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Grill pulled chicken – indirect heat
Grill

Grill pulled chicken – indirect heat

Smoky grill pulled chicken with indirect heat around 140–150 °C. Smoke first, then wrap/rest, then shred – a BBQ path without a slow cooker.

BBQGatheringDinnerGrillKyllingInternational
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Rate:
190 min total
6 servings
Easy

Ingredients

servings
Units

  • Chicken

    • 2.6 lb Boneless chicken thighs (or mixed thighs)
    • 1 håndfuld Mild wood chips for smoke (apple or hickory)

  • Liquid and flavour

    • about 1.1 cup BBQ sauce or mild tomato sauce
    • about 0.6 cup Chicken stock
    • 1 tbsp Soy sauce
    • 1 tbsp Apple cider or white wine vinegar

  • Spices

    • 2 tsp Paprika
    • 1 tsp Garlic powder
    • 1 tsp Onion powder
    • 1½ tsp Salt
    • ½ tsp Black pepper

Instructions

  1. 1

    Set up the grill for indirect heat

    1. Light the grill for indirect heat around 140–150 °C / 285–300 °F. Add a handful of mild wood chips to the heat source early for smoke (not the whole cook).
    2. Place chicken in a grill-safe pan or on a grate over the cool zone. Mix BBQ sauce, stock, soy, vinegar and spices into a mop. Brush the chicken lightly.
    15 min
    145°C
    Grill
  2. 2

    Smoke and mop

    1. Grill indirect 60–90 minutes. Mop every 20–30 minutes. Keep the lid closed between mops.
    90 min
    145°C
    Grill
  3. 3

    Wrap, rest and shred

    1. Wrap the chicken in foil with the remaining mop. Continue indirect 45–75 minutes until it shreds easily (typically 90–95 °C / 195–205 °F internal).
    2. Rest 15–20 minutes in the foil. Shred with two forks and toss with the sauce.
    60 min
    GrillFoil

Details

Nutrition

Calories

390kcal

Protein

42g

Fat

16g

Carbs

12g

Serving Size

220g

Dietary

Allergens

Soy

Restrictions

  • Contains meat
  • May contain soy

Serving

Suggestions

  • • Serve pulled chicken in buns with pickles.

Side Pairings

  • • Coleslaw

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in the fridge up to 3 days.

Frozen

  • • Duration: 60 days
  • • Temperature: -18°C
  • • Method: Freeze in portions up to 2 months.

Reheating

  • • Pot: Reheat gently in a pot with a little sauce.

Tips

Preparation

  • • Keep a zone without direct flame – that is critical.

Cooking

  • • If it stalls long, wrap earlier and raise heat slightly.

Serving

  • • Serve with pickles and soft buns.

Variations

Flavor

  • Add a little smoked paprika to the mop for extra smoke flavour without more chips.

Method

  • Without a grill: use the oven version. For fire: see over campfire.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.