Pellet Smoked Chicken with bourbon-pepper glaze

Lunch / Dinner

Pellet Smoked Chicken with bourbon-pepper glaze

Tender smoked chicken is finished with a bourbon-pepper glaze for a summer entrée that tastes like the American dream.


6 servings

Total Time

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Fruit woods, like apple or cherry, are great for poultry and pork grilling; hickory and oak are great for long-form smoking. To get the best flavors all the time, hardwood and fruit wood pellet blends cover all of the bases.


Preheat pellet grill to 275–300°.

Whisk jelly, bourbon, and chili garlic sauce in a saucepan over medium heat until jelly melts, 45 minutes; reserve ½ cup for serving and ¼ cup for basting.

Halve chicken by cutting along both sides of the backbone with kitchen shears; remove and discard backbone. Cut chicken along one side of the breastbone to separate the two halves. Rinse chicken halves; pat dry with paper towels.

Combine oil, lemon juice, rosemary, and garlic.

Rub chicken with oil mixture; season with salt and pepper.

Smoke chicken, skin-side up, covered, until a thermometer inserted into the thickest part of thigh and breast, without touching bone, registers 165°, about 1½ hours, rotating chicken every 20 minutes. Baste chicken with ¼ cup glaze; smoke 23 minutes more.

Transfer chicken to a cutting board; let rest 15 minutes before carving and serving with remaining ½ cup glaze.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 829

% Daily Value*

Total Fat 55g 84%

Saturated Fat 14g 70%

Cholesterol 227mg 75%

Sodium 1034mg 43%

Carbs 20g 6%

Protein 56g

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

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