Best 2 Pulled Chicken With Cherry Chile Barbecue Sauce Recipes

Indulge in a tantalizing culinary journey with our diverse collection of pulled chicken recipes, each boasting unique flavors that will captivate your taste buds. From the smoky and sweet Cherry Chile Barbecue Sauce to the tangy and refreshing Cilantro Lime Salsa, these recipes offer an explosion of taste and texture that will satisfy even the most discerning palate. Whether you're craving a classic barbecue experience or a lighter, healthier option, we've got you covered. Our recipes cater to various dietary preferences, including gluten-free and low-carb options, ensuring everyone can enjoy these delightful dishes. So, gather your apron, fire up the grill, and embark on a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

BARBECUE PULLED CHICKEN

Barbecue Pulled Chicken image

Almost nothing beats a barbecue pulled pork sandwich, but this faster and leaner spin, which is made with roasted chicken thighs and breasts and a quick barbecue sauce, is a delicious alternative that only tastes like it took all day to cook. Serve on buns with a vinegary slaw and ranch or buttermilk dressing, if you like. For a smokier flavor, use a combination of sweet and smoked paprika. Like most barbecue recipes, this is even better reheated the next day.

Provided by Lidey Heuck

Categories dinner, barbecues, poultry, main course

Time 1h

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 pounds bone-in, skin-on chicken thighs
2 pounds bone-in, skin-on chicken breasts
1 1/2 teaspoons sweet paprika
1/2 teaspoon ground cumin, plus more as needed
1/2 teaspoon ground cayenne
Kosher salt and black pepper
1/4 cup olive oil
3 tablespoons canola oil
1/2 cup minced shallots (from 2 to 3 shallots)
1 (12-ounce) bottle stout beer
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/3 cup tomato paste
1/4 packed cup dark brown sugar
2 tablespoons honey
1 tablespoon Dijon mustard
2 garlic cloves, finely grated

Steps:

Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.
Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.
Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.
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.
If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.

CHICKEN WITH CHERRY WINE SAUCE

Chicken with Cherry Wine Sauce image

My dad's a chef, so I learned to cook at an early age. This saucy chicken was the first dish I made by myself. -Ben Diaz, Azusa, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breast halves (8 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
7 tablespoons butter, divided
2/3 cup dry red wine
1 tablespoon sugar
1/2 cup fresh or frozen pitted dark sweet cherries, thawed

Steps:

Preheat oven to 350°. Sprinkle chicken with salt and pepper. In a large cast-iron or other ovenproof skillet, heat 2 tablespoons butter over medium-high heat. Brown chicken on both sides. Bake until a thermometer reads 165°, 12-15 minutes., Meanwhile, in a small saucepan, combine wine and sugar. Bring to a boil; cook, uncovered, until liquid is reduced by half, 4-5 minutes. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time, until blended. Stir in cherries; serve with chicken.

Nutrition Facts : Calories 480 calories, Fat 25g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 418mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 46g protein.

Tips:

For a more flavorful pulled chicken, use a combination of dark and white meat chicken breasts. Dark meat chicken has a richer flavor, while white meat chicken is leaner and helps to balance out the dish.
If you don't have a slow cooker, you can make pulled chicken in the oven. Preheat the oven to 325 degrees Fahrenheit and cook the chicken breasts for 2-3 hours, or until they are cooked through.
To make the cherry chile barbecue sauce, use fresh cherries for the best flavor. If you don't have fresh cherries, you can use frozen cherries that have been thawed and pitted.
To thicken the cherry chile barbecue sauce, simmer it over low heat for 10-15 minutes, or until it has reached the desired consistency.
Serve the pulled chicken with your favorite sides, such as mashed potatoes, coleslaw, or cornbread.

Conclusion:

Pulled chicken with cherry chile barbecue sauce is a delicious and easy-to-make dish that is perfect for a summer cookout or potluck. The chicken is tender and juicy, and the cherry chile barbecue sauce is tangy and sweet. This dish is sure to be a hit with everyone who tries it.