Smoked Bourbon Glazed Chicken

There is nothing quite like the flavor of slow-smoked dark meat. These leg quarters are bathed in a luxurious glaze of bourbon, fig preserves, and citrus, creating a sticky, savory-sweet crust that pairs perfectly with the deep, smoky flavor of the grill. It's a "low and slow" masterpiece that’s surprisingly easy to achieve.

Ingredients

  • 1 Pack of KSP Chicken Leg Quarters (3-4lbs)
  • Salt, to taste

Bourbon Glaze:

  • 1 ½ cups bourbon whiskey
  • 1 cup fig preserves
  • 1/3 cup brown sugar
  • ¼ cup orange juice
  • 1 tbsp lemon juice
  • 1 tbsp grated garlic
  • 1 ½ tbsp Dijon mustard
  • ¼ cup cold butter (cubed)

Directions

  1. Reduce the bourbon: Simmer the whiskey in a heavy pan over medium-high heat for about 5 minutes until reduced by half.
  2. Finish the glaze: Whisk in all other glaze ingredients (except butter) and simmer until thickened; then blend or whisk in the cold butter until smooth.
  3. Preheat your smoker to 275°F: We recommend using fruitwoods like apple or cherry, or a classic maple wood for this recipe.
  4. Start the smoke: Season the leg quarters with salt and smoke until the thickest part of the thigh reaches 150°F (this takes 30–90 minutes depending on size).
  5. Glaze and finish: Liberally baste the chicken with the bourbon glaze and continue smoking until the internal temperature hits 165°F.
  6. Rest and serve: Let the chicken rest for 5 minutes and serve with an extra drizzle of the reserved glaze!

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