BBQ Pulled Chicken
with cheesy wedges and tomato salsa
The process of 'pulling' chicken, beef, or pork is popular in BBQ style cooking. It's a way of tenderising the meat, giving it a new texture and unlocking more flavour. In this recipe, even more taste and texture are added by the tangy tomato salsa that tops this cheesy BBQ dish.
Tags:
Family Friendly
Allergens:
Milk
•Sulphites
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
3 unit(s)
Potatoes
50 grams
Grated Cheese
(Contains Milk)
5 grams
Parsley
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
2 sachet(s)
BBQ Sauce
2 unit(s)
Tomato
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kcal)566 kcal
Energy (kJ)2368 kJ
Fat14.1 g
of which saturates7.1 g
Carbohydrate59.1 g
of which sugars7.9 g
Dietary Fiber0 g
Protein47.8 g
Cholesterol0 mg
Salt0.82 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm wide wedges (no need to peel).
- Pop the wedges onto a lined baking tray. Drizzle with oil, season with salt and pepper then toss to coat.
- When oven is hot, spread the wedges out in a single layer and roast on the top shelf until golden, 30-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary—you want the wedges nicely spread out.
2
- Meanwhile, lay the chicken onto a lined baking tray. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
- Drizzle with oil and season with salt and pepper.
- Roast on the middle shelf of your oven until browned and cooked through, 18-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
3
- Meanwhile, roughly chop the parsley (stalks and all).
- Cut the tomato into 2cm chunks and pop into a medium bowl.
- Add the red wine vinegar, ½ tbsp oil (double for 2p) and half the parsley.
- Season to taste with salt and pepper then mix together. Set aside.
4
- Once the chicken is cooked, remove from the oven.
- Use 2 forks to gently pull the chicken apart while still in the tray.
- Once chicken has been shredded, add the BBQ sauce and mix well to fully coat.
- Season to taste with salt and pepper.
5
- Once the potato wedges are ready, remove from the oven and spoon the BBQ pulled chicken over the top.
- Sprinkle on the cheddar and pop back in the oven until the cheese is melted and bubbling, 4-5 mins.
6
- Divide the cheesy chicken wedges between plates and top with the tomato salsa.
- Sprinkle the remaining parsley over the top.
