Barbecued Pulled Chicken For Charcoal Grill with Peach Sauce
Why This Recipe Works
For an excellent barbecued pulled chicken recipe that wouldn’t take all day, we chose whole chicken legs, which combine great flavor, low cost, and resistance to overcooking, and then used a roasting rack, which allowed us to barbecue 12 legs at once. The legs cooked gently but thoroughly over indirect heat, absorbing plenty of smoke flavor along the way. Once the chicken finished cooking, we hand-shredded half and machine-processed the other half to produce the perfect texture. The chicken then just had to be combined with a quick barbecue sauce for a truly bun-worthy pulled chicken recipe.