Pulled BBQ Chicken

With sweetness from the honey, smokiness from the paprika and tanginess from balsamic vinegar, our quick-to-make BBQ sauce will keep you coming back for more! Luckily, we've used chicken breast for this recipe, which is far leaner than pork, so you can load up your plate for fewer calories. Your air fryer will make light work of cooking the chicken until it's tender and easy to shred, so all you have to do is decide how to serve it. Stuff it inside a sandwich, pile it on a salad, or spoon it inside a Fluffy Jacket Potato (page 140) - the options are endless!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mix all the BBQ spice mix ingredients together in a small bowl.

Step 2

Spray the chicken chunks with low-calorie cooking spray and sprinkle over 1 tablespoon of the spice mix. Rub evenly into the chicken.

Step 3

Depending on your style of air fryer, either place the chicken pieces into the drawer (after removing the basket) or place in the cake tin or silicone mould. Air-fry at 180°C for 12 minutes, turning the chicken halfway through.

Step 4

Meanwhile, mix together the sauce ingredients and add the remaining spice mix.

Step 5

After 12 minutes, stir the sauce through the chicken pieces and air-fry for another 10-12 minutes. The chicken should be cooked through with no pink remaining.

Step 6

Transfer the chicken and sauce from the air fryer into a bowl and shred the chicken pieces using 2 forks. Stir well so the sauce coats the shredded chicken and serve.

Step 7

TIPS: This is a versatile dish. Serve it in a bread roll with heaps of fresh salad, or use it to fill one of our Fluffy Jacket Potatoes (page 140).

Step 8

You can substitute Henderson's relish with Worcestershire sauce, but that does contain gluten and fish.