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Smoked pulled chicken is the kind of backyard barbecue hero that delivers on all fronts, including tender meat, bold flavor and a sticky, smoky honey garlic sauce that clings to every bite. This dish starts with a pickle brine for juicy chicken, followed by a slow smoke and a finish in a garlicky, spicy-sweet glaze. It’s perfect for piling onto sandwiches or enjoying with classic sides. Whether you’re cooking for a crowd or meal prepping for the week, this chicken is well worth the smoke.
Smoked pulled chicken is juicy, moist, flavorful, and loaded up with smoky, garlicky sweetness, thanks to a vibrant spice rub and sweet honey garlic sauce.
You might also enjoy Cuban mojo pulled pork, tasty gluten free pulled pork and coleslaw and this tender Mexican shredded beef.
Why You’ll Love It
Bold flavor: A smoky, sweet and garlicky combo that packs a punch.
Tender texture: The low and slow cooking makes every single shred melt-in-the-mouth tender.
A versatile dish: Feeds a crowd and works well in sandwiches, tacos or bowls, or you can serve it as a main dish with your preferred sides.
Make-ahead friendly: Easy to reheat and just as tasty the next day.
Smoked Pulled Chicken Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: A lean protein base that absorbs brine and smokes well.
Pickle juice: Adds tang and helps tenderize the chicken.
Garlic: A whole garlic bulb is roasted to mellow sweetness and used in the sauce.
Chicken broth: Keeps the chicken moist during the final smoke.
Chicken rub: A sweet, smoky and savory blend of brown sugar and spices that creates a flavorful crust on the chicken.
Honey garlic sauce: A mixture of butter, hot sauce and honey, this sauce delivers a spicy, sweet and rich finish.
Cornstarch: Thickens the sauce to coat every shred of meat.
How to Make Smoked Pulled Chicken
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Brine the chicken: Soak in pickle juice, garlic and salt for flavor and tenderness.
Prepare the garlic: Trim, oil and season the bulb for roasting.
Make the rub: Mix all spices together in a small bowl.
Season and smoke: Pat dry, rub the chicken and place it into the smoker with the garlic.
Make the sauce: Mash the smoked garlic and simmer with butter, honey and hot sauce.
Slow cook and shred: Add broth to the Dutch oven with chicken, smoke again, shred and toss in the sauce.
The finishing touches: Spread the pulled chicken on a baking sheet and smoke again to set the flavor.
Substitutions and Variations
Swap chicken thighs for breasts: Thighs are more forgiving and have extra richness.
Another protein: Substitute pork, beef or turkey for the chicken.
Use store-bought garlic sauce: Save time if you’re short on prep.
Try maple syrup instead of honey: Adds a slightly deeper sweetness.
Make it spicier: Use extra chili sauce or add cayenne to the rub.
Serving Suggestions
In a bun: This smoked shredded chicken would be delicious in a bun, perhaps paired with a scoop of coleslaw pasta salad or Texas caviar on the side.
In tortillas: Serve it in corn or flour tortillas, perhaps pairing the wraps with an iceberg wedge salad or watermelon jalapeno salad.
With mashed potatoes: Top some garlic mashed potatoes or red skinned mashed potatoes with pulled chicken, maybe adding brown gravy or BBQ sauce too.
How to Store Smoked Pulled Chicken
Store: Keep leftovers in an airtight container in the fridge and eat within 3 days.
Freeze: Pulled chicken can be frozen for up to 3 months.
Thaw: Thaw overnight in the refrigerator with some of the sauce.
Reheat: Warm it back up gently in a pan on the stove, adding a splash of broth to loosen it up if needed.
Top Tips
Use a meat thermometer: Ensure the chicken reaches a safe internal temperature of 165°F before shredding.
Brine time matters: Don’t skip the pickle juice because it keeps the meat juicy.
Smoke in layers: Adding the chicken back in after shredding deepens the flavor and texture.
Smoked Shredded Chicken FAQs
Yes, but you’ll miss out on the deep smoky flavor. Use a few drops of liquid smoke in the sauce to help replicate it.
If you’re new to brining, you’re probably curious what the point of it is. Well, brining means adding moisture and flavor (especially salt) into whichever meat you’re using. The brining liquid in this Traeger pulled chicken is pickle juice and salt. Other recipes, such as brined turkey breast, use apple cider vinegar instead.
Honey Garlic BBQ Smoked Pulled Chicken Recipe
Smoked Pulled Chicken
Equipment
- Cast Iron Skillet Small
- Saucepan Small
Ingredients
- 3 Pounds chicken breasts, boneless and skinless
- 2 Cups pickle juice
- ¼ Cup salt
- 3 Teaspoons garlic, minced
- 1 Bulb garlic, whole bulb
- 2 Tablespoons olive oil
- 1 Teaspoon sea salt
- 1 Cup chicken broth
Chicken Rub
- 1 Teaspoon brown sugar
- 2 Teaspoons mustard powder
- 2 Teaspoons garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon chili powder
- 1 Teaspoon salt
- 1 Teaspoon black pepper, fresh cracked
Honey Garlic Sauce
- ½ Cup butter, salted
- ½ Cup hot sauce, chili garlic flavored
- ½ Cup honey
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Instructions
- Place chicken in a casserole dish. In a small bowl, combine pickle juice, salt, and minced garlic. Pour over the chicken and brine for 1 hour.
- Preheat the smoker to 225 degrees F.
- Peel away all the loose layers on the garlic. Cut the top ¼” off the bulb to expose the cloves inside. Pour olive oil over the cloves and season with salt. Place onto a small cast iron skillet and set aside until the chicken goes into the smoker.
- Combine all chicken rub seasoning ingredients in a small bowl and mix.
- Remove chicken from the brine and pat dry with a paper towel. Season both sides of the chicken generously with the rub.
- Place chicken breasts onto a baking sheet. Add the chicken and garlic to the smoker and close the lid.
- Remove the garlic from the smoker at the 1 hour mark. Gently squeeze the garlic out of the bulb and into a small bowl. Mash using a fork.
- Melt butter in a small saucepan over medium heat. Once melted, add the roasted garlic, hot sauce, and honey. Whisk to combine and cook for 5 minutes.
- Combine cornstarch and water in a separate bowl. Whisk, then pour into the saucepan.
- Stir sauce and continue cooking for 5 minutes to thicken. Remove chicken from the smoker at the 90 minute mark. Keep the smoker on.
- Add chicken to a Dutch oven. Pour chicken broth inside and place back into the smoker. Don't put the lid on the Dutch oven – leave it uncovered.
- Place the honey garlic saucepan into the smoker. Smoke for 30 minutes. This will keep the sauce warm and infuse it with more smoky flavor.
- Shred the chicken, then pour the honey garlic sauce inside and toss to coat. Place onto a baking sheet and return to the smoker. Smoke for 45 more minutes.
- Serve pulled chicken on a sandwich with coleslaw or on its own with vegetables, a salad or your preferred sides.
Notes
Brine time matters: Don’t skip the pickle juice because it keeps the meat juicy.
Smoke in layers: Adding the chicken back in after shredding deepens the flavor and texture.
Nutrition
This smoked pulled chicken recipe checks every box: flavor, texture and versatility. The pickle brine keeps the meat juicy, the slow smoking builds rich depth and the honey garlic glaze ties it all together in one unforgettable bite. Whether you’re loading it onto a bun with slaw or serving it with veggies and sides, this dish is perfect for entertaining, meal prep or whenever you want something that tastes like it took all day (even if it didn’t!)
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The smoked chicken adds a complexity to the flavor of this dish. Two thumbs up!
I’m amazed by how flavorful this recipe turned out! It definitely exceeded my expectations.
Omg! This recipe was so good! I made three of this and I regret I didn’t make it 5 so I can share it to my friends too! I’ll make this again tomorrow! So good!
Yummmm! This recipe blew me away!
I love pulled pork. Will have to try this next!