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A smoked pulled chicken sandwich on a bun with bbq sauce and slaw.

Smoked Pulled Chicken Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Category: Dinner/Entree
  • Method: Smoker
  • Cuisine: American

Description

Our creamy and saucy Smoked Pulled Chicken Sandwiches are full of amazing flavor and perfect for feeding a crowd!


Ingredients

Scale

Smoked Pulled Chicken:

  • 1 tablespoon kosher salt
  • 1 tablespoon dried oregano leaves
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 8 boneless, skinless chicken thighs
  • 12 tablespoons avocado oil (or extra virgin olive oil)

Creamy Coleslaw:

  • 14oz classic coleslaw mix
  • 1/2 cup sweet yellow onion, diced
  • 1/2 cup mayo
  • 2 tablespoons white vinegar (or rice vinegar)
  • 1 tablespoon coconut sugar
  • pinch of kosher salt and ground black pepper

Other Sandwich Ingredients:

  • 12 hamburger buns of your choice
  • BBQ Sauce
  • optional: chopped fresh cilantro

Instructions

  1. Prep Smoker + Chicken: Preheat the smoker to 225 degrees F. Put the chicken thighs on a large plate and pat dry with a paper towel.
  2. Season Chicken: Put 1 tablespoon salt, 1 tablespoon dried oregano, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons paprika, 1/2 teaspoon ground turmeric, 1/2 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon ground coriander, & 1/4 teaspoon ground ginger in a small bowl; mix to combine. Rub this dry rub on the outside of the chicken thighs.
  3. Smoke Chicken: Place the seasoned thighs directly on the smoker grates and let them smoke for 50-65 minutes or until the internal temperature at the thickest part of the meat reaches 165 degrees F (use a meat thermometer). Brush the chicken with some avocado oil or olive oil halfway through the cooking process. Once it is fully cooked, let the chicken rest for 5-10 minutes. Use 2 forks to shred the chicken.
  4. Make Coleslaw: While the chicken is smoking, put all of the Creamy Coleslaw ingredients in a large bowl. Mix to combine and set aside.
  5. Assemble Sandwiches: Put some of the smoked pulled chicken on a bottom bun, add BBQ sauce, a big scoop of creamy coleslaw, and then the top bun. Continue this process with the remaining ingredients.
  6. Serve: Enjoy right away with some optional chopped cilantro!

Notes

  • BBQ Sauce: highly recommend making our homemade bbq sauce, but store-bought sauce works too!
  • Gluten-Free: simply use your favorite gluten-free buns.
  • Storage: keep leftovers in an airtight container in the fridge for 3-4 days. Be sure to keep the pulled chicken separate from the coleslaw to make reheating easier.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 398
  • Sugar: 13.2 g
  • Sodium: 809.4 mg
  • Fat: 14.5 g
  • Carbohydrates: 39.7 g
  • Fiber: 3.3 g
  • Protein: 20.6 g
  • Cholesterol: 97.8 mg