BBQ Pulled Chicken Jacket Potatoes
Ingredients
- 4 large baking potatoes
- 500 g chicken thigh fillets
- 150 ml BBQ sauce
- 200 ml chicken stock
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 80 g cheddar cheese
Nutrition (per serving)
- Calories
- 509 kcal
- Protein
- 35.4 g
- Carbohydrate
- 60.1 g
- of which sugars
- 15.8 g
- Fat
- 13.5 g
- of which saturates
- 6.1 g
- Fibre
- 5.1 g
- Salt
- 2.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 200°C (fan 180°C). Prick the potatoes all over, rub with oil and salt and bake for 50–55 minutes until tender.
- 2
Meanwhile, place chicken thighs in a small saucepan with stock, garlic powder and paprika. Simmer for 20 minutes until cooked through.
- 3
Remove the chicken and shred using two forks. Discard most of the liquid, leaving a couple of tablespoons.
- 4
Stir the BBQ sauce into the shredded chicken and warm through for 2 minutes.
- 5
Split the jacket potatoes open, fill generously with the pulled chicken and scatter over grated cheddar. Serve with coleslaw or salad.
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