Pulled Chicken

Succulent Pulled Chicken roasted slowly in barbecue sauce is tangy and incredibly tender. The savory aroma of the chicken will fill the air, and you can’t help but devour it!

Pulled chicken presented on a board

BBQ Pulled Chicken

While it does take a little time to slow roast the meat, when you bite into a shredded chicken sandwich, you’ll realize it was worth the wait! The chicken cooks slowly so that it is fall apart tender and can easily be pulled. 

There is very little hands-on time when making this shredded chicken recipe — about 10 minutes is all you need! The rest of the time is spent smelling the chicken cooking in the oven. And it’s incredible!

It’s no secret that we love chicken in the Bewitchin’ Kitchen! Here are some of our most popular chicken recipes: Curry Chicken Salad Sandwiches, Bacon Wrapped Chicken Tenders, Sheet Pan Chicken and Vegetables, and Smoky Curry Chicken Kebabs

BBQ Pulled Chicken being held up

Why you will love pulled chicken

  • Only 7 ingredients
  • Great for meal prepping
  • Easy step-by-step instructions
  • Juicy and flavorful
  • Family friendly
  • Perfect for a crowd

How to Make Perfect Pulled Chicken

Step 1: Add a large piece of foil to a baking dish and preheat the oven to 325 degrees. 

Step 2: Combine the olive oil, barbecue sauce, Worcestershire sauce, ground mustard, paprika, and salt in a bowl.

Step 3: Use a pastry brush to add sauce to the layer of foil, then add the chicken breast. Add more sauce onto the chicken. 

Step 4: Wrap the foil over the chicken to cover it completely. Bake for 2 hours or until the chicken is cooked through and tender. Shred with a fork and serve. 

Ingredients to the pulled chicken sandwich

Pro Tip For The Best Pulled Chicken Sandwich

  • Additional cook time. If the chicken is still tough, you can cover it back up and cook for an additional 30 minutes. 
  • Let the chicken cool. Allow the chicken a few minutes to cool before you shred it. It allows the juices to redistribute so it’s extra juicy!
  • Use your mixer. Did you know that you can shred chicken in seconds with your stand mixer? Use the paddle attachment on low speed, and it with shred the chicken fast. 
Shredded Chicken in a bowl

Frequently asked Questions about BBQ Pulled Chicken

Do I have to use chicken breasts?

No, you can use boneless skinless chicken thighs instead. The cook time is going to be the same, but the overall texture is going to be slightly different, as chicken thighs tend to be fattier than chicken breasts. Both work well with this shredded chicken recipe, so go with your preference!

Can you overcook pulled chicken?

Yes, it’s possible to overcook bbq pulled chicken. For best results, use a meat thermometer to check the internal temperature of the chicken — it needs to be 165 degrees. Overcooked chicken tends to be dry and not as flavorful. 

How do you serve pulled chicken?

It can be served as a shredded chicken sandwich with all your favorite toppings, on top of a salad, in a wrap, or eaten by itself for a low-carb option. 

What toppings go on a pulled chicken sandwich?

  • Cheese
  • Pickles
  • Bacon 
  • Onions
  • Coleslaw
  • Pineapple
  • Extra Barbecue Sauce
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5 from 1 vote

Pulled Chicken

Succulent Pulled Chicken roasted slowly in barbecue sauce is tangy and incredibly tender. The savory aroma of the chicken will fill the air, and you can’t help but devour it!
Course Main Course
Cuisine American
Keyword bbq, chicken, pulled chicken
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 Sandwiches
Calories 231kcal


  • 1 1/2 lb Chicken Breast
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1/2 cup bbq sauce
  • 1 tsp ground mustard
  • 1 tsp paprika For taste
  • 1 tsp salt For taste


  • Preheat the oven to 325F. Prepare a baking dish with a large piece of foil paper. It should be enough to wrap chicken breast up.
  • Mix olive oil, BBQ sauce, Worcestershire sauce, ground mustard, paprika, and salt in a small bowl.
  • Brush the prepared sauce over the foil paper, and then arrange the chicken breast. Next, add the remaining sauce over the chicken. Coat it evenly.
  • Wrap foil paper so the chicken is fully covered. Press it down so the juice stays inside while baking.
  • Bake for 2hs. Then carefully open the foil paper and pull the chicken with a fork. In case the chicken is not tender enough, wrap it again and bake it for another half hour.
  • Serve warm with dinner rolls and your desired sauce and garnishes.


This pulled chicken is juicy and flavorful. Taste-wise, its BBQ flavor is subtle but provides smokiness and a bold, sweet tomato-garlic taste. It’s great for sandwiches or even salads.
Store leftovers in an airtight container in the fridge for up to five days. To warm it, use a skillet over medium heat, and add 1-2 tbsp of water to moisten it.


Calories: 231kcal | Carbohydrates: 16g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 1108mg | Potassium: 460mg | Fiber: 1g | Sugar: 12g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
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