Hickory-Smoked Buttermilk Chicken with Bourbon Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender buttermilk-brined chicken smoked over hickory wood and finished with a sweet-smoky bourbon reduction. This Southern-inspired chicken recipe, ready in about 130 minutes, pairs bone-in chicken thighs, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 85 min Serves 4 Southern cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 cup buttermilk, 1/2 tsp salt, and 1/4 tsp black pepper; add 1.5 lbs bone-in chicken thighs, ensuring they're fully submerged, and refrigerate for 4 hours or overnight.
  2. Step 2: Soak 1/2 cup hickory wood chips in water for 30 minutes, then drain. Preheat smoker to 225°F (107°C) and place soaked wood chips in the smoker box.
  3. Step 3: Remove chicken from buttermilk, pat dry, and dredge in 1/2 cup all-purpose flour, shaking off excess, then place on smoker rack.
  4. Step 4: Smoke chicken for 1 hour 15 minutes until internal temperature reaches 165°F (74°C), turning once halfway.
  5. Step 5: While chicken smokes, melt 2 tbsp butter in a small saucepan over medium heat, add 2 tbsp dark brown sugar, 3 tbsp bourbon, and 1 tbsp apple cider vinegar, and simmer for 5 minutes until thickened and glossy.
  6. Step 6: Brush glaze generously over smoked chicken, let rest for 10 minutes, then serve with extra glaze on the side.

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