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Pulled chicken

Pulled chicken

A star rating of 4.5 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Remake a street-food favourite, pulled pork, with juicy chicken thighs to cut the calories for a healthy taco filling

  • Freezable (chicken only)
  • Healthy
Nutrition: per serving
low inkcal353


  • 8 bone-in chicken thighs , skin removed and discarded and trimmed of any big bits of fat
  • 2 tbsp chipotle paste
  • 250ml passata
  • 75g barbecue sauce
  • 1 onion , chopped
  • juice 3 limes , plus extra wedges to serve (optional)
  • 2 x 400g cans black beans , drained and rinsed
  • 215g can refried beans
  • 1 small, ripe avocado , diced
  • ½ small pack coriander , leaves only
  • 3 Little Gem lettuces , shredded
  • 8-12 tacos , or cooked rice, to serve


  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and bake for 1 hr, then uncover, increase the oven to 200C/180C fan/gas 6 and bake for another 20 mins.

  • STEP 2

    Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 100ml water and heat, ready to serve.

  • STEP 3

    When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet, and warm the tacos following pack instructions. Stir the avocado and coriander leaves into the lime-onion mixture.

  • STEP 4

    Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like. Top with a spoonful of the avocado salsa.

Goes well with

Recipe from Good Food magazine, December 2014

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A star rating of 4.5 out of 5.18 ratings

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