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finished whiskey sauced smoky rubbed chicken breast

Whiskey Smoked BBQ Chicken

Smokin J's Barbeque
Classic barbecue chicken recipe with a twist. Using a cooked whiskey au-jus sauce for basting.
Prep Time 20 mins
Cook Time 25 mins
Brine Time 1 hr
Total Time 1 hr 45 mins
Course Main Course
Cuisine American
Servings 2 servings


For the Brine

  • 1/3 cup salt
  • 1/3 cup white sugar
  • 2 quarts water
  • 2-3 chicken breast, boneless, skinless you can use thighs if you prefer

For the Chicken

  • 2 tsp smoked paprika
  • 1 tsp granulated garlic powder
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Kosher salt

For the Glaze

  • 1 cup ketchup Make sure it contains no fructose syrup
  • 1/3 cup packed light brown sugar
  • 1/4 cup whiskey you can substitute apple juice if you do not want alcohol
  • 1/4 cup apple cider vinegar
  • 2 Tbsp yellow mustard
  • 2 Tbsp Worcestershire sauce
  • 1/2 tsp red pepper flakes
  • 1 lime juices squeezed out
  • Kosher salt


  • Combine the brine ingredients, add your chicken and refrigerate for one hour.
  • Remove chicken from brine and pat dry with paper towels. Combine all ingredients for the rub and apply liberally on the chicken.
  • Preheat the grill to medium-high heat. Clean the grill grates properly and oil with olive oil or vegetable oil.
  • For the sauce, combine all ingredients in a small saucepan. Place on medium heat. Stir occasionally, making sure the glaze does not burn or scorch. Set aside.
  • Grill the chicken for about 10 minutes, flipping every two minutes. Dip each piece of chicken in your glaze, turning as necessary to coat the entire piece.
  • Place each piece of chicken back on the grill. Cook until an internal temperature of 165ºF.
  • Remove from grill. Tent with foil and allow to rest for 10 minutes. Serve.
Keyword barbecue, chicken