For a fresh take on barbecued pulled pork we decided to reinvent it from the bottom up. And we started by ditching the pork.
As delicious as pork is, we wanted something that didn’t take hours upon hours on the grill. Instead, we went with chicken thighs. Nearly as lean as chicken breasts, thighs stay moist and are difficult to overcook. They also happen to be delicious when doused with a one-two punch of lemon-pepper sauce.
We start by marinating the thighs in a blend of lemon juice and zest, salt, pepper and olive oil. Do it for at least two hours, but you also can toss it together the night before. After that, you just pop the thighs on the grill for about 10 minutes, then shred them with forks.
A second dose of lemon pepper comes in the sauce you toss the shredded chicken with, a tangy blend of lemon juice and zest, mayonnaise and buttermilk.
The result isn’t just delicious, it also is wonderfully versatile. Pile it onto bulky rolls, or heap it onto a mess of baby greens.