This Traeger Pulled Chicken is smoky, tender, and totally irresistible—perfect for piling onto sandwiches, tacos, or eating straight from the pan. With just a handful of ingredients and that signature Traeger wood-fired flavor, it’s a simple way to feed a crowd (or guarantee leftovers you’ll actually look forward to).
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Low and slow does the trick here, turning chicken into juicy, pull-apart perfection.
Table of Contents
Key Ingredients
Detailed measurements can be found in the recipe card later in this post.
- Chicken Thighs or Breasts
- Soy Sauce
- BBQ Sauce
- BBQ Rub or Spices
What Type of Chicken to Use
Boneless, skinless chicken breasts or thighs work best. Both cuts of chicken work well for making tender, juicy, and flavorful pulled chicken, though chicken thighs have the extra edge due to it's fat content.
- Chicken Breasts:
- Leaner: Chicken breasts are leaner compared to thighs, which means they have less fat and are lower in calories.
- Milder Flavor: Chicken breasts have a milder flavor compared to thighs, allowing them to absorb the flavors of the seasoning and sauce.
- Chicken Thighs:
- More Moist and Tender: Chicken thighs have a higher fat content, which makes them more forgiving during cooking and results in a juicier, more tender pulled chicken.
- Richer Flavor: Thighs have a slightly richer flavor due to the higher fat content, which can enhance the overall taste of the pulled chicken.
I used chicken thighs. You can also use bone-in thighs if you wish. Boneless are just easier to work with. If you want to use a whole chicken, check out my Traeger Smoked Whole Chicken.
Do You Have to Marinate it in Advance?
While marinating is not strictly necessary, it will enhance the overall taste and tenderness of the meat. You can marinate the meat in advance for 30 minutes to overnight.
The smoking and slow cooking process alone can produce wonderfully flavored and tender pulled chicken, but experimenting with rubs or marinades can add an extra layer of taste and complexity to the final dish.
Marinade and Dry Rub Spices
To keep the chicken moist during the smoking process, I use a combination of a liquid marinade (soy sauce) and my Homemade BBQ Dry Rub Seasoning. You can also use a store-bought rub if you prefer.
Soy sauce contains enzymes that break down proteins in the meat. It also helps the chicken retain moisture, preventing it from becoming dry during cooking. You can use apple cider vinegar if you prefer.
How to Make Traeger Smoked Pulled Chicken
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- If you plan to marinate the chicken in advance, combine soy sauce and a BBQ rub and drizzle it over the chicken in a large bowl or plastic bag. Place the chicken in the fridge (covered) for 30 minutes to overnight.
- Add the chicken along with the seasoned liquid marinade to a pan safe for the smoker/grill.
- Place the pan on the smoker and smoke the chicken.
Pro Tips and Frequently Asked Questions
I recommend 225 degrees to cook the chicken low and slow so the smoky flavor penetrates the meat.
I like to smoke the chicken for an hour uncovered. From there, cover the chicken with foil. This will keep the chicken from drying out. Smoke the chicken for an additional hour or for however long it takes to reach an internal temperature of 175 degrees.
Chicken is safe to eat when it reaches an internal temperature of 165 degrees, but with pulled chicken when the internal temp reaches 175 degrees, it will typically shred really easily and yield tender meat. Use a meat thermometer.
Pulled chicken should be tender and easily shred with forks or tongs. If the meat resists shredding or feels tough, it may need more time to cook.
The choice of wood for smoking can greatly influence the flavor profile of the meat. Different types of wood impart distinct flavors, ranging from mild and sweet to strong. I love use the Traeger Signature Blend or apple. Here are some options:
Apple
Cherry
Pecan
Hickory
Maple
Oak
Remove the chicken from the smoker and allow it to rest for 10-15 minutes prior to slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more evenly moist and flavorful dish. Resting can also enhance the flavor. The additional time allows the seasonings and smoky flavors to settle, providing a more balanced and integrated taste.
How to Use the Chicken
- Pulled Chicken Sandwiches
- Tacos and Burritos
- Chicken Salad
- Chicken Wraps
- Quesadillas
- Chicken Pizza
- Chicken Nachos
- Chicken Soup: Use my Homestyle Chicken Noodle Soup or Rotisserie Chicken Soup recipes.
- Stir Fry: Use my Shrimp Stir Fry recipe and incorporate the chicken into a stir fry with colorful vegetables and a savory sauce.
- Stuffed Peppers
- Pulled Chicken Enchiladas: Use my Rotisserie Chicken Enchiladas recipe and roll the chicken in tortillas, cover it with enchilada sauce, and bake it with cheese.
- Chicken Mac and Cheese: Add the chicken to my Southern Soul Food Baked Mac and Cheese recipe for a protein-packed twist.
- Lettuce Wraps: Use my PF Changs Lettuce Wraps recipe.
How to Store
The dish can be stored tightly covered and sealed for 3-4 days in the fridge. I like to store it with the juices leftover from the slow cooker. This helps keep it from drying out.
How to Reheat
The best way to reheat it is on the stove at medium heat with liquids. This helps to keep the initial texture intact.
You can also heat it in the microwave in 1-minute intervals, stirring between each interval.
You can use the air fryer or oven at 350 degrees until warm.
If the chicken seems dry, you can add a small amount of broth, water, or sauce during reheating to add moisture.
Freezer Tips
You can freeze it tightly covered and sealed for 2-3 months (for optimal quality). Defrost in the fridge overnight.
Pair With These Recipes
Southern Coleslaw
Vinegar Coleslaw
Soul Food Potato Salad
Potato Salad with Bacon
Smoked Mac and Cheese
Southern Baked Beans
Broccoli Salad with Bacon
Traeger Smoked Pulled Chicken
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Equipment
Ingredients
- 2-3 pounds boneless skinless chicken thighs or breasts
- ¼ cup soy sauce
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste I like to add this once the chicken is cooked and taste repeatedly and adjust.
- 1 cup BBQ sauce Optional for sauced chicken.
- foil
Instructions
- If you plan to marinate the chicken in advance, combine the soy sauce and all of the spices and drizzle it over the chicken in a large bowl or plastic bag. Place the chicken in the fridge (covered) for 30 minutes to overnight.
- Preheat the smoker to 225 degrees.
- Add the chicken along with the seasoned liquid marinade to a pan safe for the smoker/grill. I use a cast iron skillet.
- Place the pan on the smoker and smoke the chicken for 1 hour.
- Cover the pan with foil and smoke the chicken for an additional hour or for however long it takes to reach an internal temperature of 175 degrees.Chicken is safe to eat when it reaches an internal temperature of 165 degrees, but with pulled chicken when the internal temp reaches 175 degrees, it will typically shred easily and yield tender meat. Use a meat thermometer.
- Allow the chicken to rest for 10-15 minutes before shredding.
- Shred the chicken with forks or tongs. Taste the chicken repeatedly and adjust the spices as necessary to suit your taste. Drizzle BBQ sauce throughout if preferred.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Malcolm says
Wow! I made this with your creamy coleslaw and it was so good. I wish I made enough for everyone to get seconds.
staysnatched says
It's definitely great to make a large batch!
KStevens says
Excellent recipe. Made this for dinner and it was a big hit. Smoke time on a wood chip smoker with mesquite was right at 2hrs. Cast iron skillet is a good idea. Worked well.
staysnatched says
Yay! I'm so glad it worked for you.