One pan smoky dry rub crusted chicken breast is shredded with sweet onions and tender garlic. It’s perfect for quick dinners or even simpler lunches.
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Chicken Breast
Chicken breast has a mild flavor, which makes it a great protein to build place into. It’s known for being lean and adaptable.
Chicken Dry Rub
A simple spice blend is all you need . This blend combines the fiery kick of cayenne pepper with the warm, smoky notes of paprika. Garlic and black pepper add a pungent, earthy depth. The subtle aromatic touch of bay leaf adds a layer of complexity. This carefully crafted blend doesn’t just add flavor. It builds a profound, savory heat that lingers.
Red Onions
Sweet red onions are crucial for balancing strong, spicy elements. They provide a mellow, buttery sweetness. This adds a pleasant soft texture to the dish, especially once shredded into the chicken.
Butter
Butter enriches shredded BBQ chicken by adding creamy flavor and texture, enhancing mouthfeel. It emulsifies spices, ensuring even distribution and preventing dry spots. Butter also moisturizes, making the chicken tender and succulent, and helps fat-soluble flavors shine, elevating the dish.
TIPS & TRICKS FOR THE BEST SMOKY DRY – RUBBED CHICKEN BREAST
Chicken cuts for this recipe
Thighs have a higher fat content than breasts. This fat content helps them stay moist and flavorful during the cooking process. As a result, it leads to a more succulent shredded product. The collagen in the thighs also breaks down during cooking, contributing to a rich, melt-in-your-mouth texture.
Bone-in, skin-on chicken pieces can add another layer of flavor. This flavor comes from the bone marrow and skin. Examples include bone-in thighs or even a whole chicken. However, these will require additional steps to remove the bones and skin after cooking before shredding.
Can you use other protein than chicken?
Yes, you can absolutely adapt this recipe to use other proteins, although the cooking times and methods may need slight adjustments. Popular alternatives include:
- Pork: Pulled pork is a classic BBQ dish and is very similar in concept to shredded BBQ chicken. Pork shoulder (also known as Boston butt) is the ideal cut for shredding due to its fat content and connective tissue, which break down beautifully during slow cooking.
- Beef: While less common for “shredded BBQ,” beef can certainly be used. Cuts like chuck roast are excellent for slow cooking until they are tender enough to shred. You might consider a beef brisket for a more traditional BBQ flavor, though it requires specific cooking techniques for optimal tenderness.
- Turkey: Turkey thighs or breasts can be shredded similar to chicken. Turkey thighs will yield a more moist result, while turkey breast will be leaner and may require extra moisture.
- Jackfruit (Vegetarian/Vegan): For a plant-based option, young green jackfruit, when cooked and seasoned, can mimic the texture of shredded meat remarkably well. It absorbs flavors beautifully, making it a fantastic substitute for a vegetarian or vegan BBQ shredded “meat.”
How to know when the chicken is done?
- Internal Temperature: The most reliable way to determine if chicken is done is by checking its internal temperature with a meat thermometer. Insert the thermometer into the thickest part of the chicken, avoiding bones. Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).
- Visual Cues:
- No Pink: Cooked chicken should have no pink meat visible.
- Juices Run Clear: If you pierce the chicken with a fork, the juices that run out should be clear, not cloudy or pink.
- Shreds Easily: For shredded chicken, it should be very tender and pull apart easily with two forks. If it resists shredding, it likely needs more cooking time.
How to shred chicken?
Shredding chicken is a simple process once it’s cooked to perfection.
- Two Forks Method (Most Common): This is the most popular and straightforward method. Place the cooked chicken in a large bowl or on a cutting board. Using two forks, pull the meat in opposite directions until it separates into shreds. This works best when the chicken is still warm, as it’s more pliable.
- Hands-On (If Cooled Slightly): Once the chicken has cooled enough to handle comfortably, you can also use your hands to pull the meat apart. This method offers the most control over the size and consistency of the shreds.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Sheet Pan
Knife
Cutting Board
Measuring Spoons
Measuring Cups
SIMILAR INGREDIENTS TO
One-Pot BBQ Chicken Drumsticks & Brown Sugar Baked Beans
SMOKED CHICKEN + HOT BUTTER RICE
LEMON PARMESAN FRIED CHICKEN DRUMSTICKS
ENJOY THIS RECIPE WITH
CHOPPED CHERRY & SPINACH SALAD
STRAWBERRY COLESLAW
JALAPENO CHEDDAR MASHED POTATOES
RECIPE
Smoky Dry-Rubbed Chicken Breast
Ingredients
Method
- Preheat oven to 375°F (190°C).
- In a sheet pan, combine water, sliced onions, peppers,cilantro, minced garlic, butter, and liquid smoke (if using).
- In a small bowl, mix together chicken bouillon powder, salt, garlic powder, smoked paprika, black pepper, cayenne pepper, and bay leaf.
- Lightly coat the chicken breasts with olive oil and barbecue sauce, then generously season both sides with the dry spice mixture.
- Place the seasoned chicken breasts over the onion mixture in the sheet pan.
- Cover the sheet pan tightly with foil.
- Roast in the preheated oven for 30-45 minutes, or until the chicken is fork-tender and the onions are browned.
- Once cooked, remove the pan from the oven. Discard the bay leaf.
- Using two forks, shred the chicken directly in the pan, allowing it to mix with the cooked onions and pan juices.
- Stir in extra barbecue sauce optional
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