
Smoky shredded chicken smothered in BBQ sauce
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Servings
6
4 cups pulled chicken
Difficulty
Easy
Cost
Budget
$
Smoky shredded chicken smothered in BBQ sauce
Chicken thighs smoked until tender and shredded, then tossed in tangy BBQ sauce. Pile it on buns for the easiest and most flavorful pulled chicken sandwiches.
10m
Prep Time
120m
Cook Time
130m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Pulled chicken is faster than pulled pork but equally satisfying when done right. Smoking bone-in thighs keeps the meat moist while building layers of smoky flavor before the sauce goes on.
Test Kitchen Pick
Thermometer
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Shop thermometer options for this recipeSeason chicken thighs all over with BBQ dry rub, pressing it into the meat.
Set smoker to 275°F with hickory or cherry wood. Place thighs skin-side up.
Smoke for 1.5-2 hours until internal temp reaches 190°F and meat is very tender.
Remove skin, then shred the meat with two forks. Toss with BBQ sauce and apple cider vinegar.
Pile onto brioche buns and top with creamy coleslaw.
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
More meat per piece, same cook time
Great for a party-style presentation
Smoke to 190°F, not just 165°F—the higher temp renders more collagen for shredable, juicy meat.
Add the BBQ sauce after shredding so each strand is evenly coated.
Refrigerate pulled chicken for up to 4 days. Freezes for 3 months.
Reheat in a covered pot over medium-low heat with a splash of broth.
Per serving (120mg) · 6 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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