Pulled Chicken Recipe — BBQ Dry Rub | Ready in 3 Hours

Pulled chicken is the faster, lighter alternative to pulled pork — ready in 3 hours instead of 8, easier to make and just as impressive on the table. Chicken thighs are cooked low & slow until they are so tender you can pull them apart with two forks. A dry rub gives an intense flavour and a beautiful bark. This is the recipe.

Pulled chicken vs pulled pork: what's the difference?

Pulled Chicken Pulled Pork
Cooking Time 3–4 hours 8–12 hours
Core Temperature 85–90°C 93–98°C
Fat Content Lower — leaner Higher — richer
Difficulty Easy More patience required
Best Rub Shawarma, Memphis, Korean Memphis, Carolina Gold

Which part of the chicken do you use?

Bone-in, skin-on chicken thighs are the best choice for pulled chicken. Their higher fat content ensures the meat stays juicy during the long cooking process. Chicken breast dries out — do not use it for pulled chicken.

  • Bone-in, skin-on chicken thighs (recommended) — juiciest, most flavourful
  • Boneless, skin-on chicken thighs — good alternative, cooks slightly faster
  • Whole chicken legs — also excellent, a little more meat per piece
  • Chicken breast — not recommended — dries out during long cooking

Which dry rub do you use?

  • Shawarma BBQ Rub — Cumin, coriander, cinnamon, allspice. The perfect pulled chicken rub. The warm Middle Eastern spices give a deep, complex flavour that pairs perfectly with the mild chicken taste. Serve in a wrap with tzatziki.
  • Memphis BBQ Rub — Sweet and smoky, brown sugar. Gives pulled chicken a classic American BBQ flavour with a nice, dark bark. Serve in a bun.
  • Korean BBQ Rub — Sweet and spicy, gochugaru. Gives pulled chicken a fruity kick and a beautiful red colour. Serve with garlic sauce.
  • Jamaican Jerk — Spicy and Caribbean. For those who want something more adventurous.

→ Complete overview: which rub pairs with which meat?

What do you need?

Ingredients (for 4–6 servings)

  • 1.5–2 kg bone-in, skin-on chicken thighs (approx. 8–10 pieces)
  • 3–4 tablespoons dry rub of choice
  • 2 tablespoons olive oil
  • Optional: spray bottle with apple juice for spritzing

Equipment

  • BBQ with lid
  • Core thermometer — mandatory
  • Two forks or bear claws for pulling
  • Aluminium foil

Step-by-step recipe

Step 1 — Preparation

  1. Pat dry with paper towels — all sides, including under the skin.
  2. Rub under the skin — slide your fingers between the skin and meat and rub the seasoning directly onto the meat. This gives the deepest flavour.
  3. Rub outside — also generously rub the outside with olive oil as a base.
  4. Let it soak in — at least 1 hour at room temperature, or overnight in the refrigerator.

Step 2 — Prepare the BBQ

  1. Prepare the BBQ for indirect heat at 150–160°C. This is slightly higher than for pulled pork — chicken needs a higher final temperature and cooks faster.
  2. Optional: add 1 piece of smoking wood for extra smoky flavour.

Step 3 — Cook low & slow (2.5–3 hours)

  1. Place the chicken thighs on the indirect zone, skin-side up. Close the lid.
  2. Cook for 2.5–3 hours at 150–160°C without opening.
  3. Optional: spritz every hour with apple juice for extra moisture and flavour.
  4. Check the core temperature after 2 hours: aim for 85–90°C in the thickest part (not the bone).

Step 4 — Crisp the skin (optional, 5–10 minutes)

  1. Move to the direct zone, skin-side down, for 3–5 minutes for crispy skin.
  2. Core temperature should be at least 85°C.

Step 5 — Rest and pull

  1. Remove from the BBQ and let rest for 10 minutes loosely covered with foil.
  2. Remove skin and bone — the skin is now crispy and can be served separately or discarded. The bone comes off easily.
  3. Pull with two forks — pull the meat apart into long shreds. The meat will naturally fall apart at the correct core temperature.
  4. Mix the pulled chicken with the released juices for extra flavour.

Serving suggestions

  • In a wrap — Shawarma pulled chicken + tzatziki + cucumber + tomato
  • In a bun — Memphis pulled chicken + coleslaw + BBQ sauce
  • On rice — Korean pulled chicken + garlic sauce + sesame
  • On a platter — as part of a larger BBQ menu
  • In tacos — with guacamole and salsa

Tips for the perfect pulled chicken

  • Chicken thighs, never chicken breast — breast dries out during long cooking
  • Rub under the skin — gives the deepest flavour
  • 150–160°C, no lower — chicken needs a higher temperature than pork
  • 85–90°C core temperature — lower and it won't pull well, higher and it will become dry
  • Preserve juices — mix the pulled chicken with the released juices for extra flavour and moisture
  • Make in advance — pulled chicken is excellent for preparing and reheating

Frequently asked questions

How long does pulled chicken take on the BBQ?

Approx. 3–4 hours at 150–160°C. Much faster than pulled pork (8–12 hours). The core temperature is key: 85–90°C.

How much pulled chicken per person?

Count on approx. 200–250 grams of cooked meat per person. Chicken thighs shrink by about 25–30% — less than pulled pork. From 1.5 kg raw, you'll have about 1–1.1 kg cooked. Compare with pulled pork quantities.

Can I also make pulled chicken in the oven?

Yes — 160°C convection, approx. 2–2.5 hours covered with foil. Same core temperature: 85–90°C. The last 15 minutes uncovered for crispy skin.

Can I freeze pulled chicken?

Yes — pulled chicken freezes excellent. Portion before freezing. Thaw in the refrigerator and reheat in the oven at 150°C with a splash of chicken broth.

More chicken inspiration

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