CHINESE SMOKED CHICKEN RECIPE

CHINESE SMOKED CHICKEN RECIPE 

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⭐ INGREDIENTS

A. Whole Chicken

• 1 whole chicken (about 3–3.5 lbs), patted dry

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B. Chinese Aromatic Brine (Base Flavor)

• 6 cups water

• 1/3 cup soy sauce

• 3 tbsp dark soy sauce

• 1/4 cup Shaoxing wine

• 3 tbsp sugar (or rock sugar)

• 1 tbsp kosher salt

• 1 star anise

• 1 cinnamon stick

• 3 slices ginger

• 4 cloves garlic, smashed

• 2 bay leaves

• 1 tsp Sichuan peppercorns (optional for numbing aroma)

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C. Tea-Smoking Mixture (Dry Smoke Bed)

(This creates the signature Chinese smoky aroma.)

• 1/2 cup white rice

• 1/2 cup brown sugar

• 1/4 cup loose-leaf tea (jasmine, oolong, or lapsang souchong)

• 2 tbsp soy sauce–dried tangerine peel (optional but authentic)

• 2 tbsp raw peanuts (optional, old Beijing method)

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D. Final Glaze (for color & shine)

• 1 tbsp sesame oil

• 1 tbsp honey

• 1 tbsp soy sauce

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🔥 STEP-BY-STEP COOKING METHOD

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1. Brine the Chicken (Flavor Foundation)

Simmer all brine ingredients for 5 minutes, cool fully, then submerge chicken.
Brine 6–12 hours in the refrigerator.

Purpose:

• Firms the skin

• Keeps the meat juicy during smoking

• Infuses deep soy–spice flavor

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2. Air-Dry the Chicken (Essential for Perfect Skin)

Remove from brine and pat dry.
Place on a rack uncovered in the fridge for 4–12 hours.

This step ensures:

• Skin becomes drier, producing the signature lacquered look

• Smoke adheres more evenly

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3. Pre-Cook the Chicken (Traditional Chinese Method)

Place the chicken on a steamer rack.
Steam for 25–30 minutes, until skin tightens and the meat begins to cook.

Why steam first?

• Prevents over-smoking

• Gives that silky, tender Chinese poultry texture

• Ensures even cooking

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4. Prepare the Tea-Smoking Bed

Line a wok or smoker pan with foil.

Spread the smoking mixture:

• rice

• tea

• sugar

• aromatics

Place a wire rack above it.

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5. Smoke the Chicken

Heat wok over medium-high until mixture begins to smoke.
Reduce heat to medium-low.

Place chicken on the rack, cover tightly, and smoke 18–25 minutes.

Rest chicken 10 minutes afterward.

Aromas produced:

• tea provides floral, roasted notes

• sugar caramelizes and darkens the skin

• rice gives a clean, non-harsh burn

• spices add warm perfume

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6. Finish the Skin

Brush lightly with the glaze and briefly place under a broiler or hot oven (450°F / 230°C) for 3–5 minutes.

This develops:

• mahogany, glossy color

• crisp-tender skin

• slight sweetness

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🍽️ HOW TO SERVE CHINESE SMOKED CHICKEN

• Slice into thin bone-in segments (traditional Chinese service)

• Or carve Western-style

• Serve with:

  • scallion–ginger dipping sauce

  • chili crisp

  • sweet soy dipping sauce

  • pickled cucumbers

Great served hot, room temperature, or chilled.

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⭐ CHEF'S NOTES & HIGH VALUE TIPS

1. For richer color:

Add 1 tsp dark soy to the glaze.

2. For deeper smokiness:

Use lap­sang souchong tea for natural pine-smoke aroma.

3. For ultra-juicy meat:

Steam to 150°F internal temp, smoke to 165°F.

4. Want restaurant-style crisp skin?

Blow-dry with a fan for 20–30 minutes before smoking.

5. Avoid bitter smoke:

Never let sugar burn too hot — control the heat.

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🔥 VARIATIONS

Sichuan-Style

Add:

• 1 tsp Sichuan peppercorn

• 1 tbsp chili flakes

• 1 tbsp doubanjiang rubbing paste under skin

Cantonese-Style

Increase:

• ginger

• Shaoxing wine

• honey glaze

Beijing/Hunan Rustic Style

Smoke longer (30–40 min) for stronger flavor.

OTHER RECIPES

SMOKED CHICKEN RECIPE INGREDIENTS

• 6 tbsp. soy sauce
• 3 tbsp. hoisin sauce (or catsup)
• 2 tbsp. dry white wine
• 1 green onion, chopped
• 1 tbsp. brown sugar
• 1 tbsp. finely minced ginger
• 1 tsp. liquid smoke flavoring
• 1 cooking bag
• 1 (3 3/4 lb.) chicken
• Green onions, sliced
• Steamed rice

SMOKED CHICKEN RECIPE INSTRUCTIONS 

Combine first 7 ingredients in cooking bag. Add chicken and seal tightly. 

Rotate bag to coat chicken with marinade. Refrigerate at least 3 hours or overnight, turning bag occasionally. Preheat oven to 350 degrees. Set bag with chicken on baking sheet. Cut 5 small vents in top of bag. Bake until chicken is tender and brown, about 1 hour and 15 minutes. 

Remove from oven and cool slightly. Open bag and pour juices into bowl. Cut chicken into pieces. Arrange on platter. Pour some of juices over chicken. Garnish with green onions. Serve with rice, passing remaining juices separately. Cool. Enjoy the CHINESE SMOKED CHICKEN RECIPE !!!

CHINESE SMOKED CHICKEN RECIPE VIDEO :

Smokey Herbed Chicken Thighs

Smokey Herbed Chicken Thighs 

Juicy, smoky, herb-infused chicken with crisp skin, fragrant seasoning, and a buttery finish.

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🟩 WHY THIS RECIPE IS HIGH VALUE

✔ Deep wood smoke + fresh herbs = layered flavor
✔ Perfect crispy skin without drying the meat
✔ Herb rub designed specifically for smoking
✔ Works on pellet, offset, charcoal, or electric smokers
✔ Includes optional marinade AND finish glaze
✔ Flexible flavor profile (Mediterranean → rustic → smoky-garlic)

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🟩 INGREDIENTS

Chicken

• 6–8 bone-in, skin-on chicken thighs

• 2 tbsp olive oil

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Smoky Herb Rub (HIGH VALUE BLEND)

• 1 tbsp smoked paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp dried thyme

• 1 tsp dried rosemary, crushed

• 1 tsp dried oregano

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/2 tsp chili powder

• 1/4 tsp cayenne (optional for heat)

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Optional Herbed Marinade (for deeper infusion)

Mix together:

• 1/4 cup olive oil

• 1 tbsp lemon juice

• 3 cloves garlic, minced

• 2 tsp crushed rosemary

• 2 tsp thyme

• 1 tsp smoked paprika

• 1 tsp honey (helps browning)

Marinate thighs 2–4 hours.

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Buttery Herb Smoke Finish (HIGH VALUE TOUCH)

• 2 tbsp butter

• 1 tsp lemon zest

• 1 tsp chopped fresh rosemary or thyme

• 1 clove garlic, smashed (optional)

Melt together and brush on chicken at the end.

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🟩 WOOD CHOICES FOR HERBED CHICKEN

Best woods for herb-forward smoking:

• Apple — clean sweetness

• Cherry — color + mild fruit smoke

• Pecan — rich + slightly nutty

• Oak — neutral, consistent

Avoid strong woods like mesquite unless you prefer bold smoke.

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🟩 HOW TO MAKE SMOKEY HERBED CHICKEN THIGHS

🔹 STEP 1 — Prep the Chicken

Pat dry thoroughly (helps get crispy skin).
Brush lightly with olive oil.

If marinating, pat dry again before adding dry rub.

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🔹 STEP 2 — Season Generously

Rub chicken thickly with the Smoky Herb Rub.
Lift the skin and season a little underneath for maximum flavor.

Let sit 15–20 minutes while smoker heats.

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🔹 STEP 3 — Preheat the Smoker

• Set to 250°F (121°C) for deep smoke penetration

• Add wood of choice

Place water pan if desired for extra moisture.

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🔹 STEP 4 — Smoke Low & Slow

Place thighs skin-side up.

Smoke for:

• 1.75 to 2.5 hours

• Until internal temp hits 165°F then continue to 175–185°F for tenderness

Dark meat becomes buttery at higher temps.

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🔹 STEP 5 — Crisp the Skin (Essential Step)

Raise smoker or grill to 375–400°F.

Crisp thighs skin-side up for:

• 5–10 minutes, or until skin is rendered and crisp

This locks in flavor without burning herbs.

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🔹 STEP 6 — Brush with Buttery Herb Finish

Remove chicken from heat.
Brush generously with melted herb butter mixture.
Rest 10 minutes before serving.

This adds shine, moisture, and a fresh herb aroma.

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🟩 FLAVOR VARIATIONS (HIGH VALUE)

🌿 Mediterranean Herb Smoke

Add:

• lemon slices

• extra oregano

• drizzle of olive oil before serving

🔥 Smoky Garlic-Chili Version

Add to dry rub:

• 1 tsp extra chili powder

• Add garlic chili crisp at the end

🍁 Maple Herb Sweet Smoke

Brush thighs with:

• 1 tbsp maple syrup + 1 tbsp butter
  during the final crisping stage.

🌿 Fresh Herb Explosion

Toss fresh basil, parsley, and thyme with lemon juice
and sprinkle over chicken after resting.

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🟩 SERVING SUGGESTIONS

• Roasted potatoes or herb rice

• Grilled vegetables

• Creamy mashed potatoes

• Lemon-garlic pasta

• Fresh salad with vinaigrette

• Cornbread

• Smoked herb gravy (incredible with drippings!)

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🟩 PRO TIPS FOR PERFECT RESULTS

✔ Let thighs reach 175–185°F for true tenderness
✔ Don’t rush the crisping stage — it makes all the difference
✔ Pat thighs VERY dry for crispy skin
✔ Add fresh herbs at the end for brightness
✔ Use crushed dry rosemary (better smoke adhesion)

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🟩 STORAGE

• Refrigerate: 4 days

• Freeze: 2 months

• Reheat at 275°F until warm

OTHER RECIPES

A great recipe for great smoked chicken...

 INGREDIENTS

• 8 chicken thighs
• 2 tsp salt
• 1 tsp granulated sugar
• 1 tsp oregano
• 1 tsp basil
• 1 tsp thyme
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 2 pkgs foil wrapped apple wood

INSTRUCTIONS 

Mix spices and herbs well. Season all surfaces of the thighs, including the skin, using all of the herb mixture. 

Allow the thighs to rest for at least one hour before gas grill smoking. 

 Place the thighs in the gas grill, and smoke at 225 to 250 degrees. After one hour, turn and rearrange the thighs, and add the other package of wood. 

Check the temperature of the thighs after two hours…thighs are done at 180 degrees. 

Continue gas grill smoking until the thighs are done. 

It will take from two to five hours, depending on the grill temperature, weather conditions, and size of the thighs. 

 If you want to be really decadent, brush a little melted butter on the hot smoked chicken thighs right before serving! 

Enjoy! tea-smoked-chicken recipe...

VIDEO:

Smoked Jamaican Jerk Chicken

Smoked Jamaican Jerk Chicken Recipe 

A powerhouse recipe with fiery spices, citrus, herbs, and allspice layered under clean wood smoke. The result is juicy, spicy, aromatic chicken with a beautiful mahogany color and crisp edges.

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🟩 WHY THIS RECIPE IS SPECIAL (HIGH VALUE)

✔ Uses a true jerk marinade—aromatic, herbal, spicy, citrusy
✔ Smoking the chicken adds depth traditional grilling can’t match
✔ Perfect balance of heat, sweetness, acid, and wood smoke
✔ Works great with whole chickens, thighs, legs, or wings
✔ Restaurant-level flavor with simple ingredients
✔ Includes pro techniques, wood pairings & intensity adjustments

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🟩 INGREDIENTS

Chicken

• 6–8 chicken thighs or 1 whole chicken cut into pieces

• 2 tbsp neutral oil

• Optional: 2 tsp kosher salt for dry brining

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AUTHENTIC JERK MARINADE (HIGH VALUE VERSION)

Blend until smooth:

• 6–8 scallions

• 1 medium onion

• 6 cloves garlic

• 1–3 Scotch bonnet peppers (adjust heat)

• 1-inch knob fresh ginger

• 2 tbsp fresh thyme leaves (or 1 tbsp dried)

• 1 tbsp allspice

• 1 tsp freshly ground black pepper

• 1 tsp cinnamon

• 1 tsp nutmeg

• 1 tbsp brown sugar

• 2 tbsp soy sauce

• 2 tbsp vinegar (white or apple cider)

• 2 tbsp lime juice

• 1 tbsp vegetable oil

• Optional: 1–2 tbsp molasses for deeper color & sweetness

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🟩 WOOD CHOICE FOR SMOKED JERK

The best woods for the signature flavor:

• Pimento wood (traditional)

• Hickory – strong, earthy

• Cherry – sweet & fruity

• Oak – clean and balanced

For an island-inspired profile:
→ Mix fruit wood with a touch of hickory.

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🟩 HOW TO MAKE SMOKED JERK CHICKEN

🔹 STEP 1 — Marinate the Chicken

Pat chicken dry.
Make shallow slashes in thick portions for deeper flavor.

Coat heavily with jerk marinade.
Marinate:

• Minimum: 4 hours

• Ideal: 12 hours

• Maximum: 24 hours

Keep refrigerated while marinating.

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🔹 STEP 2 — Preheat Smoker

• Set smoker to 250°F (121°C)

• Add wood of choice

• Place a water pan to help keep chicken moist

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🔹 STEP 3 — Smoke the Chicken (Low & Slow)

Place chicken skin-side up on smoker grates.

Cook times:

• Thighs/legs: 2–3 hours

• Bone-in breasts: 1.5–2 hours

• Whole chicken (cut up): 2.5 hours average

Target internal temp:

• Dark meat: 175–185°F for best tenderness

• White meat: 160–165°F

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🔹 STEP 4 — OPTIONAL: Finish Over High Heat

To replicate the crisp edges of jerk technique:

Transfer chicken to:

• a hot grill OR

• smoker at 400°F

Cook 3–6 minutes to char the edges lightly.

This caramelizes the sugars and intensifies the aroma.

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🔹 STEP 5 — Rest & Serve

Let rest 10 minutes before slicing.
This locks in juices and sets the seasoning.

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🟩 FLAVOR BOOSTERS (HIGH VALUE ADD-ONS)

⭐ Citrus Burst

Add fresh lime zest to the final presentation.

⭐ Extra Heat

Add an additional Scotch bonnet to the marinade after blending for raw heat.

⭐ Sweet & Fiery Glaze

Simmer together:

• 1/4 cup pineapple juice

• 2 tbsp honey

• 1 tbsp brown sugar
  Brush during last 10 minutes of smoking.

⭐ Island Herb Finisher

Mix chopped thyme + scallions + lime juice and scatter on top right before serving.

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🟩 WHAT TO SERVE WITH SMOKED JERK CHICKEN

• Coconut rice or rice & peas

• Fried plantains

• Grilled corn with lime butter

• Pineapple salsa

• Cucumber-lime salad

• Sweet mango slaw

• Roasted sweet potatoes

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🟩 PRO TECHNIQUES FOR PERFECT JERK

✔ Dry brine 2 hours before marinating for extra juiciness
✔ Use cooking oil in the marinade to help spices penetrate
✔ Don’t rinse marinade off—leave it thick
✔ For maximum authenticity, include thyme and allspice generously
✔ Keep chicken moist by not exceeding cooking temps
✔ Allow marinade to sit overnight for full aromatic bloom

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🟩 STORAGE

• Refrigerate up to 4 days

• Freeze up to 2 months

• Reheat gently at 325°F or shred into rice dishes

OTHER RECIPES

SMOKED CHICKEN INGREDIENTS:

• One whole white onion, chopped
• Six green onions, chopped
• Two Jalapeno peppers, chopped
• One Scotch bonnet pepper(or Habanero), seeded
• Two teaspoons salt
• Two teaspoons chopped garlic
• One and one-half teaspoons allspice
• One teaspoon dried thyme
• One teaspoon dried oregano
• One teaspoon ground cumin
• One teaspoon black pepper
• One-half teaspoon nutmeg
• One-half teaspoon cinammon
• One-quarter teaspoon ground cloves

INSTRUCTIONS 

 Add all ingredients to a blender and process until smooth. 

If the mixture is too thick, add just enough water to loosen it up. 

Rub the jerk seasoning all over the chicken, letting it marinate at least 4 hours, and better yet, overnight, before smoking it until tender. 

The smoked chicken recipe is ready to serve....!

Smoked Jamaican Jerk Chicken Video:

Fantastic Bourbon Smoked Chicken

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.

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🟩 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

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🟩 INGREDIENTS

Chicken

• 4–6 chicken thighs OR 2–3 chicken breasts OR 1 whole chicken

• 2 tbsp olive oil

Simple Chicken Brine (optional but HIGHLY recommended)

• 6 cups water

• 1/4 cup kosher salt

• 3 tbsp brown sugar

• 1 tsp black peppercorns

• 2 bay leaves
  (Brine 2–4 hours for breasts, 4–6 hours for thighs, 6–12 for whole chicken.)

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Bourbon Dry Rub

• 1 tbsp smoked paprika

• 1 tbsp brown sugar

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp kosher salt

• 1 tsp black pepper

• 1/2 tsp cayenne

• 1/2 tsp ground mustard

• 1/2 tsp chili powder

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Fantastic Bourbon Glaze

(Make on stove while chicken smokes)

• 1/2 cup bourbon

• 1/3 cup brown sugar

• 1/3 cup ketchup

• 2 tbsp soy sauce

• 1 tbsp apple cider vinegar

• 1 tbsp Worcestershire

• 1 tbsp butter

• 1 tsp garlic powder

• Optional: 1–2 tsp hot sauce
  Simmer until thick and glossy.

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🟩 HOW TO MAKE FANTASTIC BOURBON SMOKED CHICKEN

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🔹 STEP 1 — Brine the Chicken (Optional but game-changing)

Brining improves juiciness and tenderness.
Pat dry afterward.

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🔹 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.

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🔹 STEP 3 — Preheat Smoker

• Temp: 250°F (121°C)

• Best woods: apple, hickory, pecan, or cherry

• Set a water pan for moisture if needed.

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🔹 STEP 4 — Smoke the Chicken

Place chicken directly on grates.

Cook times (approx):

• Thighs: 1.5–2.5 hours

• Breasts: 1–1.75 hours

• Whole chicken: 3–4 hours

Internal temp target:

• 160°F for breasts

• 170–175°F for thighs

• 160–165°F for whole chicken breast side

Chicken will finish at safe temps during the glazing stage.

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🔹 STEP 5 — Make the Bourbon Glaze

Simmer glaze ingredients 10–15 minutes until thick enough to coat a spoon.

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🔹 STEP 6 — Glaze the Chicken (The Secret Step)

Once chicken hits 155–160°F, begin glazing.

• Brush glaze generously

• Smoke 10 minutes

• Brush again

• Smoke 10–15 minutes more

This creates a sticky, lacquered, caramelized bourbon crust.

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🔹 STEP 7 — Final Temp & Rest

Hit final internal temps:

• 165°F (breasts)

• 175°F (thighs)

• 165°F (whole chicken breast)

Remove from smoker.
Rest 10 minutes.

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🟩 SERVING IDEAS

Serve with:

• Mash or smoked garlic potatoes

• Grilled corn with honey butter

• Roast sweet potatoes

• Fried rice or bourbon rice pilaf

• Green beans with bacon

• Fresh slaw or pickled cucumbers

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🟩 FLAVOR VARIATIONS (HIGH VALUE)

🔥 Bourbon Peach Smoked Chicken

Add 1/3 cup peach preserves to the glaze.

🌶️ Spicy Bourbon Fire Chicken

Add:

• 1–2 tbsp hot sauce

• 1 tsp crushed red pepper

• 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.

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🟩 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.

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🟩 STORAGE

• Fridge: up to 4 days

• Freeze: up to 2 months

• Reheat: warm gently in oven (325°F) with extra glaze

OTHER RECIPES

Ingredients

• 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

Preparation

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.

2. Soak wood chips in water for 1 hour; drain.

3. Remove the chicken from brine; pat chicken dry with paper towels. Strain brine through a sieve; discard brine and reserve 2 apple quarters, 2 lemon quarters, 2 onion quarters, and garlic. Discard remaining solids. Sprinkle chicken cavity with pepper; add reserved solids to chicken cavity. Lift wing tips up and over back; tuck under chicken. Tie legs.

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 !

VIDEO: