Smoked Pulled Chicken Recipe
Smoked Pulled Chicken – What could be better than lusciously juicy chicken meat elevated with carefully selected spices? Enhancing it with a distinct smoky flavor! This recipe takes ordinary chicken to a whole new level of deliciousness! 🤩
Smoked pulled chicken is a prime example of why I love my smoker so much! With one whole chicken and a homemade spice rub, you’ve got a meal to die for. Sure, it takes a few hours to smoke, but besides the wait time, the effort you need to invest is minimal.🙌
And besides being easy and delicious, this pulled chicken can feed a crowd, perfect for a weekend party or family gathering. It’s also incredibly versatile, with dozens of ways to serve it up. Speaking of which…
Best Uses for Smoked Pulled Chicken
I always love chicken’s flavor as-is, fresh out of the smoker, alongside a few classic sides. But! There are so many other delectable ways to use smoked pulled chicken – let’s just hope you have some leftovers. 😜
Slathered with BBQ sauce, this pulled chicken tastes amazing in sandwiches and sliders. And if you leave it unsauced, there are even more options. It’s great for loads of Mexican dishes, including smoked pulled chicken tacos and enchiladas.
Recipe Ingredients
- One Whole Chicken – Aim for a 4-5 pounder for this recipe. And if you’re feeding a crowd, feel free to smoke two chickens! If you prefer chicken thighs, that works too.
- Spices – Onion and garlic powder, a touch of cayenne, thyme, oregano, sage, mustard powder, paprika, celery seeds, salt, and pepper make an incredible rub.
How to Make Smoked Pulled Chicken
Season the Chicken
- Make the Rub – In a bowl, combine the garlic and onion powder, thyme, oregano, sage, black pepper, salt, cayenne pepper, mustard powder, paprika, and celery seeds, and mix well. Set aside. (Photos 1-2)
- Prep Chicken – Rinse and pat dry your chicken with paper towels. (Photo 3)
- Marinate – Then, generously coat the chicken with the spice mix, covering every inch. Let it sit tightly covered in the refrigerator for one to 24 hours, allowing the flavors to penetrate. (Photo 4)
Smoke the Chicken
- Prep Pellet Grill – Let your chicken come to room temperature before smoking. When ready to smoke, preheat your smoker to 225°F (110°C) according to the manufacturer’s instructions. If you’re using a charcoal grill, arrange the charcoal on one side to create a hot and cooler side. If using a pellet grill, double-check the hopper and make sure it has enough pellets.
- Add Chicken – Lightly oil your grill grates, then place the chicken pieces directly on the grates.
- Close your smoker and smoke for 2-3 hours covered, or 30-45 minutes per pound. It’s ready when your chicken’s internal temperature reaches 165°F (73℃) on an instant-read thermometer.
- Rest – Remove the chicken from your smoker and let it rest for 15-20 minutes. This will allow the juices inside the chicken to become evenly distributed.
- Shred – Then, using two forks, shred the chicken into bite-sized pieces.
- Serve the smoked pulled chicken hot as a main dish or use it to make sandwiches, tacos, or salads.
Recipe Variations
- Saucy: Add your favorite BBQ sauce to your pulled smoked chicken recipe if you prefer a saucier texture. Mix in a bowl until evenly coated. 😋
- Citrusy Goodness: Marinate the chicken for a few hours before smoking in lemon juice, olive oil, garlic, thyme, rosemary, and parsley. The bright and vibrant pulled chicken is so good. 🍋
- Spicy: Mix chipotle peppers in adobo sauce with your favorite barbecue sauce, adjusting the amount according to your spice tolerance. Then toss the pulled chicken in the fiery sauce. ❤️🔥
- Chicken Breasts: Most people who prefer chicken thighs complain that the breasts are tasteless and dry. Smoking takes care of both of those problems for a low-fat alternative.
Tips and Tricks
- Do not use a barbecue fork to take your chicken from your smoker. Taking it out with tongs avoids piercing the meat and letting those delicious juices drip into the fire.
- A good meat thermometer, preferably a digital one with a probe, accurately monitors the chicken’s internal temperature.
- Soak your wood chips before smoking to create a slow and even burn and prevent them from catching fire.
Make-Ahead Instructions
Smoked pulled chicken is a great make-ahead meal. Smoke the chicken, shred it, and refrigerate it in an airtight container for up to 3 days before serving. You can also freeze it for 3 months and thaw it in the fridge the night before.
Serving and Storage Instructions
- Serve smoked pulled chicken hot, with or without BBQ sauce.
- Refrigerate leftovers in airtight containers for 3-4 days or freeze them for up to 3 months. To reheat smoked pulled chicken, pop it in the microwave or heat it in a non-stick skillet over medium heat.
FAQs
Mild to medium-flavored woods work well with chicken, complementing the meat without overpowering it. Popular choices include fruitwoods like apple, cherry, or peach, as well as hardwoods like oak or hickory. Experiment with different wood varieties to find the flavor profile you prefer.
Keep an eye on the internal temperature and your cook time. Check the chicken’s internal temperature about half an hour before you think it will be done. After that, check it every 10-15 minutes to be sure you don’t overcook it.
Since we’re trying to infuse maximum flavor and shred it right off the bone, we’re cooking this bird low and slow. That means you may not get super crisp skin from exposure to higher temperatures. This recipe is all about meat, so I usually discard the skin.
What Goes With Smoked Pulled Chicken
Smoked pulled chicken goes best with classic Southern pit BBQ sides. Grilled bread, smoked baked potatoes, and coleslaw. But smoked pulled chicken has a flavor that pairs well with just about any side dish. 😅
More Sensational Chicken Recipes to Try
- Chicken Wing Flats
- Smoked Chicken Thighs
- Pellet Grill Chicken Breast
- Grilled Chicken Caesar Salad
Conclusion
I know you’ll fall head over heels for this smokey, tender, pulled chicken recipe. If you try it, I’d love to see your comments on how it turned out and the creative ways you served it. 😉
Smoked Pulled Chicken
Ingredients
- 1 whole chicken
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1½ teaspoons dried thyme
- 1½ teaspoons dried oregano
- 1½ teaspoons sage
- ½ tablespoon black pepper, freshly ground
- 2 teaspoons kosher salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon mustard powder, dried
- 1 teaspoon paprika
- 1 teaspoon celery seed (optional)
Instructions
- In a bowl, combine garlic and onion powder, thyme, oregano, sage, black pepper, salt, cayenne pepper, mustard powder, paprika, and celery seeds until fully combined. Set aside.
- Rinse and pat dry your chicken with paper towels.
- Generously coat the chicken with the spice mix, making sure every inch is covered. Let it sit tightly covered in the refrigerator for about an hour or up to 24 hours for the flavors to penetrate. Let your chicken come to room temperature before smoking.
- When ready to smoke, preheat your smoker to 225°F (110°C) according to your manufacturer's instructions. If you're using a charcoal grill, arrange the charcoal to one side to create a hot side and a cooler side. If using a pellet grill, double-check the hopper and make sure it has enough pellets.
- Lightly oil your grill grates and then place your chicken directly on the grill grates.
- Close your smoker and smoke for 2-3 hours covered, about 30 to 45 minutes per pound. The internal temperature of your chicken should reach 165°F.
- Remove the chicken from the grill and let it rest for about 15-20 minutes. This will enable the juices inside the chicken to become evenly distributed.
- Then, using two forks, begin shredding the chicken apart into bite-sized pieces.
- You can serve the smoked pulled chicken hot as a main dish or use it to make sandwiches, tacos, or salads.
Notes
- Do not use a barbecue fork to take your chicken out of your smoker. Always use tongs to avoid piercing the meat and letting those delicious juices drip into the fire.
- Invest in a good meat thermometer, preferably a digital one with a probe, to accurately monitor the internal temperature of your chicken.
- Soak your wood chips before smoking to create a slow and even burn, preventing them from catching fire in the smoker.
- Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3 days. Alternatively, you can freeze it in portion-sized containers for up to 3 months. Thaw frozen portions overnight in the refrigerator before reheating.
- If you prefer a saucier texture, mix the shredded chicken with your favorite BBQ sauce in a bowl until evenly coated.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
