Indoor Pulled Chicken with South Carolina Mustard Barbecue Sauce
Why This Recipe Works
Our Indoor Pulled Chicken mimics the texture and flavor of outdoor slow-smoked pulled chicken in just a fraction of the time. We started by braising boneless, skinless chicken thighs in a mixture of chicken broth, salt, sugar, molasses, gelatin, and liquid smoke, which simulated the flavor of traditional smoked chicken. The gelatin and broth helped mimic the unctuous texture and intense chicken flavor of whole chicken parts. To mimic the richness of skin-on chicken, we skipped trimming the fat from the thighs and added the rendered fat back to the finished pulled chicken. Finally, we mixed the shredded meat with some of the barbecue sauce and cooked it briefly to drive off excess moisture.