Pulled Chicken Thighs (Oven)

Name: Pulled Chicken Thighs (Oven)
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Yield: 4 serving
Ingredients: 6 boneless, skinless chicken thighs; 1 teaspoon Hungarian paprika; 1 teaspoon ground chipotle pepper; 2 teaspoons chili powder*; ½ teaspoon salt; 2 teaspoons vegetable oil; ¼ cup minced white or yellow onion (you need about ⅓ of a small onion for that); 4 teaspoons tomato paste; 2 tablespoons plus 2 teaspoons apple cider vinegar; ½ cup canned crushed tomatoes; ¼ cup honey; ¼ teaspoon salt

User Reviews

4.3

12 reviews

Good

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 20 mins
Servings
4
Calories
697 kcal
Course
Main Course
Cuisine
American

Pulled Chicken Thighs (Oven)

Samara Cain

Report

These fall-apart tender, slow-baked oven pulled chicken thighs are made with a homemade spice rub and tossed in a sweet and sour sauce.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

For the chicken:

6 boneless, skinless chicken thighs
1 teaspoon Hungarian paprika
1 teaspoon ground chipotle pepper
2 teaspoons chili powder*
½ teaspoon salt

For the sauce:

2 teaspoons vegetable oil
¼ cup minced white or yellow onion (you need about ⅓ of a small onion for that)
4 teaspoons tomato paste
2 tablespoons plus 2 teaspoons apple cider vinegar
½ cup canned crushed tomatoes
¼ cup honey
¼ teaspoon salt

Add to Shopping List

Instructions

For the chicken:

Heat the oven to 325 degrees F.
Trim excess fat off the chicken. Mix Hungarian paprika, chipotle pepper, chili powder and salt together in a bowl. Rub the spice mix evenly on the chicken.
Line a rimmed baking sheet with aluminum foil and place a wire rack on it. Set the meat on the wire rack and cover tightly with aluminum foil. Make sure to seal the foil well around the edges of the baking sheet.
Transfer to the oven and bake for 2 hours.
Take the meat out of the oven and let cool a bit.
Carefully remove the cover foil from the chicken. (There will be a lot of hot steam underneath!)

For the sauce:

Heat the oil in a pan.
Add the onion and saute until starting to soften.
Stir in tomato paste, cider vinegar, crushed tomatoes, honey and salt.
Bring to a quick boil, then turn the heat off.
Pull the chicken with 2 forks and toss with the sauce.
Serve in a bun, a wrap, in tacos or as a main course with a potato side dish.

Notes

*Chili powder is a spice blend usually made from ground chili peppers, cumin, oregano, dried garlic and salt. It's widely available in spice shops.
Storage: Store leftover pulled chicken tossed with the sauce in an airtight container in the fridge. Reheat on the stovetop or in the microwave.