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Flavorful Smoked Pulled Chicken Sandwiches Easy Recipe with Tangy Vinegar Slaw

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Smoky, tender pulled chicken paired with a bright, tangy vinegar slaw makes for a delicious and easy sandwich perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 3 pounds boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ¼ cup apple cider vinegar (60 ml) for spritzing
  • 3 cups shredded green cabbage
  • 1 large carrot, shredded
  • ¼ cup thinly sliced red onion
  • ⅓ cup apple cider vinegar (80 ml) for slaw
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • Black pepper to taste
  • ½ teaspoon celery seed (optional)
  • 6–8 soft sandwich buns (brioche or potato buns)
  • Pickles (optional)

Instructions

  1. Rinse and pat dry the chicken thighs. Drizzle with olive oil and rub evenly to coat.
  2. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the chicken thighs, pressing gently to adhere. Let rest for 20 minutes at room temperature.
  3. Preheat your smoker to 225°F (107°C). Use hardwoods like hickory or apple for smoke flavor.
  4. Place the chicken on the smoker grate, skin-side up if skin is on, spaced evenly. Insert a meat thermometer probe into the thickest part of one piece.
  5. Smoke the chicken for about 1.5 to 2 hours, spritzing with apple cider vinegar every 30 minutes to keep meat moist. Chicken is done when internal temperature reaches 165°F (74°C).
  6. Remove chicken from heat and tent loosely with foil. Let rest 15 minutes, then shred using two forks or clean hands.
  7. In a large bowl, mix shredded cabbage, carrot, and red onion. In a separate small bowl, whisk together apple cider vinegar, honey, Dijon mustard, salt, pepper, and celery seed if using. Pour dressing over slaw and toss to coat evenly. Let sit at least 15 minutes.
  8. Toast buns lightly if desired. Pile smoked pulled chicken onto bottom bun, top with vinegar slaw, add pickles if desired, and crown with top bun.
  9. Serve immediately while chicken is warm and slaw is crisp.

Notes

Maintain smoker temperature at 225°F for tender meat. Spritz chicken with apple cider vinegar every 30 minutes to keep moist. Let chicken rest before shredding for juicier texture. Prepare slaw at least 15 minutes before serving to meld flavors but not too early to avoid sogginess. Use fruitwoods like apple or cherry for mild smoke flavor. For gluten-free, serve on lettuce wraps or gluten-free buns.

Nutrition

Keywords: smoked chicken, pulled chicken, chicken sandwich, vinegar slaw, backyard smoker, easy dinner, crowd-pleaser

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