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Flavorful Smoked Pulled Chicken Sandwiches Recipe with Easy Tangy Vinegar Slaw

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This recipe features tender, juicy smoked pulled chicken thighs paired with a bright, tangy vinegar slaw, all served on soft sandwich buns. It’s a simple, satisfying dish perfect for casual gatherings and easy weeknight dinners.

Ingredients

Scale
  • 3–4 pounds bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Wood chips (hickory or applewood), soaked for 30 minutes
  • 4 cups shredded green cabbage (about 340 grams)
  • 1 large carrot, shredded
  • ½ cup apple cider vinegar (120 ml)
  • 2 tablespoons honey
  • 1 teaspoon celery seed
  • Salt and black pepper to taste
  • ¼ cup thinly sliced red onion (optional)
  • 6–8 soft sandwich buns (brioche or potato rolls recommended)
  • Pickles (optional)

Instructions

  1. Prepare the Chicken (10 minutes): Rinse and pat dry the chicken thighs thoroughly. Drizzle olive oil over the chicken and rub it in evenly. Mix smoked paprika, brown sugar, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the spice mixture all over the chicken thighs, including under the skin. Let rest while preparing the smoker.
  2. Preheat the Smoker (15 minutes): Prepare smoker or grill for indirect cooking at about 225°F (107°C). Add soaked wood chips to the smoker box or coals for steady, gentle smoke.
  3. Smoke the Chicken (2 to 2.5 hours): Place chicken thighs skin-side up on the smoker rack. Maintain temperature between 225°F and 250°F (107-121°C). Smoke until internal temperature reaches 165°F (74°C), about 2 to 2.5 hours.
  4. Rest and Pull the Chicken (15 minutes): Remove chicken from smoker and let rest for 10-15 minutes. Use forks or meat claws to shred meat into bite-sized pieces, discarding skin and bones.
  5. Make the Tangy Vinegar Slaw (15 minutes): In a large bowl, combine shredded cabbage, carrots, and optional red onion. In a separate bowl, whisk apple cider vinegar, honey, celery seed, salt, and pepper. Pour dressing over cabbage mixture and toss to coat. Let sit for 10 minutes.
  6. Assemble the Sandwiches (5 minutes): Lightly toast sandwich buns if desired. Pile pulled chicken on bottom bun, top with vinegar slaw and pickles if using. Close with top bun and serve immediately.

Notes

Keep the smoker temperature low and slow to avoid drying out the chicken. Use bone-in, skin-on thighs for juiciness and flavor. Let the vinegar slaw rest for 10 minutes before serving to meld flavors. Toast buns lightly on the smoker or grill for added smoky crunch. For dairy-free or vegan slaw, substitute honey with maple syrup. Store pulled chicken and slaw separately; chicken keeps up to 4 days refrigerated and freezes well for 3 months, slaw best fresh.

Nutrition

Keywords: smoked pulled chicken, pulled chicken sandwiches, vinegar slaw, smoked chicken recipe, barbecue chicken, easy smoked chicken, tangy slaw, smoked chicken thighs

Find it online: https://blixfood.com/flavorful-smoked-pulled-chicken-sandwiches-recipe-with-easy-tangy-vinegar-slaw/