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.
Ingredients
WHISK:
HALVE:
COMBINE:
MASTER TIP | GO FOR A BLEND
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.
Instructions
Preheat pellet grill to 275–300°.
Whisk jelly, bourbon, and chili garlic sauce in a saucepan over medium heat until jelly melts, 4–5 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 2–3 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.