Mission BBQ Pulled Chicken Recipe

My sister’s birthday dinner changed everything for me. We went to Mission BBQ because she loves BBQ food.

The menu had so many options, but everyone at our table ordered the pulled chicken. When it arrived, the smoky smell filled our space.

The chicken looked perfect – tender and coated with thick sauce. One bite and I was hooked. The flavors were amazing – sweet, smoky, and just a little spicy. The meat melted in my mouth.

After dinner, I could not stop thinking about that chicken. The next week, I decided to recreate it at home. I tried different spice combinations and cooking methods. Finally, I nailed it!

Today, I am sharing this copycat Mission BBQ Pulled Chicken Recipe so you can enjoy the same delicious flavors without leaving your home.

What Makes Mission BBQ Pulled Chicken So Special?

Mission BBQ knows how to cook chicken the right way. Their pulled chicken has a smoky taste that comes from slow cooking.

The meat is never dry. Every piece is juicy and full of flavor. They use a special spice rub that gives the chicken a beautiful color and a taste that stays with you.

The sweetness from brown sugar mixes perfectly with the smoky spices. The chicken is cooked low and slow, which makes it so tender that you can pull it apart with just a fork.

The sauce they add at the end brings everything together. This is not just plain chicken — this is BBQ done right.

Why You’ll Love This Pulled Chicken Recipe

1. Easy to Follow – You don’t need to be a chef to make this. The steps are simple, and most of the time, the chicken just sits in the smoker or oven doing its thing.
2. Works for Any Meal – Serve it on buns for sandwiches, pile it on nachos, stuff it in tacos, or eat it with rice and beans. This chicken goes with everything.
3. Feeds a Crowd – Six pounds of chicken makes enough food for a big family dinner or party. Everyone can have seconds.
4. Budget-Friendly – Chicken costs less than other meats, but this recipe makes it taste like something from an expensive BBQ joint.
5. Flexible Cooking Methods – No smoker? No problem. You can use your oven or slow cooker and still get amazing results.
6. Great Leftovers – This chicken tastes just as good the next day. Actually, some people say it tastes even better after the flavors have more time to blend together.

What Is the Best Chicken for Pulled Chicken?

Bone-in chicken breasts with ribs work great for this recipe. The bones help keep the meat moist and add extra flavor during cooking.

Chicken thighs are another excellent choice. They have more fat, so they stay juicy even after long cooking times. The darker meat also has a richer taste.

You can use boneless chicken too, but it dries out faster. Watch the cooking time closely when using boneless pieces.

Ingredients You Will Need

• Chicken (6 lbs, bone-in): I use bone-in chicken breasts with ribs. The bones help the meat stay juicy while cooking. You can also use chicken thighs if you like darker meat — they come out just as tender and flavorful.
• Brown Sugar (5 tbsp): Brown sugar adds that sweet caramel taste that balances the smoky spice from the seasonings. It also helps create a beautiful crust on the chicken.
• Coarse Salt (3 tbsp): Salt pulls out the natural juices and brings all the flavors together. I use coarse salt so it doesn’t overpower the chicken.
• Black Pepper (1 tbsp): A little black pepper gives the chicken that gentle heat and depth of flavor.
• Chipotle Powder (2 tsp): Chipotle adds a smoky, earthy flavor that makes this BBQ taste amazing. It’s not too spicy, but it gives that perfect BBQ kick.
• Cayenne Pepper (2 tsp): Cayenne brings a little extra heat. You can adjust this to your taste — add less if you like mild flavor.
• Smoked Paprika (2 tsp): This gives that smoky flavor that makes the chicken taste like it’s been cooked on a pit all day.
• Onion Powder (1 tsp): Onion powder adds a light sweetness and savory flavor to the rub.
• Garlic Powder (1 tsp): Garlic is a must for any BBQ recipe! It makes the flavor richer and adds that home-cooked aroma we all love.
• Oregano (1 tsp): Oregano gives the rub a nice herbal touch. It rounds out the smoky flavors.
• Poultry Dry Herb Blend (1 tsp): This mix usually has thyme, rosemary, and sage — all perfect with chicken.
• Oil (for coating the chicken): I use olive oil or canola oil. It helps the dry rub stick to the chicken and keeps it moist during cooking.
• BBQ Sauce: Use your favorite brand or make your own. A thick, smoky, slightly sweet sauce works best.
• Hot Honey: Just a drizzle gives the perfect mix of sweet and spicy aftertaste.
• Apple Juice (for spritzing, if smoking): This keeps the chicken moist and adds a hint of sweetness.

Essential Kitchen Equipment

1. Smoker or Oven – For slow cooking or baking.
2. Meat Thermometer – To check when chicken reaches 165°F.
3. Mixing Bowls – For seasoning and sauce prep.
4. Tongs – To turn and handle the chicken.
5. Baking Sheet or Tray – Holds chicken while baking.
6. Foil – Helps lock in moisture.
7. Small Brush – For applying sauce evenly.
8. Forks – To shred the chicken easily.

How to Make Mission BBQ Pulled Chicken

Step 1 | Make the Dry Rub

In a bowl, combine all your spices — brown sugar, salt, black pepper, chipotle powder, cayenne, smoked paprika, onion powder, garlic powder, oregano, and poultry herb blend.

Mix well until everything is evenly blended. Taste a pinch of it; if it feels too salty or too spicy, adjust it before using.

Step 2 | Prepare the Chicken

Take your chicken and make small slits on the sides. This helps the seasoning reach deep inside. Drizzle oil all over the chicken, front and back. Rub it in gently so the surface is coated.

Now, sprinkle your dry rub all over. Use your hands to press it in. Don’t forget to season inside the slits too! Once it’s all coated, let it sit for at least 30 minutes. This gives the spices time to soak in.

Step 3 | Smoke or Bake the Chicken

If you have a smoker, set it to 225°F on the super smoke setting. Place the chicken inside and spritz with apple juice every 30 minutes. This keeps it moist and gives that signature BBQ flavor.

If using an oven, preheat to 275°F. Place the chicken on a baking tray lined with foil. Bake until the internal temperature reaches 165°F. It may take around 2 hours depending on the size of your chicken.

Step 4 | Rest the Chicken

Once cooked, cover the chicken with foil and let it rest for about 15 minutes. This helps the juices settle so your meat stays tender.

Step 5 | Shred the Chicken

Now comes my favorite part — shredding! Use two forks to pull the chicken apart. It should shred easily if it’s cooked right.

Step 6 | Add the Sauce

Drizzle your hot honey and BBQ sauce over the shredded chicken. Mix it well so every piece gets coated.

Step 7 | Finish It Up

Place the coated chicken back into the smoker or oven at 400°F for about 15 minutes. This helps the sauce thicken and stick to the meat.

Step 8 | Serve and Enjoy

Now it’s ready! I love serving it on a sandwich bun with more BBQ sauce, melted pepper jack cheese, and sliced onions. Every bite is smoky, sweet, and tender.

Tips for Perfect Pulled Chicken Every Time

Here are some extra tips that were not in the main steps. They will help you get the best results.

• Don’t Skip the Rest: Letting the chicken rest after cooking is not optional. It is the key to juicy meat.
• Shred While Warm: Shred the chicken when it is still warm. It is much easier to pull apart than when it is cold.
• Save the Juices: When you shred the chicken, you might see some juices in the bottom of the tray. Pour those juices right into the bowl with the chicken and sauce. It adds more flavor and moisture.
• Taste as You Go: After you mix the chicken with the sauce, taste a little. You can add more salt, pepper, or even a little more BBQ sauce if you like.
• Low and Slow is Best: Cooking at a low temperature for a longer time is the secret to the most tender pulled chicken. Be patient!

Best Ways to Serve Mission BBQ Pulled Chicken

At Mission BBQ restaurant, they serve this pulled chicken piled high on a toasted bun with pickles on the side. The classic sandwich is still the best way to enjoy it.

Add coleslaw on top for crunch and creaminess. Pepper jack cheese melts beautifully over the warm chicken and adds extra flavor.

Beyond sandwiches, this chicken works great in many other dishes. Make BBQ chicken nachos with cheese and jalapeños. Stuff it into tacos with lettuce and tomatoes. Serve it over rice with vegetables.

Use it as a pizza topping with red onions. Add it to baked potatoes or mix it into mac and cheese. You can also serve it over salad for a lighter meal.

My personal favorite is serving it on brioche buns with melted cheese, sliced onions, and extra BBQ sauce on top.

Storage and Tips

1. How to Store: Place leftover chicken in an airtight container and refrigerate for 3 to 4 days. Keep extra sauce separate.

2. How to Reheat: Microwave with a tablespoon of water for 1-2 minutes. Or reheat in a pan on the stove or in the oven at 325°F for 15-20 minutes.

3. Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mission BBQ Pulled Chicken Recipe FAQs

1. My chicken is a little dry. What did I do wrong?

The chicken might have cooked for too long, or the temperature was too high. Next time, try cooking at a slightly lower temperature. Also, make sure you are using a meat thermometer so you don’t overcook it. Letting the chicken rest covered in foil also helps keep it juicy.

2. Can I make this in a slow cooker?

Absolutely. Cook the seasoned chicken with a bit of apple juice on low for 6–7 hours or until tender. Then shred and mix with BBQ sauce before serving.

3. How do I keep the chicken moist after shredding?

Mix the shredded chicken right away with warm BBQ sauce and cover it. The sauce helps hold in moisture and keeps it from drying out.

4. How can I make the chicken skin crispier?

If you are using skin-on chicken, you can crisp it up at the end. After the chicken is cooked and rested, place it under the broiler for just a minute or two. Watch it very closely so it doesn’t burn.

5. Can I make this in advance for a party?

Absolutely, cook and shred a day ahead, then reheat with sauce. It holds flavor great. Store in the fridge and warm slow to avoid drying. Serves crowds easy.

6. What type of wood is best for smoking this chicken?

Mild woods like apple or hickory work great for a balanced smoky flavor that complements the BBQ spices.

7. How to avoid the chicken being too salty?

Measure salt carefully and consider the saltiness of your BBQ sauce to keep balance. Adjust rub salt quantity if needed.

8. Can I double or halve this recipe?

Yes. Scale ingredient amounts proportionally. Cooking time may adjust based on volume. Monitor internal temp and cook until meat is done before shredding.

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Yield: 8

Mission BBQ Pulled Chicken Recipe

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Make this Mission BBQ Pulled Chicken Recipe in 2 hours for tender, smoky, sweet, and spicy pulled chicken perfect for sandwiches, tacos, or meals.

Prep Time: 20 minutes

Cook Time: 2 hours

Additional Time: 30 minutes

Total Time: 2 hours 50 minutes

Ingredients

• Chicken (6 lbs, bone-in) – bone-in breasts with ribs or thighs for extra flavor
• Brown Sugar (5 tbsp) – adds sweetness and helps form a crust
• Coarse Salt (3 tbsp) – brings out natural juices and balances flavor
• Black Pepper (1 tbsp) – for gentle heat
• Chipotle Powder (2 tsp) – smoky and mild heat
• Cayenne Pepper (2 tsp) – optional for extra kick
• Smoked Paprika (2 tsp) – smoky flavor
• Onion Powder (1 tsp) – adds savory sweetness
• Garlic Powder (1 tsp) – rich, aromatic flavor
• Oregano (1 tsp) – herbal touch
• Poultry Dry Herb Blend (1 tsp) – mix of thyme, rosemary, sage
• Oil (for coating) – olive or canola oil
• BBQ Sauce – thick, smoky, slightly sweet
• Hot Honey – drizzle for sweet-spicy finish
• Apple Juice (for spritzing if smoking) – keeps chicken moist

Instructions

1. Mix brown sugar, salt, black pepper, chipotle powder, cayenne, smoked paprika, onion powder, garlic powder, oregano, and poultry herb blend in a bowl. Taste a pinch and adjust salt or heat.
2. Make small slits in chicken. Drizzle oil and rub all over. Sprinkle dry rub over all sides, pressing gently. Let rest at least 30 minutes.
3. Smoker: 225°F, spritz with apple juice every 30 min. Oven: Preheat 275°F, bake on foil-lined tray until internal temp 165°F (~2 hours).
4. Cover with foil and rest 15 minutes.
5. Use two forks to pull meat apart.
6. Drizzle BBQ sauce and hot honey. Mix well.
7. Return chicken to oven/smoker at 400°F for 15 minutes to thicken sauce.
8. Serve on buns, tacos, nachos, or over rice. Add extra sauce, cheese, onions as desired.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 22gSaturated Fat: 5gSodium: 950mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 38g

This Mission BBQ Pulled Chicken Recipe delivers amazing smoky flavor that everyone loves.

The sweet and spicy combination creates tender, juicy chicken that works for any meal.