Pulled Chicken Thigh BBQ Baked Potato

Juicy smoked or oven-baked chicken thighs meet crispy, seasoned baked potatoes in this ultimate comfort dish. Layered flavors from P&L Steak Rub and High Plains BBQ Seasoning make it a weeknight winner or weekend showstopper.

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Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tbsp P&L Steak Rub (salt & pepper substitute)
• 1½ tbsp P&L High Plains BBQ Seasoning

For the Potatoes:

• 4 large russet potatoes
• Olive oil
• Coarse salt (kosher or flaky sea salt) for the exterior
• Light dusting of P&L Steak Rub

Optional Toppings:

• Shredded cheddar cheese
• Sour cream
• Chopped green onions
• Crumbled bacon
• Butter
• Extra High Plains BBQ Seasoning for finishing

Check out our P&L Approved Gear:

• Smoker or pellet grill
• Meat thermometer
• Oven-safe baking sheet
• Potato baking rack or foil

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Grill/Smoker Method

1. Prep the Chicken

1. Pat chicken thighs dry and rub with olive oil.
2. Apply P&L Steak Rub evenly; let rest 10–15 minutes until surface is slightly tacky.
3. Layer High Plains BBQ Seasoning on top; rest another 10–15 minutes before cooking.

2. Smoke the Chicken

• Preheat smoker to 250–275°F.
• Smoke chicken until internal temp reaches 190°F (about 2–2½ hours).
• Remove and rest 10–15 minutes, then shred.

3. Smoked Baked Potatoes

• Wash and dry potatoes. Rub with olive oil, roll in coarse salt, lightly dust with Steak Rub.
• Place directly on smoker grates and cook 1½–2 hours until tender and skins crisp.

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Oven Method

1. Prep the Chicken

Same as smoker method: rub with olive oil, layer Steak Rub, rest, then layer High Plains.

2. Bake the Chicken

• Preheat oven to 325°F.
• Place chicken on a baking sheet or shallow roasting pan.
• Bake 1½–2½ hours until internal temp reaches 190°F.
• Rest 10–15 minutes, then shred.

3. Oven-Baked Potatoes

• Preheat oven to 400°F.
• Wash, dry, rub with olive oil, roll in coarse salt, lightly dust with Steak Rub.
• Bake 50–60 minutes until tender. Optional: broil 3–5 minutes for extra-crispy skin.

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Assemble Your Loaded Potato

1. Slice open potatoes and fluff interior with a fork.
2. Add butter and shredded cheese.
3. Pile on smoked or baked pulled chicken thighs.
4. Top with sour cream, bacon, green onions, and sprinkle High Plains BBQ Seasoning.
5. Optional: drizzle butter mixed with High Plains for glossy, flavor-packed finish.

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Chef Tips

• Resting chicken ensures maximum juiciness and flavor absorption.
• Coarse salt on potatoes gives that perfect steakhouse crunch.
• Use a meat thermometer for precise results — pulled chicken is best at 190°F internal.

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Amazon Associates Disclosure

As an Amazon Associate, P&L Steaks Grilling Supply earns from qualifying purchases.

Some links in this post are affiliate links, meaning we may earn a small commission if you purchase through them — at no additional cost to you. We only share products we personally use and love in our own BBQ setups.

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