Smoked Bourbon Brown Sugar Chicken takes tender boneless chicken thighs and gives them a layer of real wood-fired flavor before finishing them in a rich, sticky bourbon sauce. The combination of brown sugar, soy sauce, garlic, and bourbon creates a sweet and savory glaze that works especially well with smoke.
The chicken starts directly on the smoker so the thighs can develop color and absorb smoke before going into the sauce. That extra step keeps this from tasting like chicken that was simply cooked in a pan on the smoker.
After the initial smoke, the thighs finish in a covered foil pan with the bourbon mixture until they are tender enough to break into large chunks. The cooking liquid is then thickened into a glossy sauce and poured back over the chicken.
A final uncovered trip to the smoker helps the sauce tighten around the meat. Serve the finished chicken over jasmine or basmati rice and spoon some of the extra bourbon sauce over the top.
Ingredients
- 2 lb boneless, skinless chicken thighs
- 0.5 cup bourbon
- 0.75 cup brown sugar
- 0.75 cup soy sauce
- 2 tsp minced garlic
- Salt, to taste
- Freshly cracked black pepper, to taste
- 3 tbsp cornstarch
- 4 tbsp cold water
- Sliced green onions, for garnish, optional
- Cooked jasmine or basmati rice, for serving
Instructions
- Preheat the smoker to 250°F.
- Pat the chicken thighs dry with paper towels.
- Lightly season both sides of the chicken with salt and freshly cracked black pepper.
- Go easy on the salt since the soy sauce will add plenty of saltiness later.
- Place the chicken thighs directly on the smoker grate.
- Smoke at 250°F for 45-60 minutes, or until the chicken develops good color and reaches approximately 140-150°F internal temperature.
- While the chicken is smoking, combine the bourbon, brown sugar, soy sauce, and minced garlic in a bowl.
- Whisk until most of the brown sugar has dissolved.
- Transfer the smoked chicken thighs to a disposable aluminum pan.
- Pour the bourbon mixture evenly over the chicken.
- Cover the pan tightly with aluminum foil.
- Return the pan to the smoker and increase the smoker temperature to 275°F.
- Cook covered for approximately 45-60 minutes, or until the chicken is very tender and reaches approximately 175-185°F internal temperature.
- Remove the chicken from the pan and place it on a cutting board or plate.
- Carefully pour the cooking liquid from the foil pan into a saucepan.
- Bring the sauce to a gentle simmer over medium heat.
- In a small bowl, whisk together the cornstarch and cold water until completely smooth.
- Slowly pour the cornstarch slurry into the simmering bourbon sauce while whisking.
- Continue cooking until the sauce becomes thick and glossy.
- Break or lightly shred the chicken thighs into large bite-sized chunks.
- Return the chicken to the foil pan.
- Pour the thickened bourbon sauce over the chicken and gently toss until evenly coated.
- Return the pan to the smoker uncovered at 275°F for 10-15 minutes.
- Remove once the sauce has tightened and become sticky around the chicken.
- Serve hot over jasmine or basmati rice.
- Garnish with sliced green onions, if desired.
Best Wood for Smoking
- Cherry: Best overall choice for mild smoke and deeper color.
- Apple: Mild and slightly sweet, making it a great match for the brown sugar.
- Pecan: Adds a little more depth without overpowering the bourbon.
- Hickory: Works well if used lightly for a stronger BBQ flavor.
For this dish, cherry wood is the best place to start. It gives the chicken enough smoke to stand up to the bourbon sauce without burying the sweeter flavors.