This All-Purpose Shredded BBQ Chicken is an Instant Summer Classic!
Living in cold and snowy Minnesota, I ALWAYS appreciate the arrival of summer. There’s nothing better than that first feeling of warm sunshine, sliding on my trusty ol’ Birkenstocks, and, of course, shifting gears to summer cooking–like my favorite summer staple: BBQ chicken.
Juicy, smoky, and totally delicious, this Shredded BBQ Chicken is a must-try for summer. It’s simple, satisfying, and always a crowd-pleaser—plus, it’s ready in just 30 minutes!
If you love our Best-Ever Grilled BBQ Chicken or our Must-Have BBQ Pork, you’re going to love this one too. Perfect for all your summer meals!
This recipe dusts boneless, skinless chicken breasts (or thighs) in our simple homemade dry rub, then sears and bakes in tangy BBQ sauce. The result? A super juicy and tender BBQ chicken lunch or dinner that’s packed with flavor.
Just shred it and serve it in a million different ways—from tacos to sliders, tacos, pizza, or nachos. This is the recipe you’ll turn to again and again, from weeknight meals to summer gatherings, cabin weekends, game days, and beyond. I can’t wait for you to give it a try!
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
Key Ingredients
This shredded BBQ chicken recipe has 3 key components:
- Chicken – I have a strong preference for chicken thighs because they’re the tastiest, most flavorful and juicy, but you can also use chicken breasts if you prefer. Check the Recipe Notes, below, for more guidance!
- The PWWB BBQ Dry Rub – A blend of staple spices like chili powder, cumin, garlic powder, mustard powder, onion powder, and smoked paprika combined with a little bit of brown sugar creates the easiest and most delicious BBQ chicken dry rub. We use it ALL the time!
- BBQ Sauce – While you can make your own BBQ sauce from scratch, store-bought is just fine here. There are so many amazing BBQ sauces available these days, and you can’t beat the convenience. Use your fave (these are my go-to!) and take it up a tangy-smoky notch with some apple cider vinegar, Worcestershire sauce, and liquid smoke.
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Buy Now → How to Prepare Shredded BBQ Chicken (+ A Life-Changing Shredded Chicken Trick!)
This shredded barbecue chicken recipe is SO easy to prepare. There are 4 key steps involved: season it, brown it, roast it, and shred it. It all takes 30 minutes, tops!
Take the homemade BBQ dry rub and liberally season the chicken thighs or breasts. Do not be shy with seasoning here – this is the base of flavor in the BBQ shredded chicken! Seasoning Tip! ⇢ Sprinkle plenty of spice rub on one side of the chicken, then use your hands to work it into all the nooks and crannies of the meat. Flip and repeat with the other side.
Heat some oil in an oven-safe skillet on the stovetop. Add the seasoned BBQ chicken to the pan, cooking for just a few minutes until the chicken begins to brown. Why? ⇢ Searing chicken gives it a browned, crusty exterior that builds deep flavor thanks to a process called the Maillard reaction. It’s a simple step that makes a BIG difference!
Zhuzh up your favorite store-bought BBQ sauce with a little apple cider vinegar, Worcestershire sauce, and liquid smoke. Pour the mixture over the browned chicken, coating it in sauce. This creates a smoky, tangy base for the chicken to simmer in. Transfer everything to the oven and bake until it’s cooked through. Why? ⇢ The oven provides gentle, consistent heat, ensuring the chicken cooks through perfectly without drying out.
Quick and Easy Shredded Chicken Shortcut! ⇢ One of my all-time favorite kitchen hacks is using a trusty stand mixer to shred chicken. I swear this works! Place the BBQ chicken in the mixer with a paddle attachment and watch as the mixer does all the work, creating perfectly shredded chicken.
Shredding the BBQ chicken creates tons of versatility with very little extra effort. To make the shredded BBQ chicken, wait until the chicken is cool enough to handle and then use two forks or tongs to shred it into pieces.
Alternate Cooking Methods
This one-pot seared-then-baked BBQ chicken is my favorite since it’s simple, fast and doesn’t require any forethought. If you’re looking for more of a “prep it and forget it” approach, you’re in luck! This particular recipe is easy to prepare in a slow cooker or Instant Pot. Check the Recipe Notes, below, for step-by-step guidance!
Serving Suggestions
While this shredded BBQ chicken is one of my favorite quick and easy weeknight meals, you can use it in endless ways!
Pile the BBQ shredded chicken on a sandwich or slider, add atop a grilled pizza, stuff into tacos, mix into mac ‘n cheese, or use it to top a platter of shredded BBQ chicken nachos (just don’t forget the guac!).
BBQ Chicken Leftovers
This shredded BBQ chicken is super freezer-friendly–perfect for keeping a supply of BBQ shredded chicken in the freezer for busy weeknights when you need to whip up something quick. Simply defrost and make any of the above meals in an instant! Check the Recipe Notes, below, for full freezer instructions.
I can’t wait for you to try this Quick and Easy Shredded BBQ Chicken! It’s so easy to make, so versatile, and always so satisfying – you’re going to be obsessed! 🙌🏼
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! Happy cooking! ♡
Print
Quick and Easy Shredded BBQ Chicken (A Staple Recipe!)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: serves 6
- Category: Main Dishes, Chicken Recipes
- Method: Stovetop, Baked
- Cuisine: American
Description
This quick and easy Shredded BBQ Chicken recipe is your new go-to for summer meals! With a flavorful homemade BBQ dry rub, juicy chicken breasts or thighs are seared, baked in smoky, tangy BBQ sauce, and shredded to perfection. Whether you pile it on sandwiches, tacos, pizza, or sliders, this BBQ pulled chicken is guaranteed to be a crowd-pleaser.
Plus, it’s make-ahead and freezer-friendly, with slow cooker and Instant Pot directions included! Be sure to check out the blog post, above, for lots of serving inspiration and the recipe notes, below, for some make-ahead tips. ♡ Happy cooking!
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts (see Recipe Notes)
- 3 tablespoons + 1 ½ teaspoons PWWB BBQ Dry Rub
- 2 tablespoons olive oil
- ⅓ cup BBQ sauce of choice
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
Instructions
- Prep: Preheat the oven to 375 degrees F. Gather and prep all ingredients according to Ingredients List, above.
- Mix the BBQ dry rub and season the chicken: Add all listed BBQ dry rub ingredients to a small bowl or jar. Whisk or shake to combine. Set aside for immediate use or store in an airtight container on your spice rack for up to 1 month. Season the chicken liberally with the BBQ dry rub, using your hands to really work the mixture into all the nooks and crannies of the chicken.
- Brown the chicken: Add the oil to a medium oven-safe skillet over medium heat. Once the oil is hot and shimmers in the pan, carefully add the bbq dry rubbed chicken to the skillet. Work in batches, as needed, to avoid overcrowding the pan (which prevents browning). Cook 2-3 minutes per side, until browned. The chicken will not yet be fully cooked – this is expected and totally fine.
- Mix the BBQ sauce: Meanwhile, as the chicken browns, whisk together the bbq sauce mixture. Add the BBQ sauce, apple cider vinegar, Worcestershire sauce, and liquid smoke to a small bowl or jar. Whisk or shake to combine. Set aside.
- Roast the chicken: Once browned, remove the skillet from the heat. Pour the BBQ sauce mixture over the browned chicken, turning to coat in the sauce. Transfer to the oven and roast for 15-20 minutes, or until an instant-read thermometer inserted in the thickest portion of the chicken registers an internal temperature of 165 degrees F. Set aside to cool slightly.
- Shred the BBQ chicken: Once cool enough to handle, carefully shred the chicken into bite-sized pieces – you can do so using 2 forks, or my favorite trick: pop the BBQ chicken directly into in a stand mixer and let the paddle attachment do the work for you (I swear this works!). Transfer the pulled BBQ chicken back into the skillet, tossing to combine it with any cooking liquid left in the skillet.
- Serve immediately as desired. Nestle in a bun with coleslaw for an epic BBQ chicken sandwich, pile on top of a pizza, place in tortillas or make a burrito bowl with rice and beans – sky’s the limit with this versatile shredded BBQ chicken! Enjoy!
Notes
- Chicken thighs vs chicken breasts: I prefer using boneless, skinless chicken thighs in this pulled BBQ chicken recipe since they’re flavorful and stay really nice and juicy through roasting, but you can swap them out with breasts if you prefer. Either pound the breasts out flat or slice them in half lengthwise (butterflied) to ensure they cook up evenly.
- Storage and Freezing:
- Storage and Reheating: Leftover pulled bbq chicken will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
- Freezer instructions: This pulled BBQ chicken is also a wonderful freezer staple since you can quickly thaw it out and use it on sandwiches, BBQ chicken pizza, tacos, nachos, salads, burrito bowls, etc. for an easy dinner down the road. To freeze, transfer cooled pulled BBQ chicken to a freezer bag or container, or divide between multiple freezer containers for smaller portions – these are my absolute favorite freezer containers! Freeze up to 3 months. Defrost by placing in the refrigerator overnight to thaw, or by submerging the freezer bag/container in room temp water for 20-25 minutes. Reheat in the microwave or on the stovetop until warmed through.
- Alternate Cooking Methods:
- Slow Cooker or Crockpot Pulled BBQ Chicken: If your slow cooker has a browning/searing feature, sear the chicken in the slow cooker according to Step 3 of Recipe Directions, above. If not, simply add the seasoned chicken, BBQ sauce, apple cider vinegar, Worcestershire sauce, and liquid smoke to your slow cooker. Slow cook on high for 3-4 hours or on low for 6-8 hours. Shred and serve according to Steps 6-7 of Recipe Directions, above.
- Electric Pressure Cooker or Instant Pot Pulled BBQ Chicken: Use the Instant Pot’s browning/searing feature to sear the chicken in the Instant Pot according to Step 3 of Recipe Directions, above. Prep the BBQ sauce mixture, diluting it with 1/2 cup water, chicken stock, or beer to ensure the Instant Pot seals properly, and pour over the chicken. Secure the lid on the Instant Pot, ensuring the sure valve is in its sealed position! Cook on high pressure for 12 minutes. Allow the pressure to naturally release for 5 minutes, then carefully quick release any remaining pressure in the pot by flicking the valve to its venting position. Remove the lid. Shred and serve according to Steps 6-7 of Recipe Directions, above.
- Note: This recipe has been updated since its original publish in October 2017. If you are looking for the original recipe, which included bell peppers and a slow cooker preparation, click here to download a printable version!
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This was very easy and fast to make. Delicious!
So glad you enjoyed it, Calvina! Thanks for taking the time to leave a review!
This is hands down the best barbecue recipe ever. It’s amazing! I don’t usually leave reviews, it has to be something really special, and this qualifies. Well done! I’m about to try it on a pork shoulder, I’m so excited for dinner!!! Thank you for a great recipe. 😁
Hi Kristine, we so appreciate you leaving us a review!! Thank you, and we hope the pork shoulder turns out super delicious!! 🙂
I thiiiink we might be swapping recipes this week. I’m totally making this soon & you can get cozy with that chowdahhh. This is perfect and I can never seem to get mine quite buffalo-ie enough, so I’m trying.
i am TOTALLY down with that girl!! ? i hope you give this bbq chicken recipe a try – i think you’ll really love it! xo