This Smoked Pulled Chicken turns budget-friendly chicken quarters into juicy, fall-apart tender BBQ in just over an hour. A quick maple BBQ glaze adds the perfect finishing touch. Pile it on sandwiches, tacos, nachos, or enjoy it straight from the pan.
If you love easy Traeger recipes, try my Traeger Chicken Thighs or Traeger Pork Tenderloin next!
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I've tested many different ways to make smoked pulled chicken, and this recipe is my favorite. Unlike other recipes that use chicken breasts (which often turn out dry and stringy), I use chicken quarters. The dark meat stays incredibly juicy, and smoking at a slightly higher temperature means you get tender, shreddable chicken in about an hour.
After shredding, the chicken is tossed in a sweet and smoky maple BBQ glaze. No time for smoking? Try my Two-Ingredient Instant Pot BBQ Chicken instead!
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Ingredients & Substitutions
- Chicken Quarters. These budget-friendly cuts combine thigh and leg meat for maximum flavor and juiciness. The higher fat content prevents the chicken from drying out during smoking. You can also use bone-in chicken thighs or drumsticks.
- Olive Oil. A light coating helps the seasoning stick. You can also use avocado oil or even melted butter.
- Chicken Rub. I used my homemade chicken rub. It has the perfect balance of salt, sweetness, and spices. You can use your favorite store-bought BBQ rub if you like, or even my homemade pork rub, which is delicious on chicken, too.
- BBQ Sauce. Use your favorite barbecue sauce! I prefer one with a balance of sweet and tangy flavors. You can even use buffalo sauce to make it super spicy!
- Maple Syrup. Real maple syrup adds amazing flavor. You can also use honey, agave nectar, or brown sugar.
A complete list of ingredients with amounts is located in the recipe card below.
How to Make Smoked Pulled Chicken
Quick Overview
- Season chicken quarters while Traeger preheats.
- Smoke at 300°F until perfectly tender.
- Mix BBQ sauce with maple syrup.
- Rest, shred, and finish in sauce.
Step by Step Instructions
- Preheat & Prep: Preheat your Traeger or pellet grill to 300°F. While it preheats for 15 minutes, pat chicken quarters completely dry with paper towels. Brush each piece lightly with olive oil, then generously apply chicken rub to all sides, working it into every nook and cranny.
- Smoke to Perfection: Place chicken quarters skin-side up directly on the grill racks. Close the lid and let them smoke undisturbed for approximately 45 minutes. Cook until the internal temperature reaches 175°F in the thickest part of the thigh.
- Prepare the Finishing Sauce: While chicken smokes, combine ½ cup BBQ sauce and 2 tablespoons maple syrup in a small saucepan. Place this directly on the grill alongside your chicken.
- Rest and Shred: Once the chicken reaches temperature, remove it from the grill, cover it with aluminum foil, and let it rest for 10 minutes to redistribute the juices. After resting, shred the chicken using two forks, keeping some crispy skin pieces mixed in for extra flavor if you like.
- Finish with Sauce: Transfer shredded chicken to a bowl or pan and pour the warmed sauce mixture over top. Toss until evenly coated. Serve immediately, or return to the 300°F grill for 5-10 minutes, uncovered, if you want the sauce caramelized with crispy edges. Enjoy!
Top Tips
- Temperature is key. Chicken quarters are at their shreddable best at 175°F, not the usual 165°F. This higher temp breaks down connective tissues perfectly.
- Don't discard all the chicken skin. While you'll remove most of it, keeping some crispy skin bits adds amazing flavor to your pulled chicken.
- Two-fork shredding technique. Hold one fork steady while pulling with the other to create perfect shreds that aren't too fine or chunky.
- Keep it juicy. Save any juices that collect while resting and mix them back in with your shredded chicken.
Serving Suggestions
Load the BBQ chicken onto Homemade Hamburger Buns with Coleslaw with Miracle Whip and a sweet dill pickle. You can also stuff it into tacos with fresh lime, cilantro, and Authentic Pico de Gallo.
You can also top Smoked Mac and Cheese with it for a next-level BBQ dinner, use it to make loaded nachos, or serve it in lettuce wraps for a low-carb meal.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days. The flavor actually improves overnight!
Freezer: Portion it into freezer bags, removing as much air as possible. Freeze for up to 3 months.
Reheating: Reheat it in a covered skillet over medium-low heat with a splash of chicken broth for moisture.
Recipe FAQs
You can, but bone-in quarters will give you juicier results. If using boneless thighs, reduce the cooking time and watch the temperature carefully.
Apple, cherry, or hickory provide excellent flavor without overwhelming the chicken. Competition blend or Signature blend also work well.
Any pellet grill works great! You can also adapt this for offset smokers or kamado grills - just maintain that 300°F temperature.
Still Craving More?
... check out these pellet smoker recipes:
Smoked Pulled Chicken
Ingredients
- 4 chicken quarters bone-in, skin-on
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons chicken rub your favorite or my homemade chicken rub
- ½ cup BBQ sauce
- 2 tablespoons maple syrup
Instructions
- PREHEAT & PREP: Preheat your Traeger or pellet grill to 300°F. While preheating (about 15 minutes), pat chicken quarters dry with paper towels. Brush lightly with olive oil, then generously season with chicken rub on all sides.4 chicken quarters, 2 tablespoons olive oil, 2 tablespoons chicken rub
- SMOKE: Place chicken quarters skin-side up directly on grill grates. Close the lid and smoke undisturbed for approximately 45 minutes, or until the internal temperature reaches 175°F in the thickest part.
- SAUCE: About halfway through the chicken's cooking time (around 20-25 minutes in), combine BBQ sauce and maple syrup in a small saucepan. Place the pan on the grill beside the chicken to warm.½ cup BBQ sauce, 2 tablespoons maple syrup
- REST & SHRED: Remove the chicken when done, cover with aluminum foil, and let rest for 10 minutes. Shred using two forks, keeping some crispy skin pieces for extra flavor and texture.
- FINISH: Transfer the shredded chicken to a foil pan and toss with the warmed sauce mixture. For caramelization (optional), return to 300°F grill for 5-10 minutes, uncovered, until the sauce caramelizes.
- SERVE: Enjoy on buns with coleslaw, in tacos, over nachos, or any way you like!
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Notes
- For the best flavor, use my Homemade Chicken Rub. You can also substitute with your favorite store-bought chicken rub, or a simple mix of 2 teaspoon brown sugar, 1 teaspoon each of salt, smoked paprika, and garlic powder, plus ½ tsp onion powder and ¼ teaspoon black pepper.
- Use a meat thermometer - chicken quarters reach perfect shredding texture at 175°F.
- Apple, cherry, or hickory wood pellets provide excellent flavor.
- Save any juices that collect while resting and add to your shredded chicken.
- If skipping the final caramelization step, simply toss shredded chicken with sauce and serve immediately.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months in airtight containers.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Jeri Walker says
This smoked pulled chicken is so easy and full of flavor! It's a simple recipe perfect for busy weeknights!