Smoked Shredded Chicken
This Smoked Shredded Chicken is juicy, flavorful, and easy to make. Perfect for sandwiches, wraps, rice bowls, and more!
Servings: 8 servings
Equipment
- smoker or BBQ
- disposable aluminum pan
- grill-safe thermometer
- forks (for shredding)
Ingredients
- 4 chicken breasts boneless, skinless (about 2 pounds)
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cube chicken bouillon
- 1 cup chicken broth
- 1 cup BBQ sauce
Instructions
- Preheat your BBQ or smoker to 300°F. If using charcoal, add maple wood chunks or chips for mild sweetness once the BBQ reaches temperature.
- In a 9x13 aluminum or heat-proof BBQ-safe pan, place the chicken breasts in a single layer.
- Sprinkle salt, lemon pepper, onion powder, and garlic powder evenly over the chicken.
- Crumble the bouillon cube over the chicken.
- Pour chicken broth and BBQ sauce over the top. Spoon some sauce over each breast.
- Place the pan on the smoker and cook for 90 minutes.
- Flip the chicken breasts, then cook for another 90 minutes or until the internal temperature reaches 165°F.
- Remove the chicken from the pan and shred it using two forks in a separate dish.
- Return the shredded chicken to the sauce in the pan and mix to coat.
- OPTIONAL: Place the pan back on the smoker for 10 more minutes to allow the sauce to slightly caramelize.
- Serve hot.
Notes
🥡 STORAGE
- Store cooled pulled chicken in an airtight container with all the sauce.
- Refrigerate for up to 4 days to maintain moisture and flavor.
♨️ REHEATING
- Air fryer: Heat in a heatproof bowl at 350°F for 3-4 minutes, adding extra sauce if desired.
- Microwave: Reheat in 30-second intervals, stirring between each interval, until warmed through.
- Skillet: Warm over medium heat with a splash of broth or sauce until hot.
- Oven: Cover with foil and bake at 325°F for 10-15 minutes.
❄️ FREEZING
- Freeze in a freezer-safe container or bag with some of the sauce.
- Store for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Always shred chicken into the sauce to keep it juicy.
- Use a digital thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Don’t skip the flip halfway through smoking - it helps cook evenly.
🍳 ALTERNATE COOKING METHODS
- Oven: Bake covered at 300°F for 2.5-3 hours until tender.
- Slow cooker: Cook on low for 6-7 hours or high for 3-4 hours.
- Stovetop: Simmer in a covered pan on low heat until cooked and shreddable.
♻️ LEFTOVERS
- Serve in sandwiches, wraps, or tacos.
- Add to pasta, rice bowls, or baked potatoes.
- Use in quesadillas or sliders for a quick meal.
Nutrition
Calories: 195kcal | Carbohydrates: 15g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 900mg | Potassium: 517mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
