Pulled Chicken Recipe

Flicking a chicken breast onto the barbecue is as easy as tossing it into the oven. Both makes a great pulled chicken breast with minimal effort.

There are times in our life when nothing what we planned turns out to be as imagined. In fact, most of the things are like that in life due circumstances that are out of our control but we don´t tend to freak out on every little detail.

We have learnt to cope with things by not caring about them too much. Our brain is particularly good at hiding the facts of life from us. Studies shows that we tend to be overly optimistic or having positive bias towards things that will positively influence our life and negative bias toward negative influences.

For example, we are aware of that 1 in 2 woman and 1 in 3 men will develop some sort of cancer in their lifetime in the US but when asked if we will have cancer in our life, we generally do not think that we are going to get it.

In fact, our brain waves away all possibility of our certain demise as something that only happens to someone else. This is how we can get up every morning looking forward to the day, full of hope and excitement.

If we were aware of our chances of survival every time we jaywalk, looking at our phone while walking or driving our car, we wouldn’t even dare to come out of our homes.

Unfortunately, it seems that some of us will be fat, others will fight cancer while many others will have kids that aren’t as sharp as Samurai Jack’s sword.

Probably, many of us will have all three of the above and we will unable to do anything about it, except change our plans and find our way out of it.

Much like when we have organized a big barbecue only to learn that someone was panic buying all the pork in the neighborhood and we left standing at the counter with vegan burgers and chickens.

Life won’t stop just because there are bumps on the road nor BBQ because there is no pork available.

We can get a private tutor for the apple of our eye, beat cancer where it hurts its best, start a torturing fitness program with holistic lifestyle changes and get chickens to make pulled chicken instead of pulled pork.

After all, the first barbecues were not even about pork but turkeys and whatever people could find and roast over the open fire. So basically, making pulled chicken is not really a substitution of pulled pork but rather going back to the traditional roots of roasting over open fire.

Except of course that we can make pulled chicken in the coziness of our kitchen too, without inviting anybody over, enjoying the bless solitude on an average Saturday night with a cup of wine and a good book or stream.

Given that we haven’t got a family of course, because in that case we have to share our solitude with them as much as our pulled chicken.Pulled-chicken-recipe-4-SunCakeMom

Ingredient:

    • 1 lb / 500g Chicken breast
    • 1 teaspoon Salt
    • 1 teaspoon Paprika
    • 1 tablespoon Dijon mustard
    • Optional:
      • Black pepper
      • Thyme

How to make Pulled chicken:

  1. In some places around the world or rather around the states pulled meat means, it’s done on the barbecue, hence it is smoked. In the oven or slow cooker this is hardly doable or desirable so we are going to be forced to have our pulled chicken without the characteristic slightly carnicogeyc smokey aftertaste. If we can’t live without this ancient food preservation by-taste, there is always an option to purchase similarly damaging liquid smoke and flavor our food with it.
  2. Placing the chicken into brine before roasting it is always a good idea but never a must. If we can think beforehand then brine the meat the day before we plan to prepare it but a stronger brine a couple of hours before the occasion would do as well. Check out how to make brine in the Low Carb Condiment section.
  3. Rub the chicken breast with all the spices we plan to use. In our case salt, paprika and Dijon mustard. To keep our hands clean, we can use a bowl with a lid or big enough palate on it and shaking the whole thing until the breasts are uniformly covered.Pulled-chicken-recipe-Process-1-SunCakeMom
  4. Place the rubbed breast onto a baking tray.Pulled-chicken-recipe-Process-2-SunCakeMom
  5. Put a lid or tin foil on top.Pulled-chicken-recipe-Process-3-SunCakeMom
  6. Place them into a 300°F / 160°C oven for about 90 -120 minutes.
  7. Take the lid off and after placing the tray onto the top shelf roast the breasts on the highest temperature until they get a nice golden brown color for about 10 – 20 minutes. If there is an option in the oven to use only the upper heating then use that one.Pulled-chicken-recipe-Process-4-SunCakeMom
  8. Pull the breasts apart with two knives or get a bear claw for fun’s sake.Pulled-chicken-recipe-Process-6-SunCakeMom

Enjoy!Pulled-chicken-recipe-1-SunCakeMom

Pulled Chicken Recipe

Flicking a chicken breast onto the barbecue is as easy as tossing it into the oven. Both makes a great pulled chicken breast with minimal effort.
Course Low Carb Meal, Main Course, Meal
Cuisine Dairy free, Gluten free, Keto, Low carb recipe, Paleo, Sugar free recipe
Prep Time 1 day
Cook Time 2 hours
Total Time 1 day 2 hours
Author SunCakeMom

Ingredients

  • 1 lb / 500g Chicken breast
  • 1 teaspoon Salt
  • 1 teaspoon Paprika
  • 1 tablespoon Dijon mustard
Optional:
  • Black pepper
  • Thyme

Instructions

  • In some places around the world or rather around the states pulled meat means, it's done on the barbecue, hence it is smoked. In the oven or slow cooker this is hardly doable or desirable so we are going to be forced to have our pulled chicken without the characteristic slightly carnicogeyc smokey aftertaste. If we can't live without this ancient food preservation by-taste, there is always an option to purchase similarly damaging liquid smoke and flavor our food with it.
  • Placing the chicken into brine before roasting it is always a good idea but never a must. If we can think beforehand then brine the meat the day before we plan to prepare it but a stronger brine a couple of hours before the occasion would do as well. Check out how to make brine in the Low Carb Condiment section.
  • Rub the chicken breast with all the spices we plan to use. In our case salt, paprika and Dijon mustard. To keep our hands clean, we can use a bowl with a lid or big enough palate on it and shaking the whole thing until the breasts are uniformly covered.
  • Place the rubbed breast onto a baking tray.
  • Put a lid or tin foil on top.
  • Place them into a 300°F / 160°C oven for about 90 -120 minutes.
  • Take the lid off and after placing the tray onto the top shelf roast the breasts on the highest temperature until they get a nice golden brown color for about 10 - 20 minutes. If there is an option in the oven to use only the upper heating then use that one.
  • Pull the breasts apart with two knives or get a bear claw for fun's sake.

Notes

Enjoy!

 

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Thomas Cook
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