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BBQ Pulled Chicken

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.

Family Friendly
Total Time45 minutes
Cooking Time30 minutes


Serving amount

3 unit(s)


50 grams

Grated Cheese

(Contains Milk)

5 grams


1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

2 sachet(s)

BBQ Sauce

2 unit(s)


320 grams

Chicken Breast

Not included in your delivery

to taste


to taste


to taste



Nutrition Values

Energy (kJ)2683 kJ
Energy (kcal)641 kcal
Fat21.1 g
of which saturates8.5 g
Carbohydrate66.1 g
of which sugars8.4 g
Dietary Fiber0 g
Protein48.3 g
Cholesterol0 mg
Salt2.67 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.


Baking Sheet with Baking Paper


Cook the Wedges
  • 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, 30-40 mins. Turn halfway through. 

TIP: Use two baking trays if necessary—you want the wedges nicely spread out.

Cook the Chicken
  • Meanwhile, lay the chicken onto a lined baking tray. IMPORTANT: Wash 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.
Get Prepped
  • 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 4p) and half the parsley.
  • Season to taste with salt and pepper then mix together. Set aside.
Shred the Chicken
  • Once the chicken is cooked, remove from the oven.
  • Use 2 forks to gently pull the chicken apart while still on the tray. 
  • Once chicken has been shredded, add the BBQ sauce and mix well to coat fully. 
  • Season to taste with salt and pepper.
Load the Wedges
  • When potato wedges are golden, remove from the oven and spoon the BBQ pulled chicken over the top. 
  • Sprinkle on the cheese and pop back in the oven until the cheese is melted and bubbling, 4-5 mins.
Finish and Serve
  • Divide the cheesy chicken wedges between plates and top with the tomato salsa.
  • Sprinkle the remaining parsley over the top.
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