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 developed and reviewed.

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, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.