Barbecued Pulled Chicken

Name: Barbecued Pulled Chicken
Yield: Serves 8 (Makes enough for 8 sandwiches)
Cuisine: US & Canada, Southern
Ingredients: 1 cup, salt, for brining; 2 (4-pound), whole chickens, giblets discarded; , wood chips, about 2 cups soaked in water for 15 minutes and drained; 2 teaspoons, vegetable oil; 1 , onion, chopped fine; 4 cups, low-sodium chicken broth; 1 1/4 cups, cider vinegar; 1 cup, brewed coffee; 3/4 cup, molasses; 1/2 cup, tomato paste; 1/2 cup, ketchup; 2 tablespoons, brown mustard; 1 tablespoon, hot sauce; 1/2 teaspoon, garlic powder; 1/4 teaspoon, liquid smoke

12 comments

Appears in Cook's Country June/July 2012, Cook's Country TV

It takes time for smoke to penetrate, which is why most pulled chicken has dried out by the time it's sufficiently smoky. We wanted plenty of smoke and tender, moist meat.

SERVES8 (Makes enough for 8 sandwiches)

TIME4¼ hours

has video

WHY THIS RECIPE WORKS

When cooking whole chickens, the white meat can dry out while the longer-cooking dark meat comes up to temperature. Brining the birds keeps the white meat moist and juicy, and arranging the chickens on the grill with the breast meat farther...

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