Dutch Oven Pulled Chicken

Pulled Chicken is one of those classics that often comes off the BBQ at many BBQ parties. Easy to make in large quantities, easy to prepare, and delicious served on a bun. Or as a topping on your nachos or as a filling for your tacos. This time, I prepared the pulled chicken in the Dutch Oven, where you can probably make even more pulled chicken than if you just smoke the chicken thighs on the BBQ. In this recipe, no smoky flavor, but the chicken thighs are grilled before they further cook in the Dutch Oven. Highly recommended!

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Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Resting Time: 10 minutes
Total Time: 1 hour 35 minutes
Course: Lunch Dish, Main Course
Cuisine: American
Keyword: bbq pulled chicken, dutch oven pulled chicken, pulled chicken in the dutch oven
Servings: 6 people
Calories: 518kcal


  • 1 kilogram Chicken Thighs
  • 6 tablespoons Dry Rub for Chicken (choose your favorite)
  • 400 milliliters BBQ Sauce
  • 200 milliliters Chicken Broth

Overige Benodigdheden:

  • BBQ with Lid
  • Dutch Oven
  • BBQ Tongs


  • Take the chicken thighs and sprinkle them all around with the dry rub. Place the chicken thighs in a resealable bag or in a bowl, cover, and refrigerate.
  • Meanwhile, fire up the BBQ and start with direct heat, aiming for a temperature of about 180 degrees Celsius (356 degrees Fahrenheit). Meanwhile, fill the Dutch Oven with the BBQ sauce and broth and have it ready.
  • Once the BBQ reaches temperature, remove the chicken thighs from the refrigerator and grill them for 2 minutes per side on the BBQ.
  • Then, remove the chicken thighs from the BBQ and place them in the Dutch Oven. Coat the chicken thighs in the liquid and cover the pan with the lid.
  • Now, prepare the BBQ for indirect heat, targeting a temperature of about 150 degrees Celsius (302 degrees Fahrenheit). Once the BBQ reaches temperature, place the Dutch Oven on the BBQ and close the lid.
  • Let the chicken thighs cook in the Dutch Oven for an hour, flipping them halfway through.
  • From then on, occasionally check the amount of liquid in the pan and add extra broth or water if necessary.
  • After an hour, check if you can easily pull apart the chicken thighs with two forks. If so, remove the Dutch Oven from the BBQ. If the chicken still doesn't feel tender enough, cook the chicken thighs a little longer. Keep an eye on the amount of liquid in the pan.
  • Once the chicken thighs are nice and tender and you've removed the Dutch Oven from the BBQ, let it rest for 10 minutes. Then, pull the chicken thighs apart with two forks to make pulled chicken and serve immediately. For example, on a soft bun with some coleslaw.


I used a relatively small Dutch Oven, where the chicken covers the entire bottom of the pan and partly overlaps. If you have a larger Dutch Oven, it's recommended to use more BBQ sauce and broth from the beginning.
You can prepare the pulled chicken in the Dutch Oven earlier and reheat it later in the Dutch Oven. It's advisable to add some extra liquid (water or apple juice for example). Reheating can be done with direct heat and a temperature of 150 to 170 degrees Celsius (302 to 338 degrees Fahrenheit). This will heat it up gently enough.


Calories: 518kcal | Carbohydrates: 36g | Protein: 28g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 1082mg | Potassium: 562mg | Fiber: 1g | Sugar: 27g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 3mg


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