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Dirty Garlic Chicken Fillets | Quick Air Fryer Recipe
Dirty Garlic Air Fryer Chicken Fillets
Juicy chicken, loaded with garlicky flavour and basted in Dirty Garlic butter until golden, rich and ridiculously good.
Garlic butter chicken. Moreish style.
If garlic butter chicken sounds good, this takes it somewhere better.
Chicken fillets are generously coated in Dirty Garlic Seasoning, left to soak up the flavour, then air fried while being repeatedly basted with seasoned butter. The result is juicy chicken with a golden, garlicky crust and plenty of buttery flavour.
Serve it with cheesy pasta and a simple salad, slice it into wraps, or just eat it straight from the chopping board. We won't judge.
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Flavour Profile
Juicy chicken with loads of savoury garlic flavour, rich buttery edges and a golden, herby seasoned crust.
Garlic:
Buttery:
Savoury:
Rich:
Herby:
Recipe Info
Ingedients:
1.5 to 2kg pork shoulder
4 tbsp Moreish Sticky Smoke Seasoning
250ml apple juice
300ml runny honey
Prep time: 15 minutes
Cook time: 6 to 8 hours
Serves: 6 to 8
Difficulty: Easy
To serve:
Soft brioche buns, wraps or pittas
Chunky coleslaw
BBQ sauce
Pickles (optional)
Top Tip:
Don't waste money on premium apple juice or expensive honey. The budget versions work just as well. The real flavour comes from the Sticky Smoke seasoning and the rich cooking juices, while the honey simply helps create that irresistible sticky BBQ glaze.
Made with Sticky Smoke
Everything in this recipe starts with Sticky Smoke. Sweet, smoky and packed with bold BBQ flavour, it's what gives this pulled pork its rich bark and irresistible glaze. If you're making this recipe, don't skip the seasoning.
Watch it Come Together
From seasoned pork shoulder to dark, sticky, fall-apart BBQ goodness. Watch the quick version, then follow the full recipe below.
1. Prepare the pork
Preheat your oven to 140°C.
Remove the skin from the pork shoulder and trim away any thick pieces of excess fat.
Coat the pork generously with Sticky Smoke Seasoning, making sure every side is covered.
Top Tip: Don't skimp on the seasoning. A thick, even coating creates a richer bark and packs more flavour into every bite.
2. Slow cook
Place the pork onto a large sheet of foil.
Pour in the apple juice before wrapping the pork tightly in three layers of foil to keep all the moisture locked in.
Place onto a baking tray and cook for 4 to 6 hours, depending on the size of the joint.
The pork is ready when it slides apart with very little effort.
3. Make the Sticky Smoke glaze
Once the pork has finished its slow cook, carefully open the foil and pour the cooking juices into a jug or bowl.
Mix together: runny honey, 2 tbsp Moreish Sticky Smoke seasoning & 150ml of the reserved cooking juices
Give everything a good stir until combined.
The cooking juices are packed with pork flavour and Sticky Smoke seasoning, giving you a richer, more savoury glaze without needing loads of honey.
4. Build the bark
Place the pork back onto the baking tray and leave it uncovered.
Brush over a generous layer of the Sticky Smoke glaze.
Increase the oven temperature to 180°C and cook for 1 to 2 hours, brushing over another layer of glaze every 20 to 30 minutes.
Each layer caramelises into a dark, sticky BBQ crust that's packed with flavour.
5. Pull and serve
Once the pork has developed a deep, sticky bark and pulls apart effortlessly, shred it using two forks.
Pour over any remaining glaze and a splash of the reserved cooking juices, then toss everything together until every strand is coated.
Serve in toasted brioche buns, warm pittas or wraps with chunky coleslaw, pickles and your favourite BBQ sauce. Now grab a bun and ruin bland food forever.
Top Tip: Let the pork rest for 10 to 15 minutes before shredding. It gives the juices time to settle, keeping the meat tender and juicy.
Don't Waste a Bite
This pulled pork tastes just as good the next day. If you've got leftovers, try one of these:
Loaded fries with melted cheese, BBQ sauce and jalapeños.
Toasted sandwiches with mature cheddar and caramelised onions.
Loaded nachos with cheese, sour cream and fresh salsa.
Quesadillas with mozzarella and a drizzle of BBQ sauce.
Mac & cheese topped with crispy pulled pork.
Store any leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Top Tip:
For crispy, caramelised edges, spread the pulled pork onto a baking tray and place it under a hot grill for 3 to 5 minutes before serving. You get the best of both worlds: juicy pulled pork with irresistible crispy bits.
Kit For Going Low & Slow
Good low & slow cooking doesn't need loads of fancy kit, but the right tools make life a lot easier. We've pulled together the BBQ and smoking gear we rate for cooking low, slow and seriously tasty.
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Frequently asked questions
Can I make this BBQ pulled pork in a slow cooker?
Yes. Season the pork as normal, place it in your slow cooker with the apple juice and cook on Low for 8 to 10 hours or High for 5 to 6 hours until it pulls apart easily. Finish it in the oven with the Sticky Smoke glaze to build that rich, sticky BBQ bark.
Can I prepare the pulled pork the day before?
Absolutely. In fact, the flavour is even better the next day. Cook and pull the pork, then store it in an airtight container in the fridge. Reheat gently before serving, adding a splash of the reserved cooking juices or BBQ sauce if needed.
How do I know when the pork is cooked?
The pork is ready when it pulls apart effortlessly with two forks. If it still feels firm or difficult to shred, it needs more time in the oven. Low and slow is the key to tender pulled pork.
Can I freeze leftover pulled pork?
Yes. Once cooled, store the pulled pork in airtight containers or freezer bags for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving.
What can I serve with BBQ pulled pork?
This pulled pork is perfect in toasted brioche buns, wraps or warm pittas. It also works brilliantly on loaded fries, nachos, baked potatoes or alongside chunky coleslaw, corn on the cob and crispy chips.
Can I make this recipe without honey?
Yes. Honey gives the glaze its sweet, sticky finish, but you can swap it for maple syrup if you prefer. The glaze will taste slightly different but will still caramelise beautifully.
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