Pulled chicken barbecue is a classic summertime favorite that’s perfect for feeding a crowd. Tender, juicy chicken is slowly smoked or roasted until fall-apart tender and then shredded or “pulled” into bite-size pieces and tossed in a sweet and tangy homemade barbecue sauce. Served on soft buns with traditional sides like coleslaw and potato salad, pulled chicken bbq sandwiches are simply irresistible.
Making pulled chicken at home is easier than you think. With just a few simple steps, you can have restaurant-quality pulled chicken bbq ready in just a few hours. We’ll walk through everything you need to know to make perfectly juicy and flavorful pulled chicken in your own kitchen.
Ingredients for Pulled Chicken BBQ
Pulled chicken starts with a few basic ingredients:
- Chicken: Boneless, skinless chicken breasts or thighs work best. Breasts stay juicier, while thighs have more fat and flavor.
- BBQ Rub: A homemade or store-bought rub adds lots of flavor. Use spices like chili powder, cumin, brown sugar, garlic powder, onion powder, paprika, salt, and pepper.
- BBQ Sauce: Choose your favorite sauce like sweet and tangy, spicy, or vinegar-based. Or make your own.
- Smoking Wood Chips: For extra flavor, use wood chips like hickory, mesquite, applewood, or cherry. Soak before using.
- Sandwich Buns: Soft brioche, potato, or slider buns work well. Serve pulled chicken on rolls.
- Side Dishes: Try traditional sides like coleslaw, baked beans, mac and cheese or potato salad.
Equipment for Smoked Pulled Chicken
You don’t need fancy equipment to make tender smoked pulled chicken at home. Here’s what you’ll need:
- Smoker or Grill: A charcoal or gas grill with a lid can be used to smoke chicken indirectly. Or use an electric smoker if you have one.
- Instant Read Thermometer: This helps monitor internal temperature of the chicken without opening the grill.
- Aluminum Foil Pans: Use disposable foil pans to hold the chicken and catch drippings.
- Oven Mitts and Tools: Protect your hands from the heat with good mitts and grilling tools.
- ** Meat Shredders: **Use two forks or meat claws to easily shred the cooked chicken.
How to Make Pulled Chicken BBQ Step-By-Step
Follow these simple steps for juicy, flavorful pulled chicken barbecue every time:
1. Prepare the Chicken
- Start with 2-3 lbs of boneless, skinless chicken thighs or breasts. Rinse and pat the chicken dry with paper towels.
- Trim off any excess fat or membranes. Cut larger breasts in half crosswise for more even cooking.
2. Make a Dry Rub
- In a small bowl, mix together a dry rub. Use 1-2 tablespoons each of spices like brown sugar, chili powder, paprika, garlic powder, salt, and pepper.
- Generously season all sides of the chicken with the dry rub. Rub it in well so it adheres.
3. Preheat the Smoker or Grill
- For a charcoal grill, light one chimney full of coals. When ready, pour them out and spread into an even layer on just one side of the grill.
- For a gas grill, turn all burners to medium-high. Leave one side off to create indirect heat.
- For an electric smoker, plug it in and preheat to 225-250°F. Add soaked wood chips if desired.
4. Smoke the Chicken
- Place the chicken in a foil pan and set it on the cool side of the grill/smoker, away from any direct heat.
- Close the lid and smoke for 2-3 hours until chicken reaches 165°F internally. Check temp periodically with an instant read thermometer.
- Add more soaked wood chips or a few extra coals if needed to maintain even heat.
5. Make the Barbecue Sauce
- While the chicken smokes, prepare your favorite bbq sauce. Sweet tomato-based sauces work well.
- For homemade, combine ketchup, brown sugar, cider vinegar, Worcestershire, mustard, garlic, and spices. Simmer until thickened.
6. Shred the Chicken
- When done smoking, carefully remove the foil pan from the heat. Use forks or meat claws to shred and pull the chicken apart into long thin strands.
- Discard any bones or unappetizing pieces. Keep shredded chicken moist by tossing in a little reserved juice from the pan.
7. Toss the Pulled Chicken in Sauce
- In a large bowl, mix the pulled chicken with 1-2 cups of prepared barbecue sauce. Toss well until all the strands are fully coated.
- Taste and add more sauce if needed. Season with salt and pepper.
8. Serve the Pulled Chicken
- Pile the saucy pulled chicken barbecue generously on soft buns. Top with extra sauce and traditional sides like coleslaw and baked beans.
- Leftovers keep well refrigerated for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Tips for Juicy, Flavorful Pulled Chicken
Here are some helpful tips for getting perfect pulled chicken every time:
- Use bone-in chicken thighs for extra moisture and flavor. Remove bones after smoking.
- Let rub penetrate chicken for at least 1-2 hours in the fridge before smoking.
- Maintain a steady low temperature (225-250°F) in your smoker or grill for best results.
- Check for doneness by temperature (165°F), not just time. Use an instant read thermometer.
- Keep the chicken moist when shredding by mixing in pan juices or barbecue sauce.
- Toss the pulled chicken with sauce while still warm so it absorbs maximum flavor.
- Use indirect heat and avoid direct flare ups. This helps prevent dry, overcooked chicken.
- Let chicken rest for 10-15 minutes after smoking before pulling for juicier meat.
With the right techniques and a little patience, you can make professional quality smoked pulled chicken barbecue right at home. Get ready for your new go-to for effortless summer entertaining!
Frequently Asked Questions About Pulled Chicken BBQ
What type of chicken is best for pulled chicken barbecue?
Boneless, skinless chicken thighs are the ideal choice. They stay moist and tender during the long, slow smoking process. Boneless chicken breasts also work but can dry out more easily. Leave the skin and bones on while smoking then remove before pulling for added moisture and flavor.
How long does it take to smoke chicken for pulled chicken?
Plan on 2-3 hours of smoking time for boneless chicken at a temperature between 225-250°F. Chicken is done when it reaches an internal temperature of 165°F. Check with an instant read thermometer inserted into the thickest part of the breasts and thighs.
Can you use an oven instead of a smoker?
Absolutely! Roast the chicken rubbed in spices in a 300°F oven until fork tender and cooked through, about 2-3 hours. Skip the wood chips for oven roasting. You won’t get quite the same smoky flavor but the pulled chicken will still be delicious.
How much barbecue sauce do you add to pulled chicken?
Start with 1-2 cups of barbecue sauce for 2-3 pounds of shredded chicken. Toss the hot pulled chicken in the sauce then taste and add more if needed. You want the chicken fully coated but not dripping in sauce.
How do you keep pulled chicken moist?
Mixing in some of the cooking juices from the foil pan helps keep pulled chicken moist. Adding barbecue sauce while the chicken is still warm also allows it to absorb moisture. Refrigerate pulled chicken in the sauce to prevent drying out.
Can you freeze pulled chicken barbecue?
Yes, portion smoked pulled chicken into freezer bags or containers leaving just a little room for expansion. Reheat frozen pulled chicken in the microwave, stirring occasionally, until hot and saucy. Add extra barbecue sauce or cooking juices if needed.
What sides go well with pulled chicken sandwiches?
Some classic sides for pulled chicken barbecue sandwiches include coleslaw, potato salad, baked beans, macaroni and cheese, corn on the cob, cornbread, and fresh watermelon slices.
How long does leftover pulled chicken last in the fridge?
Store pulled chicken barbecue covered in the refrigerator for 3-4 days. Reheat thoroughly until hot, about 5 minutes in the microwave. Discard any chicken that smells or looks off after refrigeration.
With these frequently asked questions answered, you have all the information needed to make your own mouthwatering pulled chicken barbecue! Fire up the smoker, grill or oven and get ready for your new favorite summer meal.
Conclusion
When you’re craving classic American barbecue flavor, pulled chicken is one of the easiest and most crowd-pleasing options. With a minimal time investment, you can have pounds of juicy, smoky shredded chicken ready for sandwiches in just a few simple steps: season with a spicy rub, slowly smoke or roast to perfection, shred into portions, then toss in your favorite homemade or store-bought barbecue sauce.
Served piled high on buns with traditional sides like creamy coleslaw, sweet and tangy pulled chicken barbecue is the perfect meal for laidback weekends or backyard cookouts. We hope these tips help you achieve tender pulled chicken with maximum flavor and moisture every time. Experiment with different woodsmoke aromas, spice rubs, and barbecue sauce flavors to make this summer classic your own. Get ready to enjoy the compliments when you serve up the ultimate pulled chicken sandwiches!