Fantastic Bourbon Smoked Chicken
The ultimate fusion of low-and-slow smoke flavor with a bold, sticky bourbon sauce. Works beautifully with whole chickens, thighs, legs, or breasts.
🟩 WHAT MAKES THIS RECIPE INCREDIBLE
✔ Sweet, smoky, spicy bourbon glaze
✔ Chicken stays juicy thanks to a light brine
✔ Works on any smoker—pellet, offset, charcoal
✔ Layered flavors: dry rub → smoke → glaze finish
✔ Restaurant-quality appearance and shine
✔ Delicious with rice, potatoes, or grilled vegetables
🟩 INGREDIENTS
Chicken
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4–6 chicken thighs OR 2–3 chicken breasts OR 1 whole chicken
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2 tbsp olive oil
Simple Chicken Brine (optional but HIGHLY recommended)
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6 cups water
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1/4 cup kosher salt
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3 tbsp brown sugar
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1 tsp black peppercorns
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2 bay leaves
(Brine 2–4 hours for breasts, 4–6 hours for thighs, 6–12 for whole chicken.)
Bourbon Dry Rub
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1 tbsp smoked paprika
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1 tbsp brown sugar
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2 tsp garlic powder
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2 tsp onion powder
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1 tsp kosher salt
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1 tsp black pepper
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1/2 tsp cayenne
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1/2 tsp ground mustard
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1/2 tsp chili powder
Fantastic Bourbon Glaze
(Make on stove while chicken smokes)
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1/2 cup bourbon
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1/3 cup brown sugar
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1/3 cup ketchup
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2 tbsp soy sauce
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1 tbsp apple cider vinegar
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1 tbsp Worcestershire
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1 tbsp butter
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1 tsp garlic powder
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Optional: 1–2 tsp hot sauce
Simmer until thick and glossy.
🟩 HOW TO MAKE FANTASTIC BOURBON SMOKED CHICKEN
🔹 STEP 1 — Brine the Chicken (Optional but game-changing)
Brining improves juiciness and tenderness.
Pat dry afterward.
🔹 STEP 2 — Season with Dry Rub
Lightly coat chicken with olive oil.
Massage dry rub on all sides.
Rest 15–20 minutes at room temperature.
🔹 STEP 3 — Preheat Smoker
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Temp: 250°F (121°C)
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Best woods: apple, hickory, pecan, or cherry
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Set a water pan for moisture if needed.
🔹 STEP 4 — Smoke the Chicken
Place chicken directly on grates.
Cook times (approx):
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Thighs: 1.5–2.5 hours
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Breasts: 1–1.75 hours
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Whole chicken: 3–4 hours
Internal temp target:
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160°F for breasts
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170–175°F for thighs
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160–165°F for whole chicken breast side
Chicken will finish at safe temps during the glazing stage.
🔹 STEP 5 — Make the Bourbon Glaze
Simmer glaze ingredients 10–15 minutes until thick enough to coat a spoon.
🔹 STEP 6 — Glaze the Chicken (The Secret Step)
Once chicken hits 155–160°F, begin glazing.
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Brush glaze generously
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Smoke 10 minutes
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Brush again
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Smoke 10–15 minutes more
This creates a sticky, lacquered, caramelized bourbon crust.
🔹 STEP 7 — Final Temp & Rest
Hit final internal temps:
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165°F (breasts)
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175°F (thighs)
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165°F (whole chicken breast)
Remove from smoker.
Rest 10 minutes.
🟩 SERVING IDEAS
Serve with:
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Mash or smoked garlic potatoes
🟩 FLAVOR VARIATIONS (HIGH VALUE)
🔥 Bourbon Peach Smoked Chicken
Add 1/3 cup peach preserves to the glaze.
🌶️ Spicy Bourbon Fire Chicken
Add:
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1–2 tbsp hot sauce
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1 tsp crushed red pepper
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Extra cayenne in rub
🍯 Honey-Bourbon Sticky Chicken
Replace brown sugar with honey in the glaze for thick shine.
🥃 Smoked Maple Bourbon Chicken
Replace sugar with maple syrup — excellent with pecan wood.
🍊 Citrus-Bourbon Chicken
Add orange zest + juice to glaze for bright flavor.
🟩 PRO TIPS FOR BEST RESULTS
✔ Don’t rush the glazing—multiple thin coats create best sticky finish.
✔ Keep smoker lid closed as much as possible for clean smoke flavor.
✔ Use a wireless thermometer for perfect timing.
✔ Let glaze set at 275°F at the end for deeper caramelization.
🟩 STORAGE
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Fridge: up to 4 days
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Freeze: up to 2 months
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Reheat: warm gently in oven (325°F) with extra glaze
- 2 quarts water
- 9 tablespoons bourbon, divided
- 1/4 cup packed dark brown sugar
- 3 tablespoons kosher salt
- 2 quarts ice water
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 3 bay leaves
- 3 garlic cloves, peeled
- 1 small onion, quartered
- 1 small Fuji apple, cored and quartered
- 1 lemon, quartered
- 1 (4-pound) whole chicken
- 2 cups applewood chips
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1 tablespoon butter, melted
1. Combine 2 quarts water, 1/2 cup bourbon, sugar, and kosher salt in a large Dutch oven, and bring to a boil, stirring until salt and sugar dissolve. Add ice water and next 7 ingredients (through lemon), and cool to room temperature. Add chicken to brine; cover and refrigerate 18 hours, turning chicken occasionally.
4. Remove the grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 275°.
5. Coat the grill rack with cooking spray; place on grill. Place chicken, breast side up, on grill rack over foil pan on unheated side. Combine the remaining 1 tablespoon bourbon and butter; baste chicken with the bourbon mixture. Close lid, and cook for 2 hours at 275° or until thermometer inserted into meaty part of thigh registers 165°. Add remaining 1 cup wood chips halfway through cooking time. Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin before serving. Enjoy it !
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