Pitt County BBQ – Pulled Chicken
Pulled Chicken Sliders with Quick Pickles
Author: Pitt County BBQ
Ingredients
- 1 Whole Chicken
- ½ Cup of Canola Oil (or neutral flavoured oil of your choice)
- 2 Tablespoons of Apple Cider Vinegar
- 4 Tablespoons of your favourite seasoning spice
- 1 Pack of Small Bakery Buns
- 1 Bottle of BBQ sauce of your preference
- 1-2 Medium Red Onions
- 1 Tablespoon of White Sugar
- 1 Tablespoon of Kosher Salt
- Pinch of Chilli Flakes or more to taste
- ½ Teaspoon of Minced Garlic
- 2 Cups of Apple Cider Vinegar
Instructions
- Mix the oil, vinegar, and seasoning spice in a bowl using a spoon or small whisk. Coat the chicken in the marinade and let sit overnight, if possible, if not ideally at least 1-2 hours.
- Once marinaded cook the chicken until the thighs reach an internal temperature of 165F. You can use an oven, BBQ, or smoker to cook the chicken.
- While the chicken is cooking make the quick pickles to top the slider.
- When the temperature reads 165F from the inner thigh remove the chicken from the cooking device and let rest for 5 minutes to allow the juices to reabsorb back into the meat.
- Once the Chicken has rested, use two forks or your hands to pull apart the meat removing any excess fat, bones or gristle. Once completely pulled mix in some of your favourite BBQ sauce to the meat.
- Place the meat on a slider bun with the quick pickled onions and serve.
Quick Pickles:
- Remove the outer layer of the onion and discard. Using a sharp knife or mandolin slice the red onion into ⅛”-1/4” slices.
- Once cut place into a glass bowl. Add the sugar, salt, chilli flakes and garlic and mix until the onions release moisture or become glossy.
- Add the vinegar and let sit for 15-30 minutes.
- When ready to serve strain and use as needed. Can be stored in the vinegar brine for 1 week in the fridge if not strained.
