This smoked bourbon chicken recipe shows you how to spatchcock and smoke a whole chicken and finish it with an amazing bourbon glaze you'll love.
I can’t think of a more perfect chicken dish than a smoked bourbon chicken. This incredible recipe includes a whole chicken, halved, and completely coated in a sticky and sensational bourbon glaze.
Between the bourbon glaze and the deep smoky flavor, there is no better way to indulge in chicken right off the bone. The most amazing thing about this recipe is that it tastes so good, you would never believe how simple it is.
It just takes a few basic ingredients and a lot of patience. If you have that, there is so much you can do with the right smoker.
With warmer weather arriving soon, it's time to pull out the smoker. I love to cook outdoors in the Spring and Summer. Using a smoker helps to get the house cool during the hot summer days.
This recipe is a win-win in my book, not only is it delicious but I don't have to turn on my oven on a hot summer day.
How to Smoke a Whole Chicken
Now I am going to show you how to smoke a whole chicken and believe me when I tell you that the whole process could not be easier.
I couldn't believe it myself.
Before you do anything else you need to start with a whole chicken. Not a precooked rotisserie chicken. I mean a whole raw chicken.
We are starting from the ground up on this recipe, not smoking a rotisserie and seasoned bird from the hot case at the supermarket.
This chicken will put those store-bought meals to shame, Even though they are a tasty and economical way to feed a family on the fly.
Besides the chicken, you don’t need a lot of frills. This is a fairly simple recipe, but the flavors are carefully chosen to bring maximum taste to your smoked chicken entrée.
You'll need a sharp knife or scissors because I am going to show you how to prepare spatchcock chicken to smoke. We smoked whole chickens for years and now only prepare chicken cut in half for complete and even cooking.
In our opinion, spatchcocking a chicken for smoking is the only way to go and I wish we started doing it sooner.
Smoked Chicken Marinade and Glaze
Six ingredients are all it takes and you’ll be in lip smackin’, finger-lickin' heaven. It all starts with a simple bourbon glaze which is the best smoked chicken marinade.
As you might expect, it includes the usual suspects: soy sauce, dark brown sugar, and of course, your favorite bourbon.
Round it off with a little bit of fresh garlic, shallots and ground black pepper for a subtle pop of spice against the salty-sweet candy-coated smoked chicken.
Of course, there’s more to smoking meat than just the ingredients. If you have never smoked chicken before, it’s vitally important that you take a moment to double-check your supplies.
Make extra sure you have everything you will need before you get started.
There is literally nothing worse than starting on a recipe like this, reaching for an airtight sealable container, and realizing you forgot to check out on Amazon.
While your shopping, be sure to buy any of these items that you don’t already have.
Supplies Needed for Smoked Chicken
- Saucepan
- Large Baking Tray
- Whisk/Spoon
- Tongs
- Airtight/Sealable Container
- Meat Thermometer
- Wood Chips (or Pellets)
- Water
And of course:
Optimal Temperature for Smoking a Whole Chicken
When you are smoking poultry like chicken or turkey, you want your smoker to maintain 225 - 250 degrees Fahrenheit.
You will need to smoke your chicken for about 35 to 45 minutes per pound to ensure that your chicken is cooked all the way through.
The internal temperature of your smoked chicken needs to reach a minimum of 160 degrees Fahrenheit, however I personally prefer my chicken to reach 165 degrees.
Smoke Time for a Whole Chicken
When you are smoking a chicken it takes approximately 30 to 40 minutes per pound to ensure that your chicken is cooked all the way through.
Remember that for poultry you always want the internal temperature to reach at least 165 degrees.
When you are checking the internal temperature of your smoked chicken be sure to insert your thermometer into the middle of a chicken breast at the thickest part to ensure an overall temperature of 165 degrees.
Always allow your chicken to rest for at least 15 minutes before slicing so that your chicken stays juicy and tender.
Cook times are approximate and I can't recommend using a thermometer strongly enough. You need to be sure chicken is cooked before enjoying it!
How long to smoke a chicken at 225
We used to smoke our chicken at much higher temperatures in an attempt to get the chicken finished faster. This was a huge mistake that we no longer make.
We usually use a 6 to 7 pound chicken and smoke it for almost 5 hours or it reaches an internal temperature of 160 to 165 degrees.
What is Spatchcock
Spatchcocking is an effective way to smoke chicken by giving the smoke more access to the surface area of the chicken. It involves cutting the chicken in half and pressing flat so that the inside and the outside of the chicken can smoke evenly.
Spatchcocking is the most effective way to cook a chicken on a grill, especially in a smoker, because you get a consistent cook and you don't have to worry about the cavity.
Spatchcocking is a simple process of cutting away the backbone and clipping the wingtips. It's also known as butterflied because the whole chicken is spread apart right down the middle.
Part of spatchcocking is crunching the ribs by pressing down to flatten the chicken. When you are spatchcocking you will need to use very sharp kitchen shears or a sharpened knife.
Smoked Spatchcock Chicken Marinade and Glaze
We prefer to use this bourbon brown sugar glaze recipe for all of our smoked bourbon-glazed chicken. We used to switch things up and now we figure why mess with perfection?
Bourbon Glaze Recipe
Our bourbon glaze recipe ingredients are as follows:
- bourbon
- soy sauce
- dark brown sugar
- shallots
- garlic
- ground black pepper
How to Make Bourbon Glaze
Use a medium sized saucepan, over medium heat, and bring all of the ingredients for this bourbon brown sugar glaze recipe to a boil.
Stir constantly and allow to boil for a full minute before removing from heat and allowing to cool.
Reserve ¾ cup of the glaze for basting your chicken while it smokes. Oh, you will be so glad you did.
Once you spatchcock and prepare your chicken for smoking, place chicken halves in a large sealable container and pour the remaining bourbon brown sugar glaze all over the chicken.
After marinating, discard marinade and place chicken inside the smoker.
Apply bourbon glaze and aim for every 20 minutes after until chicken is cooked.
There you have it the perfect smoked bourbon glazed chicken. just wait until you try it.
Do I have to use a specific kind of wood for Smoked Bourbon Chicken?
No! As a matter of fact, I highly recommend experimenting with as many wood chips as you can. Even mix and match.
Different wood chips impart nuanced flavors to the meat and a custom blend of wood will do even better to make your bourbon smoked chicken unique.
We love to use hickory because it adds just a hint of bacon flavor that pairs well with chicken. However, there really is no wrong answer.
Experiment as much as you can until you find your ideal flavor. Alternatives to hickory that also pair well with chicken are applewood, cherrywood, Maplewood, and pecan.
Any of these, or a combination such as hickory and cherry, will create a special smoke flavor you will love.
Do I need to use steam for smoked chicken?
Steam is just as important as steam to your smoked chicken. Moisture is essential to the smoking process. So, check the steam pot and refill with water as needed.
Don’t rush the process, keep the heat low and allow the smoke to permeate the chicken slowly. It will stick to all the glaze and really cling to the chicken but you need to let it sit and give it a chance to soak in all the smoky goodness.
Keep all these things in mind and I know you will love this bourbon smoked chicken just as much as I do.
Tips
- Low and slow is the best way to smoke meats. This really allows the flavor of the seasonings and the wood to penetrate into the meat and it becomes packed full of flavor!
- Always make sure to check the steam pot and fill with water as needed. It is important to maintain a high moisture level within the smoker.
- The bourbon glaze can be made ahead of time and will last up to 3 days when stored in the fridge.
Ingredients for Smoked Bourbon Chicken
- 1 whole chicken
- For the Bourbon Glaze
- 1 ½ cups bourbon
- 1 ½ cups soy sauce
- ¾ dark brown sugar, packed
- 8 garlic cloves, minced
- 1 tablespoon ground black pepper
For Smoking:
- Water
- Wood Chunks or chips, pre-soaked, or pellets (whichever your smoker uses)
How to Make Smoked Bourbon Chicken
Prepare the bourbon glaze by combining the bourbon, soy sauce, dark brown sugar, shallots, garlic, and ground black pepper in a medium sized saucepan over medium heat. Stirring often to prevent burning.
Bring to a boil and cook for about 1 minute before removing from heat and allowing to cool.
Set aside ¾ cup of the bourbon glaze for basting the chicken.
Prepare the chicken by placing breast side down. Cut through, remove the backbone and discard. Then, flip the chicken and split in half lengthwise through the breastbone.
Cut slits across the flesh and chicken skin of the the legs, thighs, and breasts about ½-inch deep and ½-inch apart.
Place the chicken halves in a large sealable container, like a Rubbermaid, and pour the remaining bourbon glaze over the chicken.
Allow to marinate in the fridge for at least an hour, preferably overnight, flipping the chicken occasionally to allow the glaze to marinate the entire chicken.
When ready to smoke, remove the chicken from the container and pat dry, discarding the used bourbon glaze.
Place chicken inside your smoker.
How Long to Smoke a Spatchcock Chicken
Cook the chicken at 225 degrees Fahrenheit for 5 hours, basting the chicken with the remaining ¾ cups of bourbon glaze, every 20 minutes or so. Until the chicken reaches 170 degrees Fahrenheit.
Remove from smoker and place on cutting board or tray.
Allow your chicken to rest 15 - 20 minutes before serving.
How do I store the Smoked Bourbon Chicken?
Store your smoked chicken in an airtight container that is tightly sealed in the fridge. Make sure before you store your chicken that you allow it to completely cool before placing it in the fridge.
You can store the leftover chicken for up to 4 days. However, at around day three you should be making plans to use it up.
You can also store the glaze if you want to make it ahead of time and use it later. You can store the glaze in a sealed container in the refrigerator for three days.
Make sure to keep your glaze separate from the chicken as you do not want to make your chicken soggy.
Can the chicken be reheated?
The best way to reheat a smoked chicken is to wrap it tightly in aluminum foil and reheat it in an oven at 325 degrees on a baking sheet.
Make sure to lightly coat the chicken in oil or spray your foil with cooking spray first so that the foil doesn’t get stuck to that glorious glaze.
Check the chicken’s internal temperature every once in a while until it reaches 165 degrees F. Don’t forget, you can eat it cold, too.
Smoked Spatchcock Chicken - Bourbon Glaze
Equipment
- smoker
- Wood Chips/Chunks/Pellets (whatever your smoker is designed for)
- large resealable container or large resealable bag
Ingredients
- 1 whole chicken
Bourbon Glaze
- 1 ½ cups bourbon
- 1 ½ cups soy sauce
- ¾ dark brown sugar, packed
- 8 garlic cloves, minced
- 1 tablespoon ground black pepper
For Smoking
- Water
- Wood Chunks or chips, pre-soaked, or pellets (whichever your smoker uses)
Instructions
- Get out and measure all of your ingredients.
- Prepare the chicken by placing breast side down.
- Cut through and discard the backbone.
- Then, flip the chicken.
- Split in half lengthwise through the breastbone.
- Cut slits across the legs, thighs, and breasts about ½-inch deep and ½-inch apart.
- Prepare the bourbon glaze by combining the bourbon, soy sauce, dark brown sugar, shallots, garlic, and ground black pepper in a medium sized saucepan over medium heat.
- Bring to a boil and cook for about 1 minute before removing from heat and allowing to cool.
- Set aside ¾ cup of the bourbon glaze for basting the chicken.
- Place the chicken halves in a large sealable container, like a Rubbermaid, and pour the remaining bourbon glaze over the chicken. Allow to marinate in the fridge for at least an hour, preferably overnight, flipping the chicken occasionally to allow the glaze to marinate the entire chicken.
- When ready to smoke, remove the chicken from the container and pat dry, discarding the used bourbon glaze.
- Place chicken inside your smoker.
- Cook the chicken at 225 degrees Fahrenheit for 5 hours, basting the chicken with the remaining ¾ cups of bourbon glaze, every 20 minutes or so.
- Until the chicken reaches 170 degrees Fahrenheit.
- Remove from smoker and place on cutting board or tray.
- Allow your chicken to rest 15 - 20 minutes
- Serve.
- Enjoy every bite.
Notes
- Low and slow is the best way to smoke meats. This really allows the flavor of the seasonings and the wood to penetrate into the meat and it becomes packed full of flavor!
- Always make sure to check the steam pot and fill with water as needed. It is important to maintain a high moisture level within the smoker.
- The bourbon glaze can be made ahead of time and will last up to 3 days when stored in the fridge.
- You can store the chicken in an airtight container in the fridge for 3-5 days.
Nutrition
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