- 8-10 boneless skinless chicken thighs
- 2 red onions
- 3 cloves of garlic
- 2 tsp paprika
- 2 tbsp chipotle paste
- 300ml tomato passata
- 1 tbsp brown sugar
- 100g bbq marinade/sauce
- 1 lime
BBQ PULLED CHICKEN
PREP TIME : 15 MINS + slow cooking
A little bit of prep work, but worth it for what comes out the other side. Ideal to have in a brioche bun, with coleslaw & cheese.
Slice the onion & mince the garlic. Add to a frying pan and heat gently, add the chicken to brown. Flip so it’s browned on both sides. Transfer the chicken to slow cooker, then add about 100ml of water to the pan and add everything in to the slow bowl.
Add the paprika, chipotle paste, tomato passata, brown sugar & bbq marinade/sauce. Stir together and leave on slow for 8 hours, or high for 6.
Remove the lid, turn off the heat and shred the thighs with two forks.
Before serving, stir through the lime juice.