Glad to see you're all enjoying the recipe! Here's some more tips that make this recipe easier: 1- If your butcher can debone the chicken, it will make your life a lot easier 2- If you've just bought your chicken and it has never been frozen, you can freeze it after deboning to speed things up 3- When you need to cook more than 1 chicken in your oven, you can cook all of them on the underside at different levels of the oven, then put them in 1 by 1 for a final sear! Finally the recipe for the chilli sauce is here: ua-cam.com/video/ifOlf3COK4s/v-deo.html Hope you like the recipe, and if you enjoy it consider supporting our Patreon. www.patreon.com/MiddleEats
Could be a little easier to flatten the chicken without taking the bones out, not quite the same as spatchcocking but still encourages even cooking and saves a bit of time. Lady and pups has a few vids on this
Obi I've been trying some of the most "simple-looking" recipes in order to get into cooking and every single thing I've tried from your channel is so goddamn delicious and easy to learn! You also leave space for creativity and variations that I can try on my own and I feel like that's what cooking's all about. Thanks a lot for your work!
Wow, please don't take this to mean the others weren't good, but I can really see the production value of your videos improving. Great job! And that Jacques Pepin video is amazing! The guy is such a beast in the kitchen!
No offence taken! I always try to improve each video from the last so I'm glad people see the difference. Jacques is my culinary god father, even his new videos are amazing, still working in his old age.
I'm happy to have found your channel, I've been watching a lot of your videos and will try some recipes soon (probably the toum garlic sauce). I find a lot of cooking youtubers can be a bit hard to watch, as they always try to be overly funny and act unnatural which can be off putting. I appreciate your natural presentation style, clear instructions and well composed shots. Subscribed and looking forward to more quality content.
I grew up in Qatar so discovering your channel has blessed me with a load of nostalgia from my years enjoying authentic Middle Eastern food. Thank you for all these incredible recipes! :)
Thank you for your continued dedication to making Middle Eastern cuisine accessible…AND TO ALL FAMILIAR WITH THIS FOOD AND ITS ORIGINS, thanks for sharing your experiences and thoughts about Obi’s work.
you are the goat. haha took me over an hour to debone the chicken first time. luckily my butcher is happy to do this for me. deboning was tough, but I'm sure with practice, it would become a lot quicker. thanks for the delicious flavours and cooking methods. you are so underrated, let us know what we can do to help boost the channel further ;)
I have not yet watched the video because you just uploaded it but I want to say that I'm sure this is going to be a delicious chicken. Thank you for all the recipes.
I wish I could upvote this video twice. This is a genius way to fix chicken or any meat. When you placed it directly on the flat bread to let the bread absorb the flavor you sold me as a subscriber.
Thank you Obi...This is very rich in flavor, love the idea of putting in flatbread that is soaked will all the juices.... I would be buy the deboned chicken from the supermarket. 😊
Ahhhhh 🤤 mouth was absolutely watering over those slow shots at the end ! Always wanted to try this but seemed kinda intimidating, you make it seems so doable though :)
@@MiddleEats I agree that it is important to show. One just has to remember that you already had some practice and that there is a chance that we mortals will produce something that looks more like a rag rug :-).At least that's what happened when I deboned a duck, and I even removed only the spine and ribs, leaving the leg and wing bones.
@@natviolen4021 whole chickens are cheap because there is no work in them (among other reasons up the supply chain), if they need to be deboned it would add to the price either through the loss of weight raising the price by kg\lbs or some kind of flat charge for the labour, that said most butchers will either do it for you because you're a good customer or realise that it's easier to just do it than it is to explain why your chicken has now increased in price.
Sir, you are amazing. Thank you very much for sharing your wonderful recipe. It will be my favourite from now on. Looking forward to seeing more great ideas / recipes from you.
That looks delicious. In addition, the pomegranate marinade looks amazing. By the way, I was wondering if you’d had a recipe for imam bayildi that you'd be willing to do a video on.
@@MiddleEats That's understandable. Actually, while I'm thinking about it, could I make another suggestion? I would love to see a dukkah recipe also, and something that describes it's uses. I feel like I should apologize for asking so much.
Man I absolutely love your channel. Can you put a link for the grill you're using in the oven? I have a similar one but I can't remove the handle which is impossible to use in the oven. Thanks!
I watch all of your videos carefully and completely. I will definitely try this recipe. Thanks a lot for the detailed explanations. Much love from Kerala, India. Waiting for more recipes 🥰
Woe betide the butcher that deprives me of the Pearson's nose! My favourite Lebanese style chicken. Thanks for the tutorial Obi, will definately chuck this one on the braai, and the marinade will be frozen along with the carcass for an absolutely banging stock for a follow-up dish!
I used this marinade on chicken legs (too lazy to debone lol) and cooked them in my airfryer (400 for about idk 15-25 min can’t remember) it was FANTASTIC! Def will be repeating this. I wi try the pomegranate molasses marinade next time.
Yeah! Looks/sounds delicious. Well done! There are always things to improve or things people want to do differently because of thier own taste. But simply because I never prepared chicken in this specific way I will do a "copy exact". And just because you referenced Jacques Pépin's video about de-boning a chicken, you got a new sub :) I did Ballottines his way before... Keep going...
I haven't heard of grilling a boneless chicken but I do know about marinating chicken pieces in an pureed onion sauce - it's magical as a tenderizer and flavour enhancer. I assume this is an Egyptian recipe?
The marinade is similar to the El Pollo Loco marinade. Keep all your ingredients but omit the onion, add a cup of pineapple juice and serrano peppers and you will have the best marinade for chicken. Overnight marinade is a must for this.
Hey Obi, can you please make a recipe for Egyptian Koshari? It looks like a very good vegan recipe but i wanna see how you make it before i try it. Cheers from Italy!
Hey Bro! amazing video. Since I left Dubai I miss lamb kebab, the cube shaped ones. can u share a recepi for that please and if u can , can u please let me know what cut of meat is used for those skewere. Thankyou much 😍
Naghmieh Batmanglij's Food of Life has a wonderful chicken marinade that has become my go-to. For 1 whole chicken, add about 2 tbsp sumac, 2 tbsp capers, 1/4c pitted and chopped dates, 3 Tbsp pomegranate molasses, 1 squeezed lime. When cooked over a charcoal barbecue it gets a deep red color reminiscent of a slow hickory smoke, and it's sweet, salty, tangy, and incredibly satisfying.
Slice a red onion. Add 1/2 tsp of salt to it and massage in. Let it sit for half an hour then rinse lightly. Add 1/2 tsp sumac and some chopped parsley and mix well
What blender are you using to blend the marinade? We've been looking for a large enough food processor that can also double as a stick blender and it looks like yours is
🎯 Key Takeaways for quick navigation: - Introduction to the recipe and its key takeaways - The chicken undergoes a process called masahab where it is deboned before marinating - The result is juicy, flavorful, and tender grilled chicken - The deboning process is essential for even cooking and flavor absorption - The lack of bones allows for a quicker cook time and even cooking - The marinade tenderizes the meat and increases surface area for flavor absorption - The marinade contains onions, which break down protein and tenderize the meat - The oven grilling technique produces the best results for this recipe - Boneless chicken breast or thighs can be substituted, but skin is recommended - The deboning process is completed by removing excess skin and trimming the chicken tenders - The breast can be butterflied or cut to allow for better marinade penetration - The carcass and leg bones can be used for chicken stock, minimizing waste - The first marinade is made with onions, garlic, lemon juice, oregano, black pepper, chili powder, salt, and white vinegar - The marinade is blended until the onions are broken down, ensuring even flavor distribution - The chicken is marinated for at least an hour, but three to twelve hours is recommended for optimal flavor penetration - The second marinade is made with onions, garlic, lemon juice, salt, black pepper, chili flakes, and pomegranate molasses - The marinade is blended until smooth and the chicken is marinated for the same amount of time as the first marinade - The pomegranate molasses adds a unique sweetness and depth of flavor to the chicken - A grilling basket or wire rack is used to prevent the chicken from falling apart during cooking - The chicken is grilled in the oven or on a grill, with the skin side up for the final six minutes - A thermometer is used to ensure the chicken reaches a safe internal temperature of 165°F (74°C) - The grilled chicken is served with a red onion and parsley salad, garlic and chili sauces, and flatbread - The pomegranate marinade chicken develops a caramelized skin that adds sweetness and texture - The chicken is juicy, flavorful, and tender, with the marinade enhancing the natural flavors of the meat Made with HARPA AI
Just found this channel recently and love the videos, keep up the good work! I was wondering if you would be interested in covering chicken or lamb mandi from Yemen as it is one of my favourite Arab dishes. Much love
Glad to see you're all enjoying the recipe! Here's some more tips that make this recipe easier:
1- If your butcher can debone the chicken, it will make your life a lot easier
2- If you've just bought your chicken and it has never been frozen, you can freeze it after deboning to speed things up
3- When you need to cook more than 1 chicken in your oven, you can cook all of them on the underside at different levels of the oven, then put them in 1 by 1 for a final sear!
Finally the recipe for the chilli sauce is here: ua-cam.com/video/ifOlf3COK4s/v-deo.html
Hope you like the recipe, and if you enjoy it consider supporting our Patreon. www.patreon.com/MiddleEats
Could be a little easier to flatten the chicken without taking the bones out, not quite the same as spatchcocking but still encourages even cooking and saves a bit of time. Lady and pups has a few vids on this
Super like from one of your biggest fans here in Egypt.
Thank you!
Obi I've been trying some of the most "simple-looking" recipes in order to get into cooking and every single thing I've tried from your channel is so goddamn delicious and easy to learn! You also leave space for creativity and variations that I can try on my own and I feel like that's what cooking's all about. Thanks a lot for your work!
Wow, please don't take this to mean the others weren't good, but I can really see the production value of your videos improving. Great job! And that Jacques Pepin video is amazing! The guy is such a beast in the kitchen!
No offence taken! I always try to improve each video from the last so I'm glad people see the difference. Jacques is my culinary god father, even his new videos are amazing, still working in his old age.
I'm happy to have found your channel, I've been watching a lot of your videos and will try some recipes soon (probably the toum garlic sauce). I find a lot of cooking youtubers can be a bit hard to watch, as they always try to be overly funny and act unnatural which can be off putting. I appreciate your natural presentation style, clear instructions and well composed shots. Subscribed and looking forward to more quality content.
Thanks Cory! Good luck with the toum! My aim is to get as many people cooking the dishes as possible so I'm glad you're enjoying the videos
I grew up in Qatar so discovering your channel has blessed me with a load of nostalgia from my years enjoying authentic Middle Eastern food. Thank you for all these incredible recipes! :)
Glad you're enjoying the videos, and they're able to help you relive those memories!
Thank you for your continued dedication to making Middle Eastern cuisine accessible…AND TO ALL FAMILIAR WITH THIS FOOD AND ITS ORIGINS, thanks for sharing your experiences and thoughts about Obi’s work.
No problem at all, and thank you for your support. I'd love to know your thoughts on this recipe if you try it out.
you are the goat. haha took me over an hour to debone the chicken first time. luckily my butcher is happy to do this for me. deboning was tough, but I'm sure with practice, it would become a lot quicker.
thanks for the delicious flavours and cooking methods.
you are so underrated, let us know what we can do to help boost the channel further ;)
I have not yet watched the video because you just uploaded it but I want to say that I'm sure this is going to be a delicious chicken. Thank you for all the recipes.
Thanks Esther 🥰
I wish I could upvote this video twice. This is a genius way to fix chicken or any meat. When you placed it directly on the flat bread to let the bread absorb the flavor you sold me as a subscriber.
Excellent channel.concise, no dumbing down & good presentation & filming.
Thanks Matt!
Obi you’re amazing. Your videos are calming.
Thanks Fouad!
Literally the best cooking channel on YT.
Great recipe. You are a wonderful, well organized teacher. Thank you!
I was already very fond of your channel. Now, you've recommended my go-to chef for techniques, Pepin. I have a crush. Keep it up!
THE BEST MARINADE. Simply perfect💯
Every one should try this dish it’s very flavorful ams juicy😋
Absolutely!
You are my new favorite cooking channel. What a good personality
I would love to hear more about uses for za'tar, sumac, tahini and yogurt to build my understanding of them in your cuisine.
Thank you Obi...This is very rich in flavor, love the idea of putting in flatbread that is soaked will all the juices.... I would be buy the deboned chicken from the supermarket. 😊
I wish I could get deboned chickens from the supermarket, it would save a load of hassle. Glad you liked the video Hussam!
Positively fantastic videos and recipes Obi! Please keep up the great work.
Glad you enjoyed it! Hope you try it out sometime
I love it you are not afraid of garlic!
Thank you, thank you and thank you one million of times, I do love your recipes and your directions! You awesomely an amazing teacher!
"Grab both thighs in your hands" "If the breast is particularly large" Obi, Middle Eats 2021
☺️
😅what are you doing, step-chicken
@@adil0028 everyone asks WHAT are you doing step-chicken, yet nobody asks HOW are you doing step-chicken :(
bro, you literally make all my childhood recipes
Keep up the great work, awesome channel and beautiful food!
Thank you!
I just made your Muhmmara recipe on Saturday for my birthday. It was really delicious!
Ahhhhh 🤤 mouth was absolutely watering over those slow shots at the end ! Always wanted to try this but seemed kinda intimidating, you make it seems so doable though :)
This 🐥 looks so delicious! Thank you guys!
Absolutely! Thinking of making it again in a few days
Oh wow, I MUST make this. I made your shawerma last weekend and that chilli sauce is divine, too!
I hadn't made the sauce in a while so I forgot how good it is. Hope you like this as much as the shawarma!
@@MiddleEats I do love a grilled chicken!
I really wanna try that...looks fun and delicious
My Friend! I can't wait to give this a try!
Wow, I used your deboning technique and I don't think I'm ever buying chicken in individual parts again. I never realized it was this easy or fast!
I think I’ll just get my butcher to do the deboning😂
Exactly what I thought. it probably would take me more than half an hour for one chicken, the butcher does it for free and I get the carcasse, too.
Haha yeah, I thought it was important to show, but if your butcher can do it then definitely take the shortcut!
@@MiddleEats I agree that it is important to show. One just has to remember that you already had some practice and that there is a chance that we mortals will produce something that looks more like a rag rug :-).At least that's what happened when I deboned a duck, and I even removed only the spine and ribs, leaving the leg and wing bones.
@@natviolen4021 whole chickens are cheap because there is no work in them (among other reasons up the supply chain), if they need to be deboned it would add to the price either through the loss of weight raising the price by kg\lbs or some kind of flat charge for the labour, that said most butchers will either do it for you because you're a good customer or realise that it's easier to just do it than it is to explain why your chicken has now increased in price.
@@lukepaping In my part of the world it's called customer service.
Sir, you are amazing. Thank you very much for sharing your wonderful recipe. It will be my favourite from now on. Looking forward to seeing more great ideas / recipes from you.
No problem! Glad you enjoyed it!
Omg that looks sooo good. I wish I could find whole small chickens where I am
nice job again. The flattening gadget is an awesome tool. great recipe. thanks.
The basket? Did I miss a gadget?
Thanks Ron! Yeah the basket is amazing, it saves a lot of hassle when flipping the chicken!
@@MiddleEats it's a must for grilling fish as well. Without one it breaks and sticks.
Dear Middle eats, are there any cookbooks you would recommend? I really like your videos and have loved trying a few of them! With kinds regards, Beau
For middle eastern food, check out Joudie Kalla, Claudia Rhoden, and the book "The Turkish cookbook"
@@MiddleEats I think your fans are already expecting your first book! 🧑🍳 📚
I really like your videos Obi - makes delicious ME food so accessable to the home cook. Keep up the good work!
That looks delicious. In addition, the pomegranate marinade looks amazing.
By the way, I was wondering if you’d had a recipe for imam bayildi that you'd be willing to do a video on.
I'll support you. Practically anything from Ottoman cuisine is delicious.
I haven't worked on an Imam Bayildi recipe yet, but hopefully I'll get some time for it soon!
@@MiddleEats That's understandable. Actually, while I'm thinking about it, could I make another suggestion? I would love to see a dukkah recipe also, and something that describes it's uses.
I feel like I should apologize for asking so much.
Thanks so much, this is so detailed. I hope I got courage to try it and do it I want to try deboning a chicken once.
IWILL TRY IT SOON .
Obi, you always impress us with your delicious recipes!
I don't see myself deboning, but I will defiantly try your marinate tips & tricks.
Man I absolutely love your channel. Can you put a link for the grill you're using in the oven? I have a similar one but I can't remove the handle which is impossible to use in the oven. Thanks!
Great video, glad I found your channel
I watch all of your videos carefully and completely. I will definitely try this recipe. Thanks a lot for the detailed explanations. Much love from Kerala, India. Waiting for more recipes 🥰
Thanks, send me some photos bwhen you try it
@@MiddleEats of course 👍🏾🥰
Ive been looking for this recipe for so long. How do you make the red sauce though?
He has a recipe for "spicy chilli sauce"
I believe its this one.
ua-cam.com/video/ifOlf3COK4s/v-deo.html
I've added the link to the pinned comment!
@@thephattones Thank you
@@MiddleEats Ive looked at the video but I wont be able to make it. In my country its impossible to get those peppers fresh.
Excellent de-boning tutorial! I was wasting a bit of time with my method
I feel i attended food lesson thank u sir❤❤❤🎉
My favourite dish of all time......djaj alfaham
middle east grilled chicken is on a whole other level
I cooked the oregano version, tasted amazing.
my all time favourite way to eat chicken I always have to go out to eat it, Ill try making this recipe instead!
pineapple has a similar meat tenderizing effect. i like to make a sweet and spicy marinade for my chickens
Yes Pineapple and mangoes are rich in proteases
It does indeed, but pineapple is a lot stronger. 1 hour is sufficient for that
@@MiddleEats true, it us a lot stronger. It will completely destroy a steak. It's good if you don't want to wait over night lol
Woe betide the butcher that deprives me of the Pearson's nose! My favourite Lebanese style chicken. Thanks for the tutorial Obi, will definately chuck this one on the braai, and the marinade will be frozen along with the carcass for an absolutely banging stock for a follow-up dish!
Good hint on freezing the carcass. I'd be cautious about freezing the marinade though unless the chicken is kept in the fridge the whole time.
I used this marinade on chicken legs (too lazy to debone lol) and cooked them in my airfryer (400 for about idk 15-25 min can’t remember) it was FANTASTIC! Def will be repeating this. I wi try the pomegranate molasses marinade next time.
Yeah! Looks/sounds delicious. Well done!
There are always things to improve or things people want to do differently because of thier own taste. But simply because I never prepared chicken in this specific way I will do a "copy exact".
And just because you referenced Jacques Pépin's video about de-boning a chicken, you got a new sub :) I did Ballottines his way before...
Keep going...
Awesome Thankyou !!
No problem!
Looks amazing!!!
Nicely done!
looks amazing
thanks obi
No problem!
I haven't heard of grilling a boneless chicken but I do know about marinating chicken pieces in an pureed onion sauce - it's magical as a tenderizer and flavour enhancer. I assume this is an Egyptian recipe?
Wow awesome video thank you. When it’s done did you cut into bite size pieces or does it put apart easily?
It looks delicious, I have to try it!
Absolutely delicious . Tried it many time in restaurants.but I'll give it a try myself . Of course will let the butcher do hard frist part .
Hahaha good point. The butcher will save you all the hard work!
Great stuff man ❤️
Can i've the grilling basket link please?
What size grill basket do you use?
Amazing!
Hi Obi
Can you please do a video on lebanese charcoal chicken recipie. I cant find the authentic one anywhere.
Thanks
Great video!
The marinade is similar to the El Pollo Loco marinade. Keep all your ingredients but omit the onion, add a cup of pineapple juice and serrano peppers and you will have the best marinade for chicken. Overnight marinade is a must for this.
Alright you earned a subscriber and a bell icon set to ALL
Hey Obi, can you please make a recipe for Egyptian Koshari? It looks like a very good vegan recipe but i wanna see how you make it before i try it. Cheers from Italy!
He has already made a video about koshari, check the channel and you'll find it.
@@wafaashawky9970 yeah thx i found it
Hey Leonardo, already done. Check out the past videos.
Hey Bro! amazing video. Since I left Dubai I miss lamb kebab, the cube shaped ones. can u share a recepi for that please and if u can , can u please let me know what cut of meat is used for those skewere. Thankyou much 😍
Naghmieh Batmanglij's Food of Life has a wonderful chicken marinade that has become my go-to. For 1 whole chicken, add about 2 tbsp sumac, 2 tbsp capers, 1/4c pitted and chopped dates, 3 Tbsp pomegranate molasses, 1 squeezed lime. When cooked over a charcoal barbecue it gets a deep red color reminiscent of a slow hickory smoke, and it's sweet, salty, tangy, and incredibly satisfying.
This is a dish we would eat the hell out of in America! Excellent video!
Will try this... how about using preserved/salted lemons (Moroccan style) blended in the marinade? Extra fermented umami!
Oh that's a good one! I'd have to try that!
How to make the onion mixed veggies on the side?
Slice a red onion. Add 1/2 tsp of salt to it and massage in. Let it sit for half an hour then rinse lightly. Add 1/2 tsp sumac and some chopped parsley and mix well
@@MiddleEats Thank you very big and for the vid. I will definitely try it.
Hi,m jus loving your recipes,but looking for perfect khubuz recipe..tried many recipes but didn't get that same taste of gulf countries 😒
What blender are you using to blend the marinade? We've been looking for a large enough food processor that can also double as a stick blender and it looks like yours is
I watch your videos and would like to make some of these dishes. Are the recipes available somewhere?
They're in the description box of the videos
Where to buy those grills?
What would be the US equivalent of the “chilli powder” called for in the oregano marinade? Cayenne (spicy)? Sweet paprika (mild)?
AMAZING
Thanks
Mashallah
"I gave my love a cherry'
it had no stone'
I gave my love a chicken'
it had no bones"
Nice!
Try Gajar Ka Halwa or Spinach Fatayer
damn it obi...you always make me soooo hungry at the end of each video 😂😂😂....looks soo delcious
Haha well let's just say I was due to have dinner after that video and instead I ate the whole chicken.
do these smaller chickens feed 1 or 2 people?
1-2 people per chicken. If I'm hungry 1 chicken is a good size, otherwise I can share it
Controversial i know but after funding this channel 1 week ago I'm now having an middle Eastern themed Christmas meal.
can you please do a beyti kebab next!
This guy knows good chicken, i can see it! Never trust a skinny chef!
🎯 Key Takeaways for quick navigation:
- Introduction to the recipe and its key takeaways
- The chicken undergoes a process called masahab where it is deboned before marinating
- The result is juicy, flavorful, and tender grilled chicken
- The deboning process is essential for even cooking and flavor absorption
- The lack of bones allows for a quicker cook time and even cooking
- The marinade tenderizes the meat and increases surface area for flavor absorption
- The marinade contains onions, which break down protein and tenderize the meat
- The oven grilling technique produces the best results for this recipe
- Boneless chicken breast or thighs can be substituted, but skin is recommended
- The deboning process is completed by removing excess skin and trimming the chicken tenders
- The breast can be butterflied or cut to allow for better marinade penetration
- The carcass and leg bones can be used for chicken stock, minimizing waste
- The first marinade is made with onions, garlic, lemon juice, oregano, black pepper, chili powder, salt, and white vinegar
- The marinade is blended until the onions are broken down, ensuring even flavor distribution
- The chicken is marinated for at least an hour, but three to twelve hours is recommended for optimal flavor penetration
- The second marinade is made with onions, garlic, lemon juice, salt, black pepper, chili flakes, and pomegranate molasses
- The marinade is blended until smooth and the chicken is marinated for the same amount of time as the first marinade
- The pomegranate molasses adds a unique sweetness and depth of flavor to the chicken
- A grilling basket or wire rack is used to prevent the chicken from falling apart during cooking
- The chicken is grilled in the oven or on a grill, with the skin side up for the final six minutes
- A thermometer is used to ensure the chicken reaches a safe internal temperature of 165°F (74°C)
- The grilled chicken is served with a red onion and parsley salad, garlic and chili sauces, and flatbread
- The pomegranate marinade chicken develops a caramelized skin that adds sweetness and texture
- The chicken is juicy, flavorful, and tender, with the marinade enhancing the natural flavors of the meat
Made with HARPA AI
Just found this channel recently and love the videos, keep up the good work! I was wondering if you would be interested in covering chicken or lamb mandi from Yemen as it is one of my favourite Arab dishes. Much love
Thank you! Absolutely, I'd love to! I've just been a little busy to do in depth recipe development recently.
7:55 how should you add the wings as a chefs treat if you let the wings being attached to the chicken
Why did you not debone them in the first place
French fries is highly recomended with such amazing recipe.
Good job
Tahina and Salata baladi aswell
That's exactly what I was missing! Good shout!
Never heard anyone refer to this as Musahab, that's usually what we call pulled chicken.