Even though it is fall, I simply cannot give up using our smoker. This Whiskey Maple Smoked Chicken is the perfect smoker recipe that savors fall flavors.
One of our favorite meats to smoke is chicken because it is super versatile. We have slathered it in BBQ sauce, made various spice rubs but by far this is now my new favorite smoked chicken recipe. Brining the chicken for up to 24 hours really seals in the flavor while maintaining the moisture level of the meat while it smokes. This chicken is so tender it falls right off the bone.
The mixture of whiskey and maple syrup give this brine an earthy, comfort food flavor. Plus, slathering on maple butter while the chicken rests really amplifies the flavor.
How to brine the Whiskey Maple Smoked Chicken:
- Cut whole chicken in half near the breastbone.
- Combine 2Tb Maple Syrup, 1Tb Whiskey, 2Tb Whiskey Vinegar, salt, pepper and water.
- Place chicken breast side down in a deep baking dish and pour brine into dish.
- Cover and refrigerate for 4-24 hours.
You may have noticed Whiskey Vinegar as one of the ingredients. I like experimenting with various flavors, it lets my creativity run wild. That is one of the reasons I started this blog after all, as a means of creative expression and sharing my love of food. Oil & Vinegar has the most unique vinegar and Olive Oil flavors, which makes cooking with their products so much fun! As a special treat Oil & Vinegar is giving my followers 20% off their online purchase, use code Simple20 at checkout!
Try this Whiskey Maple Smoked Chicken the next time you get the urge to use your smoker. You will definitely not be disappointed!
Enjoy!
Ingredients:
- Whole Chicken- cut in half
- 3Tb Maple Syrup, reserve 1TB for Maple Butter
- 1Tb Whiskey- of choice
- 2Tb Whiskey Vinegar https://www.oilandvinegarusa.com/whiskey-vinegar-250ml-8-45-fl-oz-65971.html
- ¼ C. sea salt
- ½ tsp ground black pepper
- 3 Tbs Butter, softened
- 4 C. Water
Directions:
Take the whole chicken and cut in half by the breast bone with a butcher knife.
Prepare the chicken brine by mixing 2 Tb Maple Syrup, Whiskey, Whiskey Vinegar, Sea Salt, Black pepper and water in a deep baking dish . Brine the chicken 4 hours to overnight breast side down. Make sure to cover the dish and refrigerate during brining time.
If you’re short on time, you can brine the chicken for 4 hours and still have a pretty good result.
Preheat the smoker to 250 degrees F. Load the smoker with wood chips of your choice.
Remove the chicken from the brine and pat dry.
Place the chicken in a disposable aluminum pan or hang.
Place the chicken in the smoker. Smoke for 3.5- 4.5 hours or until a thermometer inserted into the thickest part of the thigh reads 165 degrees F.
While the chicken is smoking, make the maple butter by mixing 1 TB of Maple syrup and butter. Mix until smooth and incorporated
Remove the chicken from the smoker and let it rest for 10 minutes. While it is resting brush maple butter onto chicken.
Place the chicken on a platter, carve and serve.
Pin this recipe for Whiskey Maple Smoked Chicken to your favorite BBQ or smoker Pinterest board for later!
Whiskey Maple Smoked Chicken
Whiskey Maple Smoked Chicken. Whole chicken that has been brined in Whiskey and Maple syrup then smoked to perfection.
- 1 Chicken, whole (Cut in half by breastbone)
- 3 Tbsp Maple Syrup
- 2 Tbsp Whiskey Vinegar
- 1 Tbsp Whiskey of choice
- 1/4 Cup Sea Salt
- 1/2 tsp Black Pepper (ground)
- 3 Tbsp Butter (softened)
- 4 Cups Water
Take the whole chicken and cut in half bythe breast bone with a butcher knife.
Prepare the chicken brine by mixing 2 Tb MapleSyrup, Whiskey, Whiskey Vinegar, Sea Salt, Black pepper and water in a deepbaking dish . Brine the chicken 4 hours to overnight breast side down. Make sure to cover the dish and refrigerateduring brining time.
If you're short on time, you can brine thechicken for 4 hours and still have a pretty good result.
Preheat the smoker to 250 degrees F. Loadthe smoker with wood chips of your choice.
Remove the chicken from the brine and patdry.
Place the chicken in a disposable aluminumpan or hang.
Place the chicken in the smoker. Smoke for3.5-4.5 hours or until a thermometer inserted into the thickest part of thethigh reads 165 degrees F.
While the chicken is smoking, make the maplebutter by mixing 1 TB of Maple syrup and butter. Mix until smooth and incorporated
Remove the chicken from the smoker and letit rest for 10 minutes. While it isresting brush maple butter onto chicken.
Place the chicken on a platter, carve andserve.