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finished whiskey sauced smoky rubbed chicken breast
Smokin J's Barbeque

Whiskey Smoked BBQ Chicken

Classic barbecue chicken recipe with a twist. Using a cooked whiskey au-jus sauce for basting.
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Prep Time 20 minutes
Cook Time 25 minutes
Brine Time 1 hour
Total Time 1 hour 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

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

Method
 

  1. Combine the brine ingredients, add your chicken and refrigerate for one hour.
  2. Remove chicken from brine and pat dry with paper towels. Combine all ingredients for the rub and apply liberally on the chicken.
  3. Preheat the grill to medium-high heat. Clean the grill grates properly and oil with olive oil or vegetable oil.
  4. 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.
  5. 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.
  6. Place each piece of chicken back on the grill. Cook until an internal temperature of 165ºF.
  7. Remove from grill. Tent with foil and allow to rest for 10 minutes. Serve.