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Brined Smoked BBQ Chicken

Super tender, juicy with a light smoke flavor. Use your favorite BBQ Sauce to finish these easy chicken pieces.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 6
Calories: 414 kcal
Course: Main Course
Cuisine: American

Ingredients

FOR BOURBON BRINE:
  • ¼ cup brown sugar
  • ¼ cup kosher salt
  • ¼ cup bourbon I used Jim Beam
  • 4 juniper berries
  • 4 whole cloves
  • 12 black peppercorns
  • 3 cups water divided
  • 2 cups ice
FOR SMOKED BBQ CHICKEN
  • 4-5 pounds chicken bone-in, skin-on, cut into pieces - or a package of chicken pieces.
  • 1 cup Favorite BBQ sauce

Instructions

ASSEMBLE THE CHICKEN BRINE:
    Cup of Yum
  1. In a large bowl combine ¼ cup brown sugar, ¼ cup kosher salt, 4 juniper berries, 4 whole cloves and 12 black peppercorns.
  2. Heat 1½ cups of water to a boil on the stovetop or microwave and pour over the dry ingredients. Stir until the sugar and salt are dissolved.
  3. Stir in ¼ cup bourbon and 1½ cups of cold water and 2 cups ice. Stir until the ice has dissolved. Check the brine's temperature to ensure it's cold (it should be colder than the chicken).
  4. Add 4-5 pounds chicken to the brine, arranging the pieces so they are covered by the brine. Let rest in the brine for 1 hour.
READY THE SMOKE/GRILL
  1. Soak the wood chips in water for 45 minutes to an hour. (see notes below)
  2. Transfer the soaked wood chips to a smoker box and place it beneath the grill grates, directly over the gas flame or flavor-bars.
  3. Preheat the grill to 500° to start the wood chips smoking (about 10-15 minutes). Once the chips are smoking, add the chicken.
  4. Reduce heat on the grill to about 425°-450°.
SMOKE THE CHICKEN:
  1. Remove the chicken from the brine, rinse under cool water and pat dry with paper towels.
  2. Place the chicken, skin side down on the grill opposite the wood chips. Follow the approximate timing guide below.
  3. Chicken breasts: 25-30 minutes total cooking time, flipping halfway through cooking. Brush the BBQ sauce over the chicken in the last 5 minutes of cooking. Thighs and legs: 20-25 minutes total cooking time, flipping halfway through cooking. Brush the BBQ sauce over the chicken in the last 5-6 minutes of cooking, flipping and coating again after 2½-3 minutes.Wings: 15-20 minutes total cooking time, flipping halfway through cooking. Brush the BBQ sauce over the chicken in the last 5-6 minutes of cooking, flipping and coating again after 2½-3 minutes.
  4. Pull the chicken off the heat at 160°F, checking the temperature with an instant-read thermometer. Transfer to a sheet pan or serving platter and let the chicken rest for 5-10 minutes so the juices redistribute evenly and allow for carryover cooking.

Notes

  • Add the wood chips to a bowl.
  •  
  • Add the wood chips to a bowl.
  • Fill the bowl with water and float a plate (about the same diameter as the bowl) on top of the chips to hold them down in the water.
  • Soak the wood chips for an hour before using.
  • Create a pouch with heavy-duty tin foil.
  • Fill the pouch with the soaked wood chips and seal it.
  • Poke holes all over the foil.
  • Place it over the heat source on the grill and wait for the chips to smoke.
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Nutrition Information

Calories 414kcal (21%) Carbohydrates 29g (10%) Protein 24g (48%) Fat 19g (29%) Saturated Fat 6g (30%) Cholesterol 95mg (32%) Sodium 5307mg (221%) Potassium 363mg (10%) Fiber 1g (4%) Sugar 25g (50%) Vitamin A 285IU (6%) Vitamin C 2mg (2%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 414

% Daily Value*

Calories 414kcal 21%
Carbohydrates 29g 10%
Protein 24g 48%
Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 95mg 32%
Sodium 5307mg 221%
Potassium 363mg 8%
Fiber 1g 4%
Sugar 25g 50%
Vitamin A 285IU 6%
Vitamin C 2mg 2%
Calcium 46mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.