Maple-Bourbon Glaze and Marinade for Smoked Chicken

How to Make Maple-Bourbon Glaze and Marinade for Smoked Chicken

1. 1

   Step 1: Make the maple-bourbon marinade

   In a small saucepan combine the maple syrup, bourbon, apple cider vinegar, Dijon mustard, soy sauce and minced garlic. Bring just to a simmer over medium heat for 3–4 minutes to meld flavors, then remove from heat and cool slightly. Reserve 1/2 cup of this mixture in a small heatproof container for glazing and transfer the rest to a bowl or sealable bag for marinating.

   For this step

   • 1 cupPure maple syrup
   • 1/3 cupBourbon
   • 2 tablespoonsApple cider vinegar
   • 2 tablespoonsDijon mustard
   • 2 tablespoonsLow-sodium soy sauce
   • 4 clovesGarlic, minced
   
2. 2

   Step 2: Season and marinate the chicken

   Pat the whole chicken dry and season the cavity and skin evenly with kosher salt and freshly ground black pepper. Place the chicken in a large resealable bag or container and pour in the marinade prepared in Step 1 (do not add the reserved glaze portion). Refrigerate and marinate for 4–8 hours or overnight for deeper flavor; flip occasionally so the marinade coats the bird.

   For this step

   • 1 whole (3.5–4 lb)Whole chicken
   • 1 1/2 teaspoonsKosher salt
   • 1/2 teaspoonFreshly ground black pepper
   
3. 3

   Step 3: Prepare the glaze (boil reserved marinade)

   When you are ready to smoke, pour the reserved marinade into a small saucepan and bring to a vigorous simmer, boiling for 6–8 minutes until reduced slightly and syrupy. Off the heat, whisk in the unsalted butter until glossy—this becomes the glaze you will brush on the chicken during the last stage of smoking. (IMPORTANT: never baste with raw marinade; always reserve and boil first.)

   For this step

   • 2 tablespoonsUnsalted butter
   
4. 4

   Step 4: Smoke the chicken and apply glaze

   Preheat your smoker to 225–250°F (107–121°C) using apple, hickory or pecan wood for a balanced smoke. Remove the chicken from the marinade, pat dry, and let rest at room temperature while the smoker stabilizes. Smoke the bird breast-side up until the thickest part of the breast reaches about 155°F (68°C), then begin brushing the prepared glaze over the skin every 10–15 minutes during the last 20–30 minutes of cooking until the internal temperature reaches 165°F (74°C) and the skin is caramelized.
   
5. 5

   Step 5: Rest and serve

   Remove the chicken from the smoker and let it rest for 10–15 minutes to allow juices to redistribute. Carve and serve with any remaining warmed glaze on the side for extra gloss and flavor.

1. In a small saucepan combine the maple syrup, bourbon, apple cider vinegar, Dijon mustard, soy sauce and minced garlic. Bring just to a simmer over medium heat for 3–4 minutes to meld flavors, then remove from heat and cool slightly. Reserve 1/2 cup of this mixture in a small heatproof container for glazing and transfer the rest to a bowl or sealable bag for marinating.
2. Pat the whole chicken dry and season the cavity and skin evenly with kosher salt and freshly ground black pepper. Place the chicken in a large resealable bag or container and pour in the marinade prepared in Step 1 (do not add the reserved glaze portion). Refrigerate and marinate for 4–8 hours or overnight for deeper flavor; flip occasionally so the marinade coats the bird.
3. When you are ready to smoke, pour the reserved marinade into a small saucepan and bring to a vigorous simmer, boiling for 6–8 minutes until reduced slightly and syrupy. Off the heat, whisk in the unsalted butter until glossy—this becomes the glaze you will brush on the chicken during the last stage of smoking. (IMPORTANT: never baste with raw marinade; always reserve and boil first.)
4. Preheat your smoker to 225–250°F (107–121°C) using apple, hickory or pecan wood for a balanced smoke. Remove the chicken from the marinade, pat dry, and let rest at room temperature while the smoker stabilizes. Smoke the bird breast-side up until the thickest part of the breast reaches about 155°F (68°C), then begin brushing the prepared glaze over the skin every 10–15 minutes during the last 20–30 minutes of cooking until the internal temperature reaches 165°F (74°C) and the skin is caramelized.
5. Remove the chicken from the smoker and let it rest for 10–15 minutes to allow juices to redistribute. Carve and serve with any remaining warmed glaze on the side for extra gloss and flavor.