Smoked Pulled Chicken
Smoked pulled chicken is tender, juicy and full of smoky-sweet flavor from a honey garlic glaze. Perfect for sandwiches, tacos or serving with sides.
Servings: 9
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
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.
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
Calories: 379kcal | Carbohydrates: 22g | Protein: 33g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 124mg | Sodium: 5160mg | Potassium: 623mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 450IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
