Smoked Pulled Chicken Recipe
Our mouth-watering Smoked Pulled Chicken is the perfect way to cook chicken for barbecue sandwiches, enchiladas, or any other chicken recipe!
Ingredients
- 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
- 1-2 tablespoons avocado oil or extra virgin olive oil
Instructions
- Make Dry Rub: Put all of the spices and seasonings in a small bowl and mix to combine.
- Prep: Preheat the smoker to 225 degrees F.
- Season Chicken: Pat the chicken thighs dry with a paper towel. Cover all sides of each chicken thigh with the dry rub mixture.
- Smoke: Place the seasoned chicken 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.
- Rest + Shred: Let the chicken rest for 5-10 minutes. Use 2 forks to shred the chicken.
- Serve: Enjoy right away or add to your favorite recipe - we love making Smoked Pulled Chicken Sandwiches!
Notes
- What temperature do you pull smoked chicken at? Chicken is considered fully cooked at an internal temperature of 165 degrees F. We recommend letting it reach that temp and then let it rest for 5-10 minutes to let the juices redistribute.
- Chicken Thighs: if you prefer bone-in chicken thighs, try our Smoked Chicken Thighs!
- Storage: leftover pulled chicken can be kept in an airtight container in the fridge for 4-5 days or in a freezer safe container in the freezer for up to 3 months. Thaw in the fridge overnight.
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