermometer registers 165°F in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.

4. Meanwhile, make the barbecue sauce: In a medium saucepan, heat the olive oil over medium heat. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire sauce, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, the paprika, and cumin and whisk until smooth. Bring to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until reduced and thickened, 25 to 30 minutes.

5. When the chicken is cool enough to handle, remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.

6. Add the chicken to the sauce and toss well. If necessary, rewarm over medium-low heat. (If making in advance, transfer the chicken and sauce to an airtight container and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partially covered in a 350°F oven for 20 minutes.)

7. Serve with hamburger buns, coleslaw, and pickles and let everyone assemble their own sandwiches.

Excerpted from COOKING IN REAL LIFE: Delicious & Doable Recipes for Every Day.

Copyright @ 2024 by Lidey Heuck. Photography Copyright © 2024 by Dane Tashima. All rights reserved.

Spicy Barbecue Pulled Chicken Sandwiches

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