Pulled Chicken
Easy BBQ Pulled Chicken
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This recipe is an easy go-to for feeding just a few people or a large group. It's delicious, versatile, and works on any smoker, grill, or even in the oven. Once you try pulled chicken done this way — smoked, then braised in BBQ sauce and chicken stock until it pulls apart effortlessly — you'll wonder why you ever bothered with anything else.
🍗 What You'll Need
- 5 lbs boneless skinless chicken thighs
- Heath Riles Garlic Jalapeño seasoning (light coat)
- Killer Hogs The BBQ Rub (medium coat)
- 2 cups chicken broth
- ¾ cup Killer Hogs The BBQ Sauce
How to Make It
- Set up your smoker to run at 275–300°F. Any smoker, grill, or oven works for this recipe.
- Trim the chicken thighs, removing any heavy fat.
- Season with a light coat of Heath Riles Garlic Jalapeño, then a medium coat of Killer Hogs The BBQ Rub. Let them sit for about 15 minutes to let the seasoning set.
- Place the thighs on the smoker and cook for approximately 1 hour, or until the internal temp reaches 175–180°F.
- Remove the thighs from the smoker and place into a foil pan.
- Add 2 cups of chicken broth and ¾ cup of BBQ sauce to the pan. Mix briefly to combine.
- Cover the pan tightly with foil and place back on the smoker.
- Cook until the internal temp reaches 200°F and the chicken is probe tender and pulls apart easily.
- Remove from the smoker, uncover, and pull the chicken using two forks or bear claws. Toss in the pan juices to coat.
- Serve on sandwiches, sliders, tacos, or over rice.
Ways to Serve It
- Boneless skinless thighs are the move for pulled chicken — they have way more fat and flavor than breast meat and pull apart beautifully at 200°F.
- Don't skip the foil pan braising step — the combination of chicken stock and BBQ sauce creates an incredible braising liquid that keeps everything juicy and adds serious flavor.
- 200°F internal temp is the target — at this point the collagen has broken down and the chicken pulls effortlessly. Don't rush it.
- Toss the pulled chicken in the pan juices before serving — don't drain them off, that's where all the flavor is.
- This works just as well in the oven at 300°F if you don't have a smoker available.
- Make a double batch — this freezes perfectly and reheats great all week long.
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