Smoked Spatchcock Chicken - Bourbon Glaze

Name: Smoked Spatchcock Chicken - Bourbon Glaze
Prep time: 5 min
Cook time: 5 h
Total time: 13 h 5 min
Yield: 6 serving
Ingredients: 1 whole chicken; 1 ½ cups bourbon; 1 ½ cups soy sauce; ¾ dark brown sugar, packed; 8 garlic cloves, minced; 1 tablespoon ground black pepper; water; Wood Chunks or chips, pre-soaked, or pellets (whichever your smoker uses)

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Prep Time
5 mins
Cook Time
5 hrs
Marinate Time
8 hrs
Total Time
13 hrs 5 mins
Servings
6
Calories
466 kcal
Course
Main Course
Cuisine
American

Smoked Spatchcock Chicken - Bourbon Glaze

Brayden Rivera

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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.

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Ingredients

Servings

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)

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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!
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 Information

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Calories 466kcal (23%) Carbohydrates 12g (4%) Protein 30g (60%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 95mg (32%) Sodium 3334mg (139%) Potassium 469mg (13%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 184IU (4%) Vitamin C 3mg (3%) Calcium 43mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 466 kcal

% Daily Value*

Calories	466kcal	23%
Carbohydrates	12g	4%
Protein	30g	60%
Fat	19g	29%
Saturated Fat	6g	30%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	8g	40%
Trans Fat	0.1g	5%
Cholesterol	95mg	32%
Sodium	3334mg	139%
Potassium	469mg	10%
Fiber	1g	4%
Sugar	8g	16%
Vitamin A	184IU	4%
Vitamin C	3mg	3%
Calcium	43mg	4%
Iron	3mg	17%