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Smoked Spatchcock Chicken - Bourbon Glaze

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.
Course Main Course
Cuisine American
Keyword smoked bourbon chicken, smoked chicken
Prep Time 5 minutes
Cook Time 5 hours
Marinate Time 8 hours
Servings 4

Equipment

  • smoker
  • Wood Chips/Chunks/Pellets (whatever your smoker is designed for)
  • Meat Thermometer
  • Tongs

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.
  • How do I store the Smoked Bourbon Chicken?
  • You can store the chicken in an airtight container in the fridge for 3-5 days.
  • Can the chicken be reheated?
  • Yes. We typically don’t have leftovers, but you can certainly reheat them to enjoy them the next day.
  • Do I have to use a specific kind of wood?
  • No! We love to use different kinds of wood as each variety lends its own unique flavor. We chose hickory because it adds just a hint of bacon flavor that pairs well with chicken.
  • 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.