Easy pulled chicken with a sticky BBQ sauce to coat. Using skin on chicken thighs on the BBQ ensures meat is moist and succulent when pulled.
Cook the chicken on the BBQ for 25-30 minutes, or until cooked through, turning regularly. Remove and allow to cool slightly.
Heat the BBQ Glaze sauce in a saucepan with the water for 3-4 minutes.
Meanwhile pull the chicken meat apart with two forks and discard the bones and excess skin.
Place the pulled chicken meat into a bowl and pour over the BBQ Glaze sauce, stir to combine and serve in brioche rolls with crunchy coleslaw.