Get ready to transform your ordinary dinner into a mouthwatering flavor adventure that will have everyone begging for your secret recipe! This Smoked Barbecue Pulled Chicken isn't just a meal—it's a culinary experience that combines tender, juicy chicken with a perfect blend of smoky spices and tangy barbecue sauce. Whether you're hosting a backyard cookout or craving a restaurant-quality sandwich at home, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds chicken thighs
- 1 cup barbecue sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 6 hamburger buns
Instructions
- Prepare the chicken by patting the thighs dry with paper towels to ensure proper seasoning adherence.
- In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and pepper to create a dry rub seasoning.
- Generously coat each chicken thigh with the spice mixture, ensuring even coverage on all sides.
- Preheat your smoker or grill to 225°F (107°C), using indirect heat and wood chips for smoking.
- Place the seasoned chicken thighs on the smoker rack, skin-side up, and close the lid.
- Smoke the chicken for approximately
- 5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the smoker and let it rest for 10-15 minutes to retain moisture.
- Using two forks, shred the chicken meat, discarding any bones or excess fat.
- Mix the shredded chicken with barbecue sauce, ensuring each piece is well-coated.
- Toast the hamburger buns lightly for added texture and warmth.
- Serve the pulled chicken on the toasted buns, adding extra barbecue sauce if desired.
Tips
- Choose the right chicken: Chicken thighs are ideal for pulled chicken due to their higher fat content, which keeps the meat moist and tender during smoking.
- Temperature is key: Maintain a consistent smoker temperature of 225°F and use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- Wood chip selection: For the best smoky flavor, use hickory or applewood chips that complement the barbecue sauce's sweetness.
- Resting matters: Always let the chicken rest after smoking to allow the juices to redistribute, ensuring maximum tenderness.
- Sauce application: Add barbecue sauce gradually and taste as you go to control the flavor intensity.
- Make ahead friendly: This recipe can be prepared in advance and reheated, making it perfect for meal prep or large gatherings.
Nutrition Facts
Calories: 366kcal
Carbohydrates: 19g
Protein: 20g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 53mg
