Barbecued Pulled Chicken

From Cook's Country | June/July 2012

Why this recipe works:

When cooking whole chickens, the white meat can dry out while the longer-cooking dark meat comes up to temperature. Brining the birds keeps the white meat moist and juicy, and arranging the chickens on the grill with the breast meat farther from the heat source evens out the cooking times.… read more

When cooking whole chickens, the white meat can dry out while the longer-cooking dark meat comes up to temperature. Brining the birds keeps the white meat moist and juicy, and arranging the chickens on the grill with the breast meat farther from the heat source evens out the cooking times. Increasing the vinegar in our favorite barbecue sauce balanced the sweetness that otherwise overwhelmed the chicken, and replacing the root beer with coffee boosted the smoky flavor.

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Makes enough for 8 sandwiches

We prefer to halve the chickens ourselves, but you may be able to buy the four halves or get your butcher to halve them for you.

Ingredients

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