Ingredients
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Main
Tender, juicy, and made for sandwiches. Boneless skinless chicken thighs are seasoned with Sazón and Cajun seasoning, smoked low over Masterbuilt Lump Charcoal and apple wood, then finished in butter and sweet-heat raspberry chipotle BBQ sauce until they shred with almost no effort. Piled onto toasted brioche buns with pickles and a little extra sauce, this is the pulled chicken sandwich your next cookout has been missing. Chicken thighs stay far juicier than breast meat, which makes this an easy, forgiving cook.
Instructions
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01
Drizzle the chicken thighs with olive oil to act as a binder. Season both sides evenly with the Sazón and Cajun seasoning, making sure every thigh is well coated.
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02
Start your smoker andadd a few apple wood chunks. Preheat to 275°F and let the temperature stabilize and the smoke clean up before adding the chicken. Apple wood is mild and slightly sweet, which pairs well with chicken and the fruity BBQ sauce.
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03
Place the chicken in a pan in a single layer and set it in the smoker. Smoke at 275°F for 45 minutes to build smoky flavor and begin rendering the thighs.
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04
Add the stick of butter, cut into pieces, and the raspberry chipotle BBQ sauce over the chicken. Sprinkle with a little more Cajun seasoning.
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05
Raise the temperature to 350°F and cook for about 60 more minutes, until the chicken reaches 200°F internally and shreds easily. Thighs are best well past the standard 165°F, since the extra time breaks down connective tissue for a tender, pull-apart texture.
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06
Shred the chicken right in the pan with two forks or meat claws. Mix it thoroughly with the melted butter and sauce so every strand is coated.
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07
Pile the pulled chicken onto brioche buns and top with pickles and a drizzle of extra raspberry chipotle sauce. Serve immediately.
