Herb-Ranch Pulled Chicken
Total time1 hr 5 min
Prep time15 min
Cook time45 min
4.7(9)
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 cloves garlic, minced
- ½ cup chicken bone broth
For the ranch sauce
- 1 tbsp apple cider vinegar
- ½ cup full-fat coconut milk
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt
For serving
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with the salt, turmeric, and ginger.
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 3–4 minutes, until the undersides are golden and release easily from the pan. Flip and sear the second side for 2 minutes.
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