Traeger Smoked Korean BBQ Pulled Chicken

About This Recipe

Smoked pulled chicken in a sweet, spicy, and umami Korean BBQ sauce.

Ingredients

• 3 pounds Boneless Skinless Chicken Thighs
• 2 teaspoons Toasted Sesame Oil
• 2 Tablespoons Korean Chili Flakes (Gochugaru*)
• 2 teaspoons Kosher Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 1 cup BBQ Sauce
• 1/4 cup Gochujang
• 1/3 cup Water
• 1 Tablespoon Soy Sauce

Instructions

1. Preheat your smoker to 225ºF. If you have the Traeger Super Smoke function or something similar, use it. (I used Traeger Signature pellets, which is a hickory, maple, and cherry blend.)
2. Toss the chicken in the toasted sesame oil before seasoning with the salt, pepper, garlic powder, and chili flakes. Place the seasoned chicken directly on the grill grates and cook for 60-75 minutes or until it starts to pick up a bit of color around the edges.
3. Mix together the sauce ingredients and place in a large skillet or smoker safe dish. Transfer the smoked chicken to the pan and flip to coat both sides of each piece of chicken in the sauce. Create an even layer in the pan before covering with foil or a lid.
4. Increase the grill temperature to 350ºF and cook for an additional 60-75 minutes or until the chicken shreds easily.
5. Once the chicken is ready to shred, set the grill to its keep warm function (165ºF to 185ºF). Shred the chicken with forks and let it rest in the sauce until ready to serve.