Slow-Smoked Pulled Chicken with Classic BBQ Sauce

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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.

Juicy pulled chicken slow-smoked and tossed in a tangy, slightly sweet barbecue sauce for a versatile dish perfect for sandwiches or plates. This American-inspired barbecue recipe, ready in about 195 minutes, pairs chicken thighs with bone and skin, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 American cuisine 400 cal/serving

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Ingredients

3 pounds chicken thighs with bone and skin
1 tbsp kosher salt
1 tsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 cup apple cider vinegar
1 cup ketchup
1/4 cup brown sugar
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tsp hot sauce
2 tbsp olive oil

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Instructions

Step 1: Preheat smoker to 250°F. Mix 1 tbsp kosher salt, 1 tsp black pepper, 2 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder. Rub this spice mix evenly over 3 pounds chicken thighs.
Step 2: Place chicken thighs skin side up on smoker grate and smoke for 3 hours until internal temperature reaches 175°F and meat is tender.
Step 3: While chicken smokes, combine 1/2 cup apple cider vinegar, 1 cup ketchup, 1/4 cup brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp yellow mustard, and 1 tsp hot sauce in a saucepan. Simmer over medium heat for 10 minutes until thickened and glossy.
Step 4: Remove smoked chicken and let cool slightly. Using two forks, pull chicken meat from bones and skin.
Step 5: Toss pulled chicken with 1/2 cup of the prepared barbecue sauce and 2 tbsp olive oil until coated and juicy.
Step 6: Serve pulled chicken on buns or plates with extra barbecue sauce on the side for a smoky, tangy meal.