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Gluten-Free & Wheat-Free
BBQ Pulled-Chicken Recipe
GF Recipe Summary
Gluten-Free BBQ Pulled-Chicken: A homemade barbecued chicken dish created on the stovetop and in the oven. Versatile when used to create tasty leftovers.
Excellent served alone as a main course, or served on corn tortillas with avocado, tomato, sour cream, salsa, shredded lettuce, etc. — for a Southwestern BBQ style treat (a great way to serve any leftovers).
Gluten-Free Recipe Card and Pictures
2 Tablespoons Olive Oil
4 Chicken Breasts (boneless/skinless)
6 Chicken Thighs (skin & fat removed)
½ Tablespoon Ancho Chile Pepper Powder (increase to ¾ tablespoon for really spicy sauce)
½ Teaspoon Black Pepper
1 Teaspoon Garlic Powder
½ Cup Buffalo Wing Sauce *
1¼ Cup Vegetable Broth *
½ Cup Sorghum Beer
5 Garlic Cloves (remove paper skin but leave whole)
1 Medium Onion (quartered)
1 Poblano Pepper (whole)
* Note – used:
- ½ Cup Anchor Bar (Frank & Teressa’s) – Buffalo Wing Sauce / Hotter Recipe. Label on bottle states gluten free.
- 1¼ Cups Kitchen Basics Natural Vegetable Cooking Stock. Label on container stated gluten free.
4 Tablespoons Honey
2 Tablespoons Sugar
1 Tablespoon Molasses
1 Tablespoon Apple Cider Vinegar
½ Cup Water
½ Teaspoon Ground Mustard
1 Teaspoon Garlic Powder
½ Teaspoon Onion Powder
¼ Teaspoon Black Pepper
½ Teaspoon Cayenne Pepper (increase to 1 teaspoon for really spicy sauce)
½ Teaspoon Chili Powder (increase to 1 teaspoon for really spicy sauce)
Create Honey BBQ sauce by placing all ingredients in a large bowl and mixing together.
Prepare chicken by removing skin and any excess fat. In a large cast iron Dutch oven (or other large stovetop and oven-safe pot with lid), heat oil on stovetop. Place chicken in bottom of pot. Sprinkle ancho Chile pepper powder, black pepper and garlic powder over exposed chicken. Allow chicken to brown on one side (takes a few minutes); flip chicken and repeat, allowing other side of chicken to brown. Add remaining ingredients, including the Honey BBQ sauce you created, and stir.
Place lid over pot and carefully move to oven (pot is extremely hot). Allow to cook until chicken is tender and falls off the bone, approximately 2½ hours.
Remove from oven. The chicken should look like this:
Discard the onion, poblano pepper and garlic. Remove chicken pieces from pot (reserve juices) and shred using two forks; discard bones. Place shredded chicken in serving bowl and cover with reserved juices; serve.
End product should look similar to the picture at top of this recipe card.