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!

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Course: Dinner

Cuisine: American, Mexican

Keyword: Pulled Chicken

Prep Time: 20

Cook Time: 3

Total Time: 3 20

Servings:

Calories: 158kcal

Author: imma

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.

Nutrition