Pulled chicken is one of the simplest and most satisfying ways to feed a crowd. Smoke a whole roaster chicken (or cut it into quarters), shred the meat, and assemble as smoked BBQ chicken sliders for an easy, flavorful meal everyone will enjoy.
Chicken is an under-appreciated canvas for flavor: simply seasoned and smoked, it becomes the base for countless dishes. This pulled chicken is lightly seasoned, smoked low and slow, shredded, then combined with barbecue sauce and served on soft slider rolls. It’s versatile—use it on salads, tacos, or the classic slider.
Table of Contents
- Ingredients
- Preparation
- How To Smoke A Chicken
- How to Pull or Shred Chicken
- Making Pulled BBQ Chicken Sliders
- Advanced Preparation
- Do I Need To Brine Chicken When Smoking?
- Other Fun Slider and Chicken Recipes
- About Vindulge
- Pulled BBQ Chicken Sliders Recipe
Ingredients
- Whole roaster chicken — 4 to 5 pound bird works well.
- Extra virgin olive oil — a light binder for the seasoning.
- Seasoning — a poultry seasoning or your favorite BBQ rub.
- Barbecue sauce — use your preferred sauce; about 1/2 cup to finish the pulled meat.
- Bread — sweet Hawaiian-style slider rolls or any soft slider buns.
- Coleslaw — store-bought or homemade; a vinegar-based or grilled pineapple slaw pairs nicely.
Preparation
- Decide whether to leave the skin on. The skin can become rubbery during low-and-slow smoking; remove it if you prefer.
- Pat the chicken dry, inside and out, so the oil and rub adhere well.
- Prepare coleslaw ahead of time—making it the day before lets flavors meld and frees you to focus on the smoker.
- Rub a little olive oil inside the cavity and on the outside, then apply your seasoning evenly.
Should you rinse your chicken? No. Rinsing increases the risk of cross-contamination. Pat dry instead.
How To Smoke A Chicken
- Preheat the smoker to about 250–275°F. Fruit woods such as apple or cherry add a mild, sweet smoke that complements chicken.
- Place the seasoned chicken in the smoker and monitor its internal temperature. Remove the bird at 160°F in the breast. Carryover cooking during rest will raise the temperature to a safe 165°F.
- Let the chicken rest for about 15–20 minutes before shredding to allow juices to redistribute.
How to Pull or Shred Chicken
- After resting 15–20 minutes, prepare a large bowl or sheet pan for the meat.
- Remove and discard skin if still present. Pull or cut off the legs and thighs first, removing meat from the bones by hand and adding it to the bowl.
- Remove the breasts from the carcass, cut into chunks, and add them to the bowl.
- Pull the meat with two forks (or use your hands) until the desired texture is reached.
- Toss with about 1/2 cup barbecue sauce (adjust to taste) and mix to combine.
Don’t throw away the carcass. Save it to make smoked chicken stock or broth; it adds great depth to soups and sauces.
Making Pulled BBQ Chicken Sliders
Traditional sliders are small steamed buns with meat, but for ease we use Hawaiian-style rolls for their soft, slightly sweet character. To assemble a slider: add about 1/3 cup of the pulled chicken to the bottom half of a roll, top with 1/4 cup of coleslaw (vinegar-based slaw cuts through the richness), and add more sauce if desired. Serve warm.
Advanced Preparation
Pulled chicken refrigerates well for up to five days and freezes for several months. Make the meat in advance and store it unsauced; add sauce just before serving for the best texture. To reheat: warm gently in a cast iron skillet with a little olive oil and sauce, or place in a baking dish and heat in a 200°F oven for about 20 minutes, then finish with sauce and assemble sliders.
Do I Need To Brine Chicken When Smoking?
Brining is optional. For this method we skip a long brine and focus on proper cooking temperature and resting to keep the bird juicy.
Other Fun Slider and Chicken Recipes
- Pulled pork sliders with grilled pineapple slaw
- Buffalo-stuffed chicken breast
- Grilled wine can chicken
About Vindulge
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the cookbooks Fire + Wine and Fire + Wine Backyard Pizza. They have produced content for the IACP-nominated site Vindulge since 2009 and live on a small Oregon farm outside Portland.
Get a signed copy of the cookbook — available from the author.
Tried this recipe? We’d love your feedback. Mention @vindulge or use the hashtag #vindulge on social media and share a photo of your sliders.
Pulled BBQ Chicken Sliders Recipe
Ingredients
- 1 whole roaster chicken (4–5 lb)
- 1/4 cup chicken dry rub or poultry seasoning
- 1/2 cup barbecue sauce, plus more for serving
- 1 package sweet Hawaiian slider rolls
- 2 cups grilled pineapple coleslaw or your favorite slaw
Instructions
- Preparation: Preheat smoker to 250–275°F. Pat the chicken dry and rub with a light coating of olive oil, then apply the dry rub, including inside the cavity. Place the bird in the smoker.
- Smoke: Smoke until the internal temperature in the breast reaches 160°F. Remove and let rest; carryover cooking will bring the chicken to 165°F.
- Rest and Shred: After resting, shred the meat into a bowl and mix in about 1/2 cup barbecue sauce, adjusting to taste.
- Make Sliders: Build each slider with ~1/3 cup pulled chicken and 1/4 cup coleslaw on a Hawaiian roll. Add extra sauce if desired.
Nutrition
Approximate per serving: Calories: 74 kcal | Carbohydrates: 18 g | Protein: 1 g | Fat: 1 g | Sodium: 252 mg
Nutrition information is an approximation.
Additional Info
Course: Entree | Cuisine: American | Servings: 6 to 8 people