Kentucky-Style Pulled Chicken with Mustard BBQ Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Shredded smoked chicken coated in a tangy mustard BBQ sauce, served with classic southern sides. This chicken recipe, ready in about 195 minutes, pairs chicken thighs (bone-in, skin-on), kosher salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 180 min Serves 6 350 cal/serving

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Ingredients

3 pounds chicken thighs (bone-in, skin-on)
1 tbsp kosher salt
1 tbsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1/2 cup yellow mustard
1/4 cup apple cider vinegar
2 tbsp honey
1 tbsp Worcestershire sauce
1 tsp hot sauce
2 tbsp butter

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Instructions

Step 1: Combine 1 tbsp kosher salt, 1 tbsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Rub this spice blend evenly over 3 pounds bone-in, skin-on chicken thighs.
Step 2: Preheat smoker to 225°F and smoke the chicken thighs for 3 hours until the internal temperature reaches 165°F and skin is crisp.
Step 3: While the chicken smokes, whisk together 1/2 cup yellow mustard, 1/4 cup apple cider vinegar, 2 tbsp honey, 1 tbsp Worcestershire sauce, and 1 tsp hot sauce in a bowl to make the mustard BBQ sauce.
Step 4: Remove chicken from smoker and let cool slightly. Shred the meat, discarding skin and bones, then toss the pulled chicken with 2 tbsp melted butter and the mustard BBQ sauce until well coated and warm. Serve immediately.