Applewood Smoked Chicken Sandwiches Recipe


Spatchcocked chicken smoked to perfection leads to the juiciest pulled chicken, slathered in BBQ sauce and thrown on a bun for a mouthwatering sandwich that’ll please the tastebuds.



2 whole chickens
coleslaw to garnish
sandwich buns
handful apple wood chunks


1½ tablespoons paprika
1½ tablespoons brown sugar
2 teaspoons onion powder
½ tablespoons salt
1 teaspoon black pepper

BBQ Sauce

1⅓ cup tomato sauce
1 tablespoon tomato paste
1 cup apple cider vinegar
¼ cup molasses
¼ cup brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon lemon juice
a few dashes of Louisiana hot sauce


  1. Preheat your smoker at 135°C.
  2. Using meat shears or a sharp knife, remove the backbone from both chickens and make a small cut through the breastbone from the inside so the chicken can lay flat like an open book.
  3. Combine all rub ingredients into a bowl and then rub both chickens on each side with the seasoning blend.
  4. Place the chickens inside the smoker and toss 2 to 3 chunks of apple wood onto the hot coals for smoking. Close the lid and cook for 1½ – 2 hours or until the internal temperature of the chicken reaches 75°C on an instant read thermometer.
  5. While the chicken is smoking, combine all BBQ sauce ingredients into a saucepan and simmer for 15 minutes.
  6. Once the chickens have reached an internal temperature of 75°C, remove from the smoker and cover with aluminium foil. Let rest at room temperature for 15 minutes.
  7. Using heat-resistant gloves or meat claws, shred both chickens and discard the bones. Mix in the BBQ sauce.
  8. Assemble the pulled pork and coleslaw onto grilled sandwich buns. Enjoy!

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