Thickening Pulled Bbq Chicken: Easy Tricks For Succulent Results

Pulled BBQ chicken is a delicious and versatile dish that can be used in sandwiches, salads, tacos, and more. While it's a fairly simple recipe, there are a few tricks to thicken the sauce and ensure a juicy, tender end product. The key is in the cooking method and the right combination of ingredients.

Cornstarch

To thicken your BBQ sauce using cornstarch, start by mixing one tablespoon of cornstarch with one tablespoon of cold water. Mix these ingredients well to remove any lumps. Then, add the mixture to your BBQ sauce.

You can also thicken your sauce by first heating it in a saucepan over low heat. Then, add your cornstarch and water mixture, and bring the sauce to a boil. Stir the sauce occasionally as it comes to a boil, and then reduce the heat to low. Continue stirring the sauce for about two minutes as it simmers.

The amount of cornstarch and water mixture you use will depend on how much BBQ sauce you are making. For every cup of sauce, use one tablespoon of cornstarch and one tablespoon of water. Adjust the amount of thickener as needed.

Remember, it is not necessary to mix cornstarch with water first. However, doing so will prevent clumping and ensure that the thickener is evenly distributed throughout your sauce.

Cook down remaining sauce

If you find that your BBQ pulled chicken is too watery, you can thicken the sauce by cooking it down. To do this, pour the sauce into a pot on the stove and cook it down a bit. This will reduce the sauce and make it thicker. You can also add some cornstarch to the sauce to help thicken it. Simply take out a small amount of the sauce, about a third of a cup, and mix in some cornstarch. Then, pour this mixture back into the rest of the sauce and whisk until fully combined.

Cooking down the sauce is a great way to thicken your BBQ pulled chicken without having to add any additional ingredients. It's a simple process that just requires a pot and a stove. You can also combine this method with the use of cornstarch for an even thicker sauce. This way, you can achieve the perfect consistency for your BBQ pulled chicken.

It's important to note that the sauce may not thicken immediately, so be patient and continue cooking it down until it reaches your desired consistency. You can also adjust the amount of cornstarch you use depending on how thick you want the sauce to be. Remember to whisk the sauce thoroughly to ensure that there are no lumps.

By following these simple steps, you can easily thicken your BBQ pulled chicken and create a delicious and hearty meal. This technique is a great way to elevate your dish and impress your family and friends. So, don't be discouraged if your sauce turns out too watery, just cook it down and adjust the consistency to your liking!

Spicy chipotle chicken

Ingredients

• 3 x chipotle peppers in adobo sauce plus 1 teaspoon of the sauce
• 1 cup of freshly squeezed orange juice
• 1.5 cups of reduced-sodium chicken broth
• 0.5 cups of light beer (or replace with 0.5 cups of broth)
• 0.5 cups of fresh cilantro, chopped
• 1 pound of boneless, skinless chicken breasts
• 2 teaspoons of yellow mustard
• Salt and pepper, to taste

Optional extras:

• Black beans
• Corn
• Cooked farro
• Arugula
• Kale
• Cotija
• Tortilla strips
• Avocado

Method

• Mince the chipotle peppers and garlic cloves. Heat oil in a large pot over medium heat. Add the garlic and chipotle; saute for 1-2 minutes, stirring constantly to prevent burning.
• Add the orange juice, chicken broth, beer, and cilantro and turn the heat to high to bring to a boil.
• Add the raw chicken breasts; cover and reduce heat to medium-low. Simmer for 15-20 minutes or until the chicken breasts are cooked through.
• Remove the chicken breasts from the pot and place on a cutting board for a few minutes to cool. Shred the chicken with two forks.
• Meanwhile, keep the sauce left in the pan over low heat. Whisk in the mustard and cook the sauce until it reduces by about half.
• Add the shredded chicken back to the pot with the sauce and toss to combine. Top with additional fresh cilantro.

Tips:

• This chicken works great for tacos, salads, Mexican rice and bean bowls, casseroles, nachos, quesadillas, and more.
• You can freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Hawaiian chicken

This Hawaiian Chicken recipe is a quick and easy stir fry, perfect for a weeknight dinner. The dish is packed with flavour and is sure to transport you to the tropics! It's a simple marinade and cook recipe, with a dynamic punch of flavour that will delight you with every bite.

Ingredients:

• 2 pounds boneless skinless chicken thighs
• 1/2 cup canned pineapple juice
• 1/3 packed light brown sugar
• 1/4 cup reduced sodium soy sauce
• 1/4 cup Asian sweet chilli sauce (like Mae Ploy)
• 1 tablespoon Asian chilli sauce
• 1 teaspoon each of ground ginger, onion powder, garlic powder
• 1/2 teaspoon each of paprika, salt, pepper
• 1 red bell pepper, diced
• 15 ounces pineapple chunks
• 1/3 cup chicken broth
• 1 tablespoon cornstarch
• Sesame seeds and green onion for topping

Method:

Firstly, whisk together the pineapple juice, soy sauce, brown sugar, Asian sweet chilli sauce, Asian chilli sauce, and spices in a large freezer bag or bowl. Remove 1/4 cup of the marinade and store it in the fridge.

Next, add the chicken to the bag or bowl, ensuring it is coated in the marinade. Leave to marinate for 4-24 hours.

Heat a large skillet to medium-high heat and add 2 teaspoons of olive oil. Add the chicken and season with salt and pepper. Sear for about 8 minutes, stirring occasionally, until the chicken is almost cooked through.

Add the diced red bell pepper and cook for 2-3 minutes until softened. Then, add the pineapple chunks and cook for a further 3-4 minutes.

Pour the sauce mixture into the pan and stir everything together. Let it simmer for about 5 minutes.

In a small bowl, mix the cornstarch with 2 tablespoons of water. Gradually add this to the pan, until the sauce thickens to your desired consistency. Cook for a few more minutes.

Sprinkle with sesame seeds and chopped green onion before serving.

Tips:

• For a spicy kick, add 1/4 teaspoon of red pepper flakes.
• This dish is great served with a bowl of white rice and a fresh salad.
• Chicken breasts can be used instead of thighs, but take care not to over-marinate as they are more prone to breaking down.

Mustard BBQ chicken

Ingredients

• 3 pounds bone-in chicken thighs and drumsticks
• 5 tablespoons applewood rub
• 1/4 cup yellow mustard
• 1/4 cup cider vinegar
• Mustard
• Vinegar
• Water
• Salt
• Pepper

Optional

• 1/2 cup plus 2 tablespoons country-style mustard
• 2 tablespoons olive oil, plus more for the grill
• 1/4 cup apple cider vinegar
• 1/4 cup light brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons plus 3 teaspoons kosher salt, divided, plus more
• 2 large sweet onions, sliced into 1/2-inch-thick rounds
• 1 (15-ounce) jar pickled green beans
• 2 pounds tomatoes, halved if large, sliced into 1/2-inch-thick rounds

Method

• Season the chicken with salt and pepper.
• Mix mustard, vinegar, and water in a bowl.
• Heat a grill to medium-low heat.
• Place the chicken on the grill and brush with the mustard barbecue sauce.
• Grill for 40-45 minutes, turning occasionally, until the internal temperature of the thickest part of the chicken is 165°F.
• Move the chicken to the lit side of the grill, with the skin side down, and turn the heat up to high.
• Grill for another 3-5 minutes, turning once and brushing with additional sauce, until the chicken is charred.
• Transfer the chicken to a cutting board and let rest for 5-10 minutes before shredding.
• If desired, make a tomato salad by gently tossing onions, oil, and salt in a medium bowl. Grill over medium-low heat, turning once, until charred on both sides and tender (10-15 minutes).
• Whisk 2 tablespoons of bean pickling liquid and remaining 2 tablespoons of mustard in a large bowl. Drain the beans and add to the bowl, along with the tomatoes and grilled onions. Toss to combine and season with salt.
• Serve the chicken with the salad alongside.

Frequently asked questions