Close-up of BBQ Pulled Chicken, as seen on The Pioneer Woman, season 33.
Recipe courtesy of Ree Drummond

BBQ Pulled Chicken

Getting reviews...
  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 6 servings
Any cut of chicken will work for this dish, but Ree opts for skin-on, bone-in thighs for two reasons: One—she likes the flavor of dark meat. Two—cooking them on the bone with the skin helps add flavor and keep them tender.



  1. Preheat the oven to 425 degrees F.
  2. Season the chicken with the BBQ seasoning and place in a baking dish. Bake for 12 minutes.
  3. While the chicken is cooking, mix the BBQ sauce, soy sauce, ginger, sesame oil, garlic and scallions in a saucepan over medium-high heat. Bring to a simmer, stirring, then remove from the heat.
  4. After the chicken has baked for 12 minutes, pour over the sauce and use a brush to thoroughly baste the chicken. Return to the oven and bake until the chicken is sticky, dark and cooked through, another 12 to 15 minutes.
  5. Transfer the chicken to a cutting board, remove and discard the skin and shred the meat from the bones. Return the meat to the sauce and toss to combine. Garnish with a few more sliced scallions. Serve the chicken alongside the lettuce, chiles and pickled red onions.