With Father’s Day just around the corner, I wanted to share one of our favorite smoker recipes! Smoked Chicken with Spicy Maple Bourbon BBQ Glaze screams summer BBQ!
Chicken is smoked to perfection using a combination of hickory and apple wood and then generously slathered with BBQ Glaze. The chicken is fall off the bone tender and the glaze perfectly balances the smokiness of the chicken with sweet heat.
This is the kind of meal where you sit down at the table with a napkin tucked into your shirt and when you are done, you are licking your fingers! It’s THAT GOOD!
What If I Don’t Have a Smoker?
Not a problem! You can follow the same recipe and grill the chicken instead!
Heat your grill to medium and cook your chicken, turning it often. Cooking time will decrease to about 40-45 minutes. And, as always, check the internal temperature of your chicken and make sure it is 165°F.
Baste during the last 15 minutes to caramelize the glaze.
Can I Just Bake the Chicken in the Oven?
Yes, you can! Line a large, rimmed baking sheet with foil and preheat the oven to 375°F. Bake the chicken for 35-45 minutes until the juices run clear and the internal temperature is 165°F.
Baste the chicken 2-3 times during the last 15 minutes of baking to caramelize the glaze.
How to Make Smoked Chicken with Spicy Maple Bourbon BBQ Glaze
Recipe Notes
You can easily halve this recipe for 4 people!
Smoked Chicken with Spicy Maple Bourbon BBQ Glaze
Ingredients
Ingredients:
Dry Rub:
- 1 Tbsp. sea salt
- 1 Tbsp. black pepper
- ½ Tbsp. onion powder
- ½ Tbsp. garlic powder
- ½ Tbsp. chili powder
- ½ tsp. ground red pepper
BBQ Glaze:
- ¾ cup BBQ sauce Sweet Baby Ray’s Sweet and Spicy
- ⅓ cup ketchup
- ½ cup maple syrup
- ½ tsp. ground red pepper add more if you like it spicy
- 1 oz. bourbon
- 5 lbs. bone-in chicken legs thighs, or wings
Instructions
Instructions:
- Pat chicken dry and place on a large tray. Sprinkle liberally with the dry rub, coating both sides. Cover and refrigerate for an hour up to overnight to allow the dry rub to season the chicken.
- When you are ready to smoke the chicken, bring it out of the refrigerator and set on the counter for 30 minutes to allow it to come to room temperature.
- Preheat the smoker to 225°F. Add wood chips (I use a combination of hickory and apple.). After one hour you will add one more tray of wood chips. More than that and your chicken will be overpowered by the smoke flavor.
- Place the chicken on the racks and smoke for 2 hours or until the internal temperature reads 165°F.
- While the chicken is smoking, prepare the spicy maple bourbon BBQ glaze. In a medium bowl, mix together all of the ingredients.
- When the chicken is done, remove from the racks and place on a large platter. Generously baste the chicken with the BBQ glaze while it is still hot.
- Serve immediately and enjoy!
