Retigo s.r.o.

Pulled chicken

Pulled chicken is high protein and low carb. You can even make it gluten-free and low sugar depending on what kind of bbq sauce you choose. Let's see Jaroslav's new recipe.

Serves 4


For the pulled chicken:

1 tsp smoked paprika

1 tsp freshly ground black pepper

½ tsp salt

4 chicken legs

4 x 300g floury potatoes

For the barbecue sauce:

6 tbsp tomato ketchup

3 tbsp clear honey

1½ tbsp Worcestershire sauce

For the sweetcorn:

4 frozen mini corn-on-the-cobs

25g butter

salt and freshly ground black pepper

To serve:

handful chopped fresh flatleaf parsley

4 tbsp soured cream and chive dip 


1. Preheat the Retigo combi oven to 160°C. Line the base and sides of a baking tray with aluminium foil.

2. In a bowl, mix together the paprika, black pepper and salt until well combined.

3. Put the chicken legs on a chopping board and carefully score the skin of each leg 5-6 times using a sharp knife.

4. Roll the scored skin of each chicken leg in the salt and paprika mixture, pressing down to coat evenly. Place the spiced chicken legs on the prepared baking tray.

5. Wash and pat dry the potatoes and prick each 3-4 times with a fork to stop the skins from splitting when they are baked. Add the potatoes to the baking tray. Bake the chicken and potatoes in the oven for 40 minutes.

6. Meanwhile, for the barbecue sauce, in a bowl, mix together all of the barbecue sauce ingredients until well combined.

7. Remove the chicken from the oven and increase the oven temperature to 220C.

8. Brush the chicken legs all over with the barbecue sauce, then return the chicken and potatoes to the oven and continue to cook for a further 10 minutes, or until the potatoes are tender and the chicken is cooked through with sticky, dark-brown skin (the chicken is cooked through if the juices run clear when the meat is pierced with a skewer in the thickest part and no trace of pink remains).

9. Meanwhile, for the sweetcorn, set the Retigo combi oven on steam mode 99°C for 20 minutes. Add the frozen corn-on-the-cobs. Drain well, then return to the saucepan and stir in the butter until melted. Season well with salt and freshly ground black pepper.

10. Just before serving, shred the chicken meat using two forks to pull the meat apart. Discard the bones, but keep the skin.

11. Serve the pulled barbecue chicken with the buttered corn-on-the-cobs and the baked potatoes alongside. Sprinkle over the parsley or chives. Serve the soured cream and chive dip. 


Bon appetit!