smoked chicken sandwich

Smoked Chicken Sandwich Recipe

Smoked Chicken Sandwich Recipe with Blue Cheese Slaw

Everyone is firing up the grills for the 4th of July Celebration this weekend, and I want to share with you a recipe that’s guaranteed to be a crowd pleaser! It’s for a Smoked Chicken Sandwich topped with creamy Blue Cheese slaw. For these Smoked Chicken Sandwiches, first you’ll need a couple whole chickens from the grocery store. Remove the chickens from the cryovac packaging and rinse under cool water in the sink. Be sure to remove the neck and any giblets left in the cavity and be extra careful when working with raw chicken. smoked chicken sandwich For this recipe I’m keeping it real simple. It’s what I call “old school” smoked chicken. Just seasoning and smoke… no brine, injection, or marinade. Hit the outside of each bird with a good dose of Salt, Black Pepper, and Garlic (my Killer Hog’s AP seasoning goes great here). Then layer on your favorite BBQ Rub to create a “Chicken Bark”. smoked chicken sandwich Anytime I’m smoking chicken I run my pit at a higher temperature. 275⁰ is optimal for getting the meat done and cooking the skin. There’s nothing worse than rubbery chicken skin, so ramp that cooking temperature up and you won’t have a problem. For this cook, I’m using my Ole Hickory Ace MM set for 275⁰ with a little pecan chunks thrown right on the hot coals for smoke. Pecan is my go to wood for chicken. It’s mild and gives it a great lightly smoked flavor. You can use your favorite wood; it’s not gonna hurt my feelings. smoked chicken sandwich When the smoker is up to temp, place the chicken breast side up on the rack and close the lid. It’ll take about 3 hours for these to smoke, but after an hour or so insert a wired probe thermometer (I use the Chef Alarm by Thermoworks) to keep an eye on the internal temperature. Chicken is done when the white meat hits 165⁰ and the dark meat hits 175⁰. Always be sure to check in the thickest part of the meat away from the bone. smoked chicken sandwich While the chicken is doing its’ thing on the smoker, it’s a good time to put together the slaw used for building the Smoked Chicken Sandwich. Blue Cheese Slaw Recipe Blue Cheese Slaw Recipe
  • 10oz Shredded Red Cabbage
  • ½ cup White BBQ Sauce (recipe below)
  • ¼ cup Blue Cheese Crumbles
  • 3 Green Onions sliced fine
  • 2 tablespoons White Sugar
  • 1 teaspoon Celery Seed
Combine these ingredients and place in the refrigerator for at least an hour before serving.   smoked chicken sandwich Remove the chickens from the smoker and cover loosely with foil inside on the counter. They’ll need to rest at least 15-20 minutes before pulling. There will be a little moisture loss during the resting stage but this is ok. I use a big platter so none of the juice escapes. It’s great for mixing back in with the meat once it’s off the bone. Now it’s time for a good ole fashioned “Chicken Pickin”. Remove the legs, wings, breast, and thighs. The meat will still be hot, so use a pair of glove liners underneath a pair of nitrile gloves. smoked chicken sandwich Pull the meat into equal size portions separating any bones or cartilage working through the whole carcass. The skin can easily be pulled apart too, and it’s great mixed in with the meat. You can even save the discarded bones and make a really good smoked chicken stock. Smoked Chicken Sandwich Once all the meat is pulled, it’s time to build the sandwiches… Split open a jumbo burger bun and pile a good bit of the chicken on the bottom half, drizzle with White BBQ Sauce (recipe below), and top with a mound of the Blue Cheese Slaw. My extra spicy Killer Hog’s Sweet Fire Pickles go great with this sandwich and it’s sure to be a huge hit at your 4th of July Celebration this weekend. Enjoy the Holiday and we’ll see you next time! Print
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Smoked Chicken Sandwich Recipe


  • 2 Whole Chickens (about 5lbs each)
  • ¼ cup Killer Hogs AP Rub
  • ¼ cup Killer Hogs The BBQ Rub
  • 10oz Shredded Red Cabbage
  • ½ cup White BBQ Sauce*
  • ¼ cup Blue Cheese Crumbles
  • 3 Green Onions sliced fine
  • 2 tablespoons White Sugar
  • 1 teaspoon Celery Seed

For the White BBQ Sauce

  • 2 cups Mayonnaise
  • ½ cup Apple Cider Vinegar
  • 1 tablespoons Black Pepper (course ground)
  • 1 tablespoons White Sugar
  • 1 heaping teaspoon Prepared Horse Radish
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Ground Cayenne Pepper
  • Juice from 2 Lemons


  1. Bring Smoker or Grill set up for indirect heat to a cooking temperature of 275⁰ using a few chunks of pecan wood added to the hot coals for smoke flavor.
  2. Remove Chicken from packaging and rinse under cool water. Be sure to remove neck and giblets from cavity.
  3. Season the outside of each chicken with AP rub (Salt, Black Pepper, and Garlic) and a layer of The BBQ Rub (any bbq rub can be substituted).
  4. Place chickens on cooking rack and hold smoker temperature steady at 275⁰.
  5. After 1 hour place a wired meat probe into thickest part of Breast. Set alarm for 165⁰ internal.
  6. Remove chicken from smoker when internal temperature hits 165⁰ in breast and 175⁰ in thigh.
  7. Rest chicken for 15-20 minutes on counter before pulling.
  8. Separate chicken from bone and shred into equal size pieces.
  9. For each sandwich Open a split bun or roll and layer pulled chicken topped with a good drizzle of White BBQ Sauce, and a heaping scoop of Blue Cheese Cole Slaw.
  10. Serve with your favorite Spicy Sweet Pickle and enjoy.
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Smoked Chicken Sandwich with Blue Cheese Slaw

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13 responses to “Smoked Chicken Sandwich Recipe”

  1. Keith Kavitz says:

    I cooked the smoked chicken sandwich for the 4th of July this year and was nervous introducing a new main course for the meal. Everyone loved it and were asking for the recipe. The sweet slaw perfectly compliments the tang in the white bbq.
    Thanks for the success
    Keith Kavitz

  2. Brown Smith says:

    Malcom , Awesome one, I’m also a blogger, Can you please just tell me what kind of thermometer you used in this/recipes post (red one).

    And interested in writing a blog post and featuring this website on my blog,
    Let know if you interested 🙂

  3. Jacob Brody says:

    Today I want to make smoked chicken sandwich. your guide helps me.

  4. Andy Galushko says:

    Made this pulled chicken and slaw dish today, man was it good! I know you said its great for July 4th but it’s Nov 18 and 38 degrees here in CT and it was just as good..Another winning recipe spelled out in perfect detail. THANK YOU for taking the time to put these videos & instructions together.

  5. Cory Young says:

    How many people would this feed?

  6. Ben says:

    Made this the other day and it was fantastic! The Alabama sauce was great and your rubs made the chicken very tasty.

  7. John M. says:

    Another Malcom Reed hit in my house, I have to start smoking more volume, I never have any leftovers! Made this for my family last weekend on my Camp Chef pellet smoker and I could have actually made a third chicken it was went so fast. The slaw turned out better than I expected since im not much of a blue cheese fan, but I did it the way you said and it was fantastic, thanks for all the great recipes Malcom, I am a beleiver!

  8. Kristal Roberts says:

    So good, I don’t make the slaw but man oh man is the chicken deeeelicious!

  9. Chad says:

    Another great recipe. Thanks Malcom!

  10. GreggC74 says:

    I am a huge fan of this white sauce, at my house we call it Buckeye White sauce, but my kids request it often. It is great on Pulled pork, slaw, baked potatoes, even as a lunch meat sandwich spread. One of the best Malcom Reed additions!

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