• 3-4 pounds chicken leg quarters
  • Salt taste


  • 1 ½ cups bourbon whiskey
  • 1/3 cup brown sugar
  • 1 cup fig preserves 
  • ¼ cup orange juice
  • 1 Tablespoon lemon juice
  • 1 Tablespoon garlic grated
  • 1 ½ Tablespoons Dijon mustard
  • ¼ cup cold butter cubed into small pieces salt to taste



  • Make the glaze. Put the whisky in a heavy-bottomed pan over medium-high heat and simmer until the whiskey is reduced by half (about 5 minutes). Add all other glaze ingredients, except the butter, to the pan and whisk often, reduce it until it reached your desired thickness. The glaze should be slightly thicker than syrup, but thinner than BBQ sauce.
  • Add the butter. Pour the glaze into a blender and begin blending or Add the cubed butter to the glaze a few pieces at a time and blend until smooth. Divide your glaze so you have about 1 cup for basting and for serving alongside your chicken. Set aside.
  •  Preheat your smoker to 275° F *Apple, cherry, pecan, or maple wood would all work well with this recipe.*
  • Prepare and season the chicken quarters with salt if desired.
  • Place the chicken quarters on the smoker and close the lid. Smoke until the thickest part of the thigh reads 150 degrees F. This can take anywhere from 30 minutes to 1 1/2 hours, depending on the size of your chicken quarters.
  •  Baste your chicken quarters in the bourbon glaze and continue smoking until the chicken reaches 165° F.
  •  Remove the chicken quarters to a serving dish. Rest for 5 minutes and serve with the reserved bourbon glaze.