Smoked Pulled Chicken Sandwich Combo W/ 2 Sides Recipe

Prep the chicken

Pat the chicken thighs dry with paper towels. Rub them lightly with olive oil, then brush a thin layer of yellow mustard over each piece to help the rub adhere.

Make the rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and optional chili powder. Sprinkle the rub evenly over all sides of the chicken, pressing gently so it adheres.

Prepare smoker or grill

Preheat your smoker to 225°F (107°C). If using a charcoal or gas grill, set up indirect heat and add wood chips/chunks (apple, hickory, or pecan) for smoke. Place a drip pan with 1/2 cup chicken broth under the grate where the chicken will sit.

Smoke the chicken

Place the thighs skin-side up on the smoker/grill away from direct heat. Smoke at 225°F until internal temperature reaches 165°F (74°C), approximately 1.5–2 hours depending on size. Every 30–45 minutes spritz the chicken with apple juice or cider to keep moist and add flavor.

Finish for pulling

Once the thighs reach 165°F, increase smoker/grill temp to 275–300°F (135–150°C) or move chicken to a hotter zone and continue cooking until the internal temp of the thickest part reaches 195–200°F (90–93°C) and the meat is very tender, another 30–45 minutes.

Rest and pull

Transfer chicken to a cutting board and tent loosely with foil. Rest 10–15 minutes. Remove skin and bones, then shred the meat using two forks or meat claws. Discard bones and skin or reserve for stock.

Moisten and season

In a bowl combine the shredded chicken with apple cider vinegar and 1/2 cup of reserved pan juices or warm chicken broth to keep it juicy. Taste and adjust salt/pepper as needed.

Warm the BBQ sauce in a small saucepan over low heat. Stir in honey or maple syrup if using to balance acidity and sweetness. Once warm, remove from heat.

Toss pulled chicken with BBQ sauce: Add sauce to shredded chicken a little at a time until desired sauciness is reached (about 3/4 to 1 cup total). Reserve extra sauce for serving.

Toast buns

Heat a skillet or griddle over medium heat. Butter the cut sides of the buns and toast, butter-side down, 1–2 minutes until golden brown.

Assemble sandwiches

Place a generous portion (about 6–8 oz) of sauced pulled chicken on the bottom bun, top with 1/2 cup (about 1/4 of prepared amount) coleslaw, add 2 pickle slices, and cap with the top bun. Serve immediately with extra BBQ sauce on the side.

Prep and season potatoes

Preheat oven to 425°F (220°C). Cut scrubbed russet potatoes into wedges (about 8 wedges per potato). Toss wedges in a bowl with 2 tablespoons olive oil, garlic powder, paprika, kosher salt and black pepper until evenly coated.

Bake

Arrange wedges in a single layer on a parchment-lined or lightly oiled baking sheet. Bake 30–35 minutes, flipping once halfway through, until golden brown and crisp at the edges and tender inside. Serve hot.

Dress the salad

In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice or vinegar, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Assemble

Toss mixed greens, halved cherry tomatoes and sliced cucumber with the dressing just before serving. Portion into 4 small side-salad servings to accompany the sandwiches.