Memphis BBQ Pulled Chicken
Rotisserie chicken shredded and tossed with Memphis-style dry rub and a tangy vinegar sauce—crispy edges, tender meat, zero stress. Ready to pile on buns or eat straight from the skillet.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 whole (about 3 lbs) rotisserie chicken, skin on
- 3 tbsp brown sugar
- 2 tbsp paprika
- ¼ cup apple cider vinegar
- 2 tbsp hot sauce (Frank's RedHot or similar)
- ½ cup sliced scallions or coleslaw for serving
Instructions
- 1
Shred the rotisserie chicken into bite-sized pieces, discarding bones. Set skin aside for garnish if desired.
- 2
Mix brown sugar, paprika, salt, and black pepper in a small bowl until combined.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 4
Add shredded chicken and the dry rub mixture. Stir constantly for 3 minutes until edges start to crisp and smell smoky.
- 5
Pour in apple cider vinegar and hot sauce. Stir for 1 minute until the liquid reduces slightly and coats the meat.
- 6
Serve on buns or in a bowl topped with scallions or coleslaw.
Tools you’ll need
- cutting board
- 12-inch skillet
- small bowl
- spoon or spatula
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