Wir lieben Pulled Chicken, bei uns gibt es regelmässig einen Pulled Chicken Das Fleisch sollte 24 – 48 Stunden im Kühlschrank marinieren. Pulled Chicken Rezept. Bei niedriger Temperatur gegartes Hähnchenfleisch in würziger Marinade – das ist Pulled Chicken. Dieses Rezept verrät, wie Ihnen die. Die besten GU Rezepte mit Qualitätsgarantie: Pulled Chicken in BBQ-Sauce | Für Zwei, Ohne Alkohol | Geprüft, getestet, gelingt garantiert!
Pulled Chicken RezeptPulled Chicken Rezept. Bei niedriger Temperatur gegartes Hähnchenfleisch in würziger Marinade – das ist Pulled Chicken. Dieses Rezept verrät, wie Ihnen die. Wir lieben Pulled Chicken, bei uns gibt es regelmässig einen Pulled Chicken Das Fleisch sollte 24 – 48 Stunden im Kühlschrank marinieren. Hähnchenbrust waschen und in einen großen Bräter, tiefes Backblech oder Auflaufform legen. BBQ Sauce, braunen Zucker, Worcestershire-Sauce, Paprikapulver (edelsüß und scharf) und Senf in eine Schüssel geben und gut verrühren. Mit Salz und Pfeffer abschmecken. Über die Hähnchenbrüste geben und über Nacht ziehen lassen.
Pulled Chicken Marinade Why Smoked Pulled Chicken? Video5 EASY DIY Chicken Marinades + 3 Meal Ideas!!! - HONEYSUCKLE
The pickles are a must, they really make the sandwich. I'll be making this again! These were so good! My husband is not fond of chicken but he raved over this!
I used a pre-made rub I had on hand that had similar ingredients. I also subbed thin chicken breasts that I pounded before I grilled them. The pickles make the sandwich so don't skip them.
I will definitely make this one again and again. We followed the recipie except we doubled it and barbequed it with hickory instead of grilling it.
We shredded it and mixed it with the sauce in a slow cooker. The volume of sauce seemed to be about right for our tastes. The recipie was not too spicey for those who didn't care for too much heat.
Several were eating the chicken on it's own. I just made this and quadrupled the recipe for my Halloween party.
Take time to make it rather than getting store bought. I used the spice rub and then did a quick sear on the chicken on the stovetop.
After the chicken was done I shredded it and added the sauce to it. Definitely make this! This was so yummy, and easy too!
This chicken was really good. I, too, put the rub on the chicken and seared it. Not sure if that necessarily makes it any different, but I wanted to not 'mix' all those rub ingredients with the sauce.
Then put it in a crock pot and topped it with the sauce. I cooked on high for 5 hrs or so. Three pounds of bone in breasts fed 2 men 2 sandwiches each and 4 women.
I also made an extra half-recipe of the sauce to account for the extra 1lb of meat. Oh, I also cut back on the brown sugar in the sauce instead of using 3T as would for 1.
I used 1 T for the 1. Great recipe! This recipe was to die for! The sauce was just the right sweetness to go with the smoky flavor of the ckicken.
Hope to make these again in the future. WOW, what a great change from pulled pork! I followed the lead of others and cooked in the slow cooker.
These came out great! Even my two picky eaters loved them. We loved this, though we shortened the cooking time and used a rotisserie chicken.
The sauce was very good. We are from NC and pulled pork sandwiches are found everywhere, but this much lighter version was wonderful!
I made this almost exactly like the recipe, except I subbed half a cup of pureed canned tomatoes for half of the ketchup. To cut down on the sugar.
I didn't have dried chipotle peppers, so I subbed smoked paprika. I didn't notice in the beginning that my package of chicken thighs was 3 pounds, but there was enough sauce to moisten it all.
Outstanding flavor and one of my Chief Eater's favorites to date. Served on a homemade whole wheat bun, with purple coleslaw and corn relish on the side.
We loved these sandwiches! I forgot to buy dry mustard, so had to use Grey Poupon, but I will use the dry mustard next time.
I thought the sauce was a little too sweet, so I put in a tad of bbq sauce. I'll probably cut down on the sugar next time.
I am also going to use chicken breasts. I definitely did not get 8 servings from the 2 of chicken thighs. I grilled the thighs on my outdoor grill and then shredded.
I may double the recipe next time and freeze the leftovers. So, so good! Although I love that this recipe calls for homemade barbeque sauce, this particular sauce is a bit too sweet for my taste.
Next time I will eliminate the brown sugar but keep the molasses, as it imparts a lovely depth of flavor. I will also add in a pinch or two of cayenne pepper for a spicy kick.
This is great. I am one of those types of people who take a recipe and always changes it to make it better, but this I didn't have to change a thing.
It is perfect just as is. It is great for company and for large family events. I always make double to have leftovers in the fridge.
I haven't made it for anyone who hasn't loved it: Make this!!! This is a very excellent recipe. I cooked this in the slow cooker for 5 hours on Low.
I have cooked this many times I omitted the allspice from the recipe because I didn't like the flavor of it on the chicken. I also made 2x's the sauce to have enough for the chicken.
Other than that this is a great recipe that my entire family loves and want me to make all of the time. Used the slow cooker method mentioned in previous review - seared chicken and then slow cooked for 5 hours.
It came out perfect. My family voted it a keeper and they are very picky. The sauce was excellent, not too spicy but not bland. Definitely will become a staple in our family and it was quite easy.
Leftovers can be microwaved for lunch at the office or school and then just put on roll. The chicken could have stayed on the grill a bit longer, but the flavor was great and the spice rub really made a difference.
I made a fennel slaw to put on the buns instead of the pickle, and enjoyed that. We use chicken breast for this recipe and it turns out great!
Other than that, we follow the recipe exactly. Pulling smoked chicken is easy, affordable, and can be prepared ahead of time. We have tried using a whole chicken for this meal, but we have found that for a better all-around flavor, that maintains moisture and richness through each bite, utilizing chicken thighs and legs is by far a better route to take when constructing a sandwich.
Plus, using chicken thighs allows you to smoke at a little higher temperature than normally since the thighs retain so much moisture compared to the whole chicken option.
Smoking Temperature. Internal Meat Temp. Preferred Wood:. Peach, Apple or Pecan. To begin, as we suggest with all chicken recipes, get that fowl into a brine.
For this recipe, we are using an offset smoker but you can use whatever you feel more comfortable with. Brining Chicken Recipe. Before we start the brining process, you should know that brining is important since it does two things: First, it maintains moisture.
Second, it infuses the meat with the flavor you are composing it with. First, warm the water enough that the salt and sugar will dissolve.
Once the water is back to ambient, add the rest of the brine ingredients. Break the celery into small pieces, and even dice the apples up.
This creates more surface area for the brine mixture to interface with. Divide the chicken thighs and legs evenly into the zipper lock style bags, and ladle the brine into the bags.
Place the bags into a disposable tray, and slide it into the refrigerator. For the best results, this should sit in its juices for a minimum of 12 hours, and ideally up to 24 hours.
If you are in a hurry, let them brine for at least 3 hours. After a spending the night brining, drain off the liquid and discard the chunky ingredients.
Dry off all the pieces with a paper towel. Now you can take your chicken to the next level by adding the rub. We pour our rub mixture into the second disposable pan.
Start adding chicken to the pan and coat each piece. Try to get rub under the skin so that flavor goes everywhere. When the pan is full transfer the chicken to the first pan.
Repeat the rubbing process with the rest of the meat. Throw away any excess rub mixture, and evenly distribute the chicken in both pans.
Low temperatures, and a slower time frame to finish cooking. When our goal is to smoke chicken and then pull it, we have other options. This will be a quicker smoke since we are cooking higher.
You should expect to add one piece of wood every thirty to forty five minutes. After 2 hours in the smoke, check the chicken thighs and legs.
Using a trusty meat thermometer, aim for as close to the center of the meat as you can. If you need the extra time to finish it off, let it go, and watch the temperature gauge.
Pull the pans out and cover them for about thirty minutes. Use the extra aluminum foil to warp around the fillets and put the them in the fridge for a couple of hours or preferred overnight.
If you are in a hurry simply skip this step. Put the chicken in the oven at C F for about 15 minutes. Turn down the heat to C F and let the chicken cook for about 3 hours.
After the 3 hours take out the chicken and use two forks to pull the meat into small pieces. Serve the pulled chicken with some freshly baked burger buns and some coleslaw.
I will definitely make it again. I'm happy that you like he recipe. It's also a all time favorite here in my home.
Tasteful and healthy Your email address will not be published.Recipe Freizeitspiele Adam Banfield describes this as a "flavorful and spicy marinade that has a Kostenlose Gute Spiele influence with a ginger kick. Play around with the flavors and spices based on what you love. January 6, Mexican Shredded Chicken. Hähnchenbrust waschen und in einen großen Bräter, tiefes Backblech oder Auflaufform legen. BBQ Sauce, braunen Zucker, Worcestershire-Sauce, Paprikapulver (edelsüß und scharf) und Senf in eine Schüssel geben und gut verrühren. Mit Salz und Pfeffer abschmecken. Über die Hähnchenbrüste geben und über Nacht ziehen lassen. Pulled Chicken: Die perfekte Einlage für einen saftigen Burger. die Hähnchenschenkel oder -brust vor dem Garen mit einer Marinade oder einem Rub ein. Marinade – Wird Pulled-Chicken marinierd? Das Raucharoma; Pulled Chicken in einer Honey-Mustard-BBQ Sauce - ein Rezept für einen 3,5 L. Crockpot / Slowcooker. Über 84 Bewertungen und für köstlich befunden.