Try this tender BBQ beer pulled chicken on fluffy oven-roasted potatoes!
This recipe takes some time, but is basically just prepping and waiting. You can make this delicious chicken in a pot or a slow cooker. Yes you hear right, slow cookers aren’t just for your granny anymore! It’s a really easy way to get beautiful tender meat from cheap cuts and without having a care in the world. Do other stuff and entertain your guests!
(For 4 people –loved ones or strangers- depending on who you want to amaze)
Ingredient list for the BBQ pulled chicken
- 1kg of chicken thighs, without bones but leave some of the fat on for flavor
- 200ml barbecue sauce
- 200ml of your favorite beer, simply drink the rest of the bottle!
- 3 tablespoons of honey
- 1 tablespoon paprika powder (use smoked paprika, if you can)
- 1 tablespoon of red chili flakes
- 1 teaspoon of garlic powder
- A dash of cinnamon
Ingredient list for the oven-roasted potatoes
- 1-2 potatoes per person, depending on size and hunger. Skin left on
- 3-4 tablespoons olive oil
- 2 tablespoons coarse sea salt
Make the chicken in a pot
Heat a large heavy pot over medium-high heat, add a bit of olive oil and add chicken and everything except the barbecue sauce and beer. Season with salt and pepper and sear the chicken until colored on all sites.
Add the barbecue sauce and beer, stir, cover and simmer for 2-3 hours.
Stir from time to time, add beer if the sauce gets too thin. Taste and add barbecue sauce, salt or pepper if needed.
Or even easier, make the chicken in a slow cooker
Mix all ingredients for the chicken, season with salt and pepper, stir, cover and cook on low for 7-8 hours. Taste and add barbecue sauce, salt or pepper if needed.
Make the oven-potatoes
Preheat an oven to 190°c (fan works best).
Wash and scrub potatoes. Dry afterwards. Poke each potato a few times with a fork on all sides to make them cook more evenly.
Put the olive oil with the salt in a small bowl. Roll potatoes in the salty oil so all sides are covered.
Bake potatoes in the oven for about 60 minutes.
Once cooked, press the sites of the potatoes so they burst open.
Arrange pulled chicken on top of the roasted potatoes and serve with a smile!
If you want to impress your guest even more, make your baked potatoes cheesy and gooey!
Get the potatoes out of the oven after 45 minutes.
Mix 100g of crème fraiche with 150g shredded cheese, season with salt and pepper. Break the potatoes open and top with the cheese-mixture.
Return the potatoes to the oven for the last 15 minutes.