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Smoked Pulled Chicken with Honey Garlic Sauce Recipe

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4.2 from 73 reviews

This Smoked Pulled Chicken recipe features tender, flavorful boneless chicken breasts brined in pickle juice and seasoned with a robust blend of spices. The chicken is smoked low and slow at 225°F, accompanied by roasted garlic and a delicious honey garlic hot sauce that is simmered and smoked to perfection. The smoky, juicy pulled chicken is perfect for sandwiches or served alongside salads and vegetables.

  • Total Time: 3 hours 45 minutes
  • Yield: 9 servings

Ingredients

Chicken and Brine

  • 3 Pounds chicken breasts (boneless and skinless)
  • 2 Cups pickle juice
  • ¼ Cup salt
  • 3 Teaspoons garlic (minced)

Garlic and Seasoning

  • 1 Bulb garlic (whole bulb)
  • 2 Tablespoons olive oil
  • 1 Teaspoon sea salt

Chicken Rub Seasoning

  • 1 Teaspoon brown sugar
  • 2 Teaspoons mustard powder
  • 2 Teaspoons garlic powder
  • 1 Teaspoon onion powder
  • 1 Teaspoon chili powder
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper (fresh cracked)

Sauce

  • ½ Cup butter (salted)
  • ½ Cup hot sauce (chili garlic flavored)
  • ½ Cup honey
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 1 Cup chicken broth

Instructions

  1. Brine: Place the chicken breasts in a casserole dish. In a small bowl, mix pickle juice, salt, and minced garlic. Pour this brine over the chicken and let it sit for 1 hour to enhance flavor and moisture retention.
  2. Preheat Smoker: Preheat your smoker to 225 degrees Fahrenheit to prepare for slow smoking the chicken.
  3. Prepare Garlic: Peel away loose layers from the garlic bulb, then cut off the top ¼ inch to expose the cloves. Drizzle olive oil over the exposed garlic and sprinkle with sea salt. Place the prepared garlic bulb in a small cast iron skillet, setting it aside until ready to place in the smoker.
  4. Combine Rub Seasonings: In a small bowl, mix together brown sugar, mustard powder, garlic powder, onion powder, chili powder, salt, and fresh cracked black pepper to create the chicken rub seasoning.
  5. Season Chicken: Remove chicken from the brine and pat dry thoroughly with paper towels. Generously coat both sides of the chicken breasts with the prepared rub seasoning.
  6. Begin Smoking: Arrange the seasoned chicken breasts on a baking sheet. Place the chicken and the cast iron skillet with garlic in the preheated smoker. Close the lid and start smoking.
  7. Roast Garlic: After 1 hour, carefully remove the garlic bulb from the smoker. Squeeze the softened garlic cloves out of the bulb into a small bowl and mash them with a fork.
  8. Make Honey Garlic Sauce: Melt butter in a small saucepan over medium heat. Add the mashed roasted garlic, chili garlic hot sauce, and honey. Whisk the mixture and cook for 5 minutes to combine flavors.
  9. Thicken Sauce: In a separate small bowl, mix cornstarch and water to create a slurry. Slowly whisk the slurry into the saucepan. Continue cooking and stirring for another 5 minutes until the sauce thickens.
  10. Continue Smoking Chicken: Remove the chicken from the smoker after 90 minutes of smoking. Keep the smoker on and transfer the chicken to a Dutch oven. Pour chicken broth into the Dutch oven with the chicken but leave it uncovered. Return the Dutch oven to the smoker.
  11. Smoke Sauce and Chicken: Place the saucepan with the honey garlic sauce into the smoker to keep warm and infuse more smoky flavor for 30 minutes alongside the Dutch oven with chicken.
  12. Shred and Coat Chicken: Shred the smoked chicken breasts using forks. Pour the warmed honey garlic sauce over the shredded chicken and toss well to coat evenly.
  13. Final Smoke: Spread the sauced pulled chicken onto a baking sheet and return it to the smoker. Smoke for an additional 45 minutes to allow the flavors to fully develop.
  14. Serve: Serve the smoked pulled chicken on sandwiches paired with coleslaw, or enjoy it on its own alongside vegetables, salads, or your preferred sides.

Notes

  • For best results, ensure the smoker temperature stays steady at 225°F throughout the cooking process.
  • The pickle juice brine adds moisture and a subtle tang, but you can substitute with a simple salt and water brine if needed.
  • Use a cast iron skillet for the garlic to retain heat and add flavor while smoking.
  • If you do not have a smoker, a grill set up for indirect heat can be used as an alternative.
  • Leftover smoked pulled chicken keeps well in the refrigerator for up to 4 days and freezes well for future meals.
  • Author: Madelynn
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Find it online: https://allyumcooks.com/smoked-pulled-chicken-with-honey-garlic-sauce-recipe/