Bourbon Glazed Smoked Chicken

Bourbon Glazed Smoked Chicken

My favorite glazed chicken!


  • 3 pounds of chicken (chicken quarters, drumsticks or wingettes work best)
  • Olive oil
  • 2 tablespoons sweet rub (homemade recipe below or buy store bought)
    • 1/4 cup brown sugar
    • 1 tablespoon coarse sea salt
    • 2 teaspoons black pepper
    • 2 teaspoons smoked paprika
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 1 teaspoon ground mustard
    • 1/2 teaspoon cayenne pepper

Bourbon Glaze:

  • 1 1/2 cups bourbon
  • 1/3 cup brown sugar
  • 1 cup apricot preserves
  • 2 teaspoons Worcestershire
  • 1/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons Choula hot sauce
  • 1/4 cup cold butter, cubed
  • Salt to taste


Preheat smoker or oven to 275 degrees.  Drizzle chicken pieces with olive oil in large boil and sprinkle liberally with 2+ tablespoons of the sweet rub.  (If you make the sweet rub homemade you will have extra to use for later!).

Place chicken in smoker or oven.  Cook until the thickest part of the thigh reaches 165 degrees (could take anywhere from 45 minutes to 1 1/2 hours depending on the size of chicken). 

While chicken is cooking make the glaze.  Start by heating the bourbon in heavy sauce pan on stove on medium-high heat.  Once it has reduced by half add everything but the butter.  Whisk to combine.  Keep heating until thickened.  Add to a food processor or blender. Blend on low.  Add butter one cube at a time.  Pour into bowl.

Once chicken reaches 165 degrees baste on all sides with the glaze.  Keep cooking until the chicken reaches 175 degrees.  Serve with extra sauce.

*Recipe from HeyGrillHey.