Pulled BBQ Smoked Chicken Sliders: How to Smoke Chicken for Juicy Results

Pulled chicken is a simple, crowd-pleasing way to prepare smoked poultry. Smoke a whole chicken or quarter it, shred the meat, and serve it sauced on small rolls for Easy Pulled BBQ Chicken Sliders.

Chicken is an underrated canvas for flavor. For these sliders we season simply, smoke the bird, shred the meat, and combine it with barbecue sauce and crisp slaw. Starting with a whole roaster (or quartered chicken) gives plenty of meat for a gathering.

Ingredients

• Whole roaster chicken – about 4–5 pounds.
• Extra virgin olive oil – used as a binder for the rub.
• Seasoning – a poultry seasoning or your favorite BBQ rub.
• Sauce – a Kansas City–style barbecue sauce works well; use any sauce you prefer.
• Bread – sweet Hawaiian-style slider rolls or your preferred small buns.
• Coleslaw – store-bought or homemade. A grilled pineapple slaw or a no-mayo slaw add bright contrast.

Preparation

• Choose whether to remove the skin (smoked skin can become rubbery at low temperatures) or leave it on.
• Pat the chicken dry inside and out so the oil and rub adhere well.
• Make coleslaw a day ahead to save time on service day.
• Coat the cavity and exterior with olive oil, then apply the rub evenly.

Should you rinse your chicken? No — patting dry is safer and avoids cross-contamination.

How To Smoke A Chicken

1. Preheat your smoker to about 250–275°F. Fruit woods like apple or cherry add a mild, sweet smoke perfect for chicken.

2. Remove the chicken from the smoker when the internal temperature in the breast reaches 160°F. Use a reliable thermometer for accuracy.
3. Let the chicken rest so carryover cooking brings it to a safe 165°F and the juices redistribute. Resting also makes the meat easier to shred.

How to Pull or Shred Chicken

After resting, shred the chicken for sliders or other uses.

• Allow the chicken to cool slightly — about 15–20 minutes.
• Prepare a large bowl or sheet pan to collect the meat.
• Remove and discard the skin if you left it on. Separate legs and thighs first and pull the meat from the bones into the bowl.
• Remove the breasts from the carcass, cut into chunks, and add to the bowl.
• Break down any remaining meat from the carcass and add to the pile.
• Secure the bowl on a towel to keep it steady.
• Use two forks (or your hands once cool enough) to pull the meat to your desired texture.
• Toss the shredded chicken with barbecue sauce to taste.

Save the carcass: Simmer it to make smoked chicken stock — a useful way to extend the flavor. (Recipes for stock appear in many cookbooks and guides.)

Making Pulled BBQ Chicken Sliders

Traditional sliders are small steamed buns, but Hawaiian-style rolls give the same soft, slightly sweet base we love for these sandwiches.

Assemble each slider with about 1/3 cup of pulled chicken, a scoop of coleslaw (roughly 1/4 cup), and extra sauce if desired. The vinegar or pickled notes in the slaw add brightness that complements the smoky chicken.

Advanced Preparation

Smoked, shredded chicken stores well: up to five days in the refrigerator or several months in the freezer. Prepare the meat ahead and keep the sauce separate until serving.

To reheat, warm the chicken in a cast-iron skillet with a little olive oil and sauce, or heat in a covered baking dish at 200°F for about 20 minutes. Add sauce, then assemble the sliders.

Do I Need To Brine Chicken When Smoking?

Brining is optional. We avoid it here, focusing instead on careful cooking and proper resting to preserve juiciness.

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, a backyard pitmaster, are the authors of Fire + Wine and Fire + Wine Backyard Pizza. Since 2009 they’ve created recipes and guides on their site while living on a small farm near Portland, Oregon.

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