The Art of Slow-Cooked Chicken with Whiskey and Honey Glaze

As I stood in my backyard, surrounded by the sights and smells of slow-cooked goodness, I couldn't help but feel grateful for the simple pleasures in life. My taste testers, a trio of enthusiastic friends, had been patiently waiting for their turn to sample the latest creation from my kitchen. And what a creation it was - a tender, juicy chicken dish infused with the deep flavors of whiskey, honey, and a hint of smokiness.

The journey began with a generous helping of peach jam, which I carefully added to a mixture of Bourbon, brown sugar, cream cheese, garlic, and a pinch of salt. The result was a rich, velvety glaze that seemed to transport me to the sun-kissed hills of the American South. As I stirred the mixture with a trusty knife, I couldn't help but think about the magic that would unfold as this sauce cooked low and slow.

Ten minutes passed, and the aroma wafting from my smoker was nothing short of intoxicating. My taste testers, a trio of eager friends, gathered around the grill, their eyes fixed on the sizzling chicken. And when I finally presented them with their first bite, the room fell silent - for a moment, that is. The explosion of flavors on their palates was nothing short of breathtaking - the sweetness of the honey, the tanginess of the whiskey, and the subtle smokiness all blending together in perfect harmony.

As we sat around the table, savoring each bite and sharing stories of our latest adventures, I couldn't help but think about the power of food to bring us together. Whether it's a family dinner or a gathering with friends, there's something special about sharing a meal that's been crafted with love and care. And this dish - slow-cooked chicken smothered in a whiskey-honey glaze - was nothing short of magic.

But what really sets this recipe apart is the secret ingredient: Duke, my trusty beagle sidekick. As I loaded him into the pool for a refreshing dip during the filming process, he seemed to sense that something special was about to go down. And when he emerged from his watery haven, tail wagging and ears perked up, I knew we had a winner on our hands.

Of course, no recipe is complete without a few secrets and tips. For one thing, it's essential to let the glaze cook low and slow - at least ten minutes is recommended, but I found that seven was more than enough to coax out all the flavors. And when it comes to glazing the chicken, don't be afraid to get creative. A little smokiness from a BBQ sauce or some chopped fresh herbs can add depth and complexity to this dish.

As we wrapped up our little gathering and headed off into the sunset, I couldn't help but feel grateful for the simple pleasures in life - good food, good friends, and a trusty sidekick who's always happy to lend a paw. And if you're looking for a recipe that'll bring a little magic into your own kitchen, look no further than slow-cooked chicken with whiskey and honey glaze.

A Word from the Chef

I want to take a moment to express my gratitude to all our fans out there who have been following us on this culinary journey. Your support means the world to me, and I'm honored to be able to share my passion for cooking with you. From the bottom of my heart, thank you for being part of our kitchen family.

A Special Shout-Out to Our Sponsors

I'd like to extend a huge thank you to Ariat, who has been supporting us on this culinary adventure from day one. Their dedication to quality and craftsmanship is truly inspiring, and we're grateful to have them as part of our team.

Cookbook Update

If you've been searching for our cookbook, I'm happy to report that it's finally available! It's a labor of love, featuring all my favorite recipes - including slow-cooked chicken with whiskey and honey glaze. Be sure to check it out on Amazon or at your local bookstore.

The Duke's Paw Print Guarantee

And as a special treat for our readers, I'm offering a limited-edition cookbooks signed by the Duke himself (okay, maybe not really, but my beagle sidekick did make a special appearance during filming!). If you order the cookbook and mention "The Duke" at checkout, we'll throw in an extra-special surprise - a personalized paw print on the cover.

"WEBVTTKind: captionsLanguage: enhey it's grilling season it is and a lot of you be looking for that chicken you know grilled chicken breast grilled chicken legs maybe grill you some wings but folks I'm here to tell you we fixin to grill up some thighs yes we are overlook some time a good light and dark meat combination with a great Hal opinio honey glaze that goes on top come on the smokers go in and I ain't waiting hey now you know we're talking about that chicken and I'm talking about we need to be able to get the biggest bang for our buck yeah so a lot of times I'm chicken thighs that you're seeing their bone in of course with the skin on that's what you want because we're gonna keep all that moisture when we cook them but they're cheaper but also there's more meat on one of them than there is a chicken wing and really a chicken leg now today we're going to do it on the pit barrel smoker but you can do this on the grill as well just use your some indirect heat but folks a trick to this and some of you are already shaking your head before I even said trick you are is we're gonna bowl this chicken first yeah you heard me and a lot of you think I'm saying bull no it's boil the chicken first like bowl like boiled coffee yeah folks we're gonna speed up our cooking time but this way we can bowl let chicken keep that skin on there really well and then we can turn it over take a little knife cut that bone and he'll just pull right out of there but then we're gonna stuff it oh and I have made up a great concoction me and bigger worked on it for three or four days we did it is some cream cheese some onion powder dried mustard and a little bit of brown sugar folks this stuff is gonna be good wrapped up in bacon it's a happy meal that's the end of the video let's eat I'm through right here it is good to go folks before we go any further let's talk about the giveaway we just had this last week three lucky winners they are we paired up with the Ariat people who are given some district if Achatz away hundred dollars each and I speak an area they keep me looking fine I mean boots and shirt I'll be looking really good but who are them when there's a lot of you be asking tyler mcdonald and we got a great email from tyler he is truly a great person as they all are eric Anthes and this guy he didn't give me his name just on his little tab first last he was the first one to enter and he - last one to win he's in the middle this time so thank the good folks at Arioch we appreciate and Shan will have you a link down there below to where you can find out the same clothes that I'm wearing and you can look suave and debonair you see me you did I took these chicken thighs and place them in a medium-sized sauce pot there plays the water level up to where it just over them all there and bold in about 15 minutes I did look at that good skin that stays on that chicken we'd be needing it like that and that little bone is right there so I want you to take your knife and just cut right across the top of that on both sides so we can get that bone to just peel right out of there you have to do your little surgical work take your finger and just reach in there and then just go to pulling in backer just sort of like shelling a crawdad now folks what's left on here you throw on the grill for the grill inspectors do not think this is going to waste because it's not so when you got it just like that and a lot of you say my chicken ain't done I didn't name for it to be done we're gonna finish cooking it right over here on this pit barrel but we got to get all them bones out of there so we can stuff it this flap a skin that is good tooth picking wrapping with bacon and we'll be good to go well we have got them all debone we have and we made us up a magic filling to go in there which is cream cheese a little onion powder dried mustard and some brown sugar Oh folks this stuff right here you can just put on a cracker and eat it is good and see right there where that bone was that's a perfect place for this to go now I don't know how y'all chicken come if they're for in a sack we had five in this one today so just make sure you get some of it in everybody now you be thinking to yourself already I hear you out there I got that ESP Hg which means I can hear as good as Duke when you roll up back up and pin it and you put it on the fire all that's gonna is out ain't it wrong because what have we got we have a bacon stopper that's what it's used for so you just go around the end that is left open pull that up as tight as you can and guess what it's time to toothpick it there is one loaded up all he gets is a little bit of that mesquite seasoning all the way around well when you wrap some of these folks and you get them wrapped around there and we're going over the end trying to close that up to where none of that sneaks out away from you some of these try to spread back out so you may have to take an extra tooth pick and go plumb through that chicken thigh and then come back through and get the bacon pin the other way and you're good to go but just keep an eye on it make sure they jingle I'm losing under that goodness in there you may have to pin him on two sides well like I told you today we are using that pit barrel smoker now you can do these on a little smoker or you can do these on a grill but if you're doing this on a grill I want you to do it more of an indirect style get that heat away from you because sure we're not cooking long because we're nearly done already but I want to let it sit in there long enough that it's good infusion of smoke and get us some of that good color on there so I'm going to use hardwood oak today but also I'm gonna go back with that and I'm gonna add me some cherry wood cuz I do love me some fruit wood with some chicken and you can seem really one of the deals that I really like about these pit barrels - you ain't got to take that grill plumb off there it's just got that little folding latch that you can go ahead pull back throw you some good fruit wood in there or whatever you want to smoke with and you're good to go but guess what it's time to put the Yardbird on the grill it is and there is an aroma of smoke you folks that's live in southeast of me stick your head out the window right now and go you get it it's coming y'all's way well time to get them chickens on there now you'll notice on the pit barrel I got the little vent at the bottom plumb closed up and shadow have you a link down there below to where y'all can find out some good stuff about this pit barrel but let's get these yard burdens over there guess what folks em chickens have went to roost so let's shut the barn door before they get out and we're gonna let them cook probably gonna go about ten minutes on that side we'll turn them over go another ten and then we just come go back and forth and we'll get us some bison mixed up in here and you don't want to miss that part folks we're breaking out some of my favorite stuff what is it stick around I'll tell you now if you got one of them temperature gauges that's on yours we'll smoker somewhere you know we're running ideal smoking temperature here starting out maybe 220 to 250 alone in there somewhere and as we go along we'll probably give it a little more air to where we can finish up and get that nice carmelization on that skin well 10 minutes has arrived it has whoo I want y'all to look at some of that good color that's going on there all we're gonna do now folks is just turn them over and this is where the buddy system comes into play sometimes they want to be rolling around so you just lean them up her against there buddy and hope that they stay we'll let them go about another 10 minutes on that side but while we got a little time remember I told you is go make up something special to glaze them with look here folks Crown Royal Peach I'm gonna try to incorporate some fruit every chance I get so first of all we got as a Hal opinion now do you like more heat or do you need less heat me y'all know what I'm gonna do I'm just gonna have it all so I'm not gonna steam it nothing take them seeds leave them in there I just want to cut it up where it'll get in this slap chopper here so see can you get them all in there I think you're supposed to actually do it this way to where they all fit in there put the contraption back together you have to get into rhythm folks to get to cooking to get it from your heart to go in there so off they go sorry about that big it's okay buddy into our apparatus peach cream Oh folks if you don't have it and it is sort of hard to find any bourbon that you have but I want you to bring that peach flavor out there with it so get you some peach preserves and mix with it or some peach jam got two good heaping tablespoons of it in there with the Bourbon it'll give you that same flavor so we gonna add about that much which is the perfect amount then some honey cuz we want it to give it a little caramelizing effect and since I ain't got a fork or spoon I'm gonna stir it with a knife but you can see that consistency there that's sort of what we're after I don't want it to be so thick that it won't run no work I wanted to sort of just lay on there all pretty like caramel oh you could drink that stuff for breakfast right there Shannon it'll help you so we're gonna let it cook on there for about the 10 minutes which is probably down to seven now then we're gonna glaze it let it go about three minutes turn it over glaze it some more another three check that temp what is the magical temp of chicken Duke knows right there he does 165 Duke says so bear with me folks we nearly there well we've been on another ten we have let me let some of that goodness out there so I can see what I'm actually doing so we're gonna start glazing with some of this magic jalapeno honey peach crown oh and there's a lot of smoke and some of them have opinions was to just stay right up there on top you take this so pretty they are and we're gonna use all this but we're gonna finish off with it put some oh and right there on the top give it some color and some possessions so we're gonna let them go about three minutes turn them over place them again and then we'll be getting oh so close folks what we have here is two remnants of some bacon and my taste testers have been out here the whole time Duke might have been in the pool hang on there come around here big here's one in shade thank you my little friend for helping out today you've done a good job thank you so much folks you see me cut that in half and the goodness is in there you want to make sure that you've got all the toothpick apparatuses going out of there before you take a bite hmm the good smoke you got on that chicken but it's so tender from bowling it that way with keeping the skin intact but also that cream cheese and garlic that was in there blended together with a little brown sugar and then you get yeah I've just a little heat from that ham opinion and that peach whiskey it is toss it all in together where it's smoother and friends I'm off now whoo-hoo smoother than Frank Sinatra when he was trying to sing a song it was I mean this stuff is good this stuff is to folks it's a good your rooster will fly to the top of the barn and make sure everything is okay and your hands are lay - two maybe three eggs today this is how good it makes me do it chickens not the chicken down the chicken walk whoo big says that it's some fine dining right there for short but folks so easy to do often overlooked at times but I mean this stuff is tasty this is about as good as you're gonna get with an easy bill you can fix get out there in the backyard throw it on a grill smoker invite the family in let's fellowship and rejoice and have some chicken well folks I'm really winded from doing all that chicken running around dancer oh that stuff is good as always I tip my hat to all our servicemen and women and veterans and remember folks at all this time we got so much to be thankful for for all the people out there that'll keeping us safe and keeping us stopped also I'd like to congratulate our winners again hey and I want to tip my hat I do to the good folks at Ariat that was so kind of them they take care of us so well they do hey I know you might be looking for our cookbook getting hard to find it some bookstores and sometimes even Amazon's a little late shipping it out I just unload it another 485 this morning before we did the video so they're on the website Kent Rollins comm Wilshire personalized you one get it out and if you even asked for it we'll draw a little paw print of their beagle and the Duke and sign it - as always I think Andy and Shan so much for helping me out of this because folks I have the easy part they have the hard part well folks we hope you enjoyed as always because I sure did the Beagle and the Duke did God bless you each and every one and I'll see you down the stuffed chicken factory it's hard when you're a production dog and you have to cook when it's hot we have to furnish him with pool so he can cool down periodically that helped people oh this about 15 minutes that is the one I just grabbed that two bones out of mehey it's grilling season it is and a lot of you be looking for that chicken you know grilled chicken breast grilled chicken legs maybe grill you some wings but folks I'm here to tell you we fixin to grill up some thighs yes we are overlook some time a good light and dark meat combination with a great Hal opinio honey glaze that goes on top come on the smokers go in and I ain't waiting hey now you know we're talking about that chicken and I'm talking about we need to be able to get the biggest bang for our buck yeah so a lot of times I'm chicken thighs that you're seeing their bone in of course with the skin on that's what you want because we're gonna keep all that moisture when we cook them but they're cheaper but also there's more meat on one of them than there is a chicken wing and really a chicken leg now today we're going to do it on the pit barrel smoker but you can do this on the grill as well just use your some indirect heat but folks a trick to this and some of you are already shaking your head before I even said trick you are is we're gonna bowl this chicken first yeah you heard me and a lot of you think I'm saying bull no it's boil the chicken first like bowl like boiled coffee yeah folks we're gonna speed up our cooking time but this way we can bowl let chicken keep that skin on there really well and then we can turn it over take a little knife cut that bone and he'll just pull right out of there but then we're gonna stuff it oh and I have made up a great concoction me and bigger worked on it for three or four days we did it is some cream cheese some onion powder dried mustard and a little bit of brown sugar folks this stuff is gonna be good wrapped up in bacon it's a happy meal that's the end of the video let's eat I'm through right here it is good to go folks before we go any further let's talk about the giveaway we just had this last week three lucky winners they are we paired up with the Ariat people who are given some district if Achatz away hundred dollars each and I speak an area they keep me looking fine I mean boots and shirt I'll be looking really good but who are them when there's a lot of you be asking tyler mcdonald and we got a great email from tyler he is truly a great person as they all are eric Anthes and this guy he didn't give me his name just on his little tab first last he was the first one to enter and he - last one to win he's in the middle this time so thank the good folks at Arioch we appreciate and Shan will have you a link down there below to where you can find out the same clothes that I'm wearing and you can look suave and debonair you see me you did I took these chicken thighs and place them in a medium-sized sauce pot there plays the water level up to where it just over them all there and bold in about 15 minutes I did look at that good skin that stays on that chicken we'd be needing it like that and that little bone is right there so I want you to take your knife and just cut right across the top of that on both sides so we can get that bone to just peel right out of there you have to do your little surgical work take your finger and just reach in there and then just go to pulling in backer just sort of like shelling a crawdad now folks what's left on here you throw on the grill for the grill inspectors do not think this is going to waste because it's not so when you got it just like that and a lot of you say my chicken ain't done I didn't name for it to be done we're gonna finish cooking it right over here on this pit barrel but we got to get all them bones out of there so we can stuff it this flap a skin that is good tooth picking wrapping with bacon and we'll be good to go well we have got them all debone we have and we made us up a magic filling to go in there which is cream cheese a little onion powder dried mustard and some brown sugar Oh folks this stuff right here you can just put on a cracker and eat it is good and see right there where that bone was that's a perfect place for this to go now I don't know how y'all chicken come if they're for in a sack we had five in this one today so just make sure you get some of it in everybody now you be thinking to yourself already I hear you out there I got that ESP Hg which means I can hear as good as Duke when you roll up back up and pin it and you put it on the fire all that's gonna is out ain't it wrong because what have we got we have a bacon stopper that's what it's used for so you just go around the end that is left open pull that up as tight as you can and guess what it's time to toothpick it there is one loaded up all he gets is a little bit of that mesquite seasoning all the way around well when you wrap some of these folks and you get them wrapped around there and we're going over the end trying to close that up to where none of that sneaks out away from you some of these try to spread back out so you may have to take an extra tooth pick and go plumb through that chicken thigh and then come back through and get the bacon pin the other way and you're good to go but just keep an eye on it make sure they jingle I'm losing under that goodness in there you may have to pin him on two sides well like I told you today we are using that pit barrel smoker now you can do these on a little smoker or you can do these on a grill but if you're doing this on a grill I want you to do it more of an indirect style get that heat away from you because sure we're not cooking long because we're nearly done already but I want to let it sit in there long enough that it's good infusion of smoke and get us some of that good color on there so I'm going to use hardwood oak today but also I'm gonna go back with that and I'm gonna add me some cherry wood cuz I do love me some fruit wood with some chicken and you can seem really one of the deals that I really like about these pit barrels - you ain't got to take that grill plumb off there it's just got that little folding latch that you can go ahead pull back throw you some good fruit wood in there or whatever you want to smoke with and you're good to go but guess what it's time to put the Yardbird on the grill it is and there is an aroma of smoke you folks that's live in southeast of me stick your head out the window right now and go you get it it's coming y'all's way well time to get them chickens on there now you'll notice on the pit barrel I got the little vent at the bottom plumb closed up and shadow have you a link down there below to where y'all can find out some good stuff about this pit barrel but let's get these yard burdens over there guess what folks em chickens have went to roost so let's shut the barn door before they get out and we're gonna let them cook probably gonna go about ten minutes on that side we'll turn them over go another ten and then we just come go back and forth and we'll get us some bison mixed up in here and you don't want to miss that part folks we're breaking out some of my favorite stuff what is it stick around I'll tell you now if you got one of them temperature gauges that's on yours we'll smoker somewhere you know we're running ideal smoking temperature here starting out maybe 220 to 250 alone in there somewhere and as we go along we'll probably give it a little more air to where we can finish up and get that nice carmelization on that skin well 10 minutes has arrived it has whoo I want y'all to look at some of that good color that's going on there all we're gonna do now folks is just turn them over and this is where the buddy system comes into play sometimes they want to be rolling around so you just lean them up her against there buddy and hope that they stay we'll let them go about another 10 minutes on that side but while we got a little time remember I told you is go make up something special to glaze them with look here folks Crown Royal Peach I'm gonna try to incorporate some fruit every chance I get so first of all we got as a Hal opinion now do you like more heat or do you need less heat me y'all know what I'm gonna do I'm just gonna have it all so I'm not gonna steam it nothing take them seeds leave them in there I just want to cut it up where it'll get in this slap chopper here so see can you get them all in there I think you're supposed to actually do it this way to where they all fit in there put the contraption back together you have to get into rhythm folks to get to cooking to get it from your heart to go in there so off they go sorry about that big it's okay buddy into our apparatus peach cream Oh folks if you don't have it and it is sort of hard to find any bourbon that you have but I want you to bring that peach flavor out there with it so get you some peach preserves and mix with it or some peach jam got two good heaping tablespoons of it in there with the Bourbon it'll give you that same flavor so we gonna add about that much which is the perfect amount then some honey cuz we want it to give it a little caramelizing effect and since I ain't got a fork or spoon I'm gonna stir it with a knife but you can see that consistency there that's sort of what we're after I don't want it to be so thick that it won't run no work I wanted to sort of just lay on there all pretty like caramel oh you could drink that stuff for breakfast right there Shannon it'll help you so we're gonna let it cook on there for about the 10 minutes which is probably down to seven now then we're gonna glaze it let it go about three minutes turn it over glaze it some more another three check that temp what is the magical temp of chicken Duke knows right there he does 165 Duke says so bear with me folks we nearly there well we've been on another ten we have let me let some of that goodness out there so I can see what I'm actually doing so we're gonna start glazing with some of this magic jalapeno honey peach crown oh and there's a lot of smoke and some of them have opinions was to just stay right up there on top you take this so pretty they are and we're gonna use all this but we're gonna finish off with it put some oh and right there on the top give it some color and some possessions so we're gonna let them go about three minutes turn them over place them again and then we'll be getting oh so close folks what we have here is two remnants of some bacon and my taste testers have been out here the whole time Duke might have been in the pool hang on there come around here big here's one in shade thank you my little friend for helping out today you've done a good job thank you so much folks you see me cut that in half and the goodness is in there you want to make sure that you've got all the toothpick apparatuses going out of there before you take a bite hmm the good smoke you got on that chicken but it's so tender from bowling it that way with keeping the skin intact but also that cream cheese and garlic that was in there blended together with a little brown sugar and then you get yeah I've just a little heat from that ham opinion and that peach whiskey it is toss it all in together where it's smoother and friends I'm off now whoo-hoo smoother than Frank Sinatra when he was trying to sing a song it was I mean this stuff is good this stuff is to folks it's a good your rooster will fly to the top of the barn and make sure everything is okay and your hands are lay - two maybe three eggs today this is how good it makes me do it chickens not the chicken down the chicken walk whoo big says that it's some fine dining right there for short but folks so easy to do often overlooked at times but I mean this stuff is tasty this is about as good as you're gonna get with an easy bill you can fix get out there in the backyard throw it on a grill smoker invite the family in let's fellowship and rejoice and have some chicken well folks I'm really winded from doing all that chicken running around dancer oh that stuff is good as always I tip my hat to all our servicemen and women and veterans and remember folks at all this time we got so much to be thankful for for all the people out there that'll keeping us safe and keeping us stopped also I'd like to congratulate our winners again hey and I want to tip my hat I do to the good folks at Ariat that was so kind of them they take care of us so well they do hey I know you might be looking for our cookbook getting hard to find it some bookstores and sometimes even Amazon's a little late shipping it out I just unload it another 485 this morning before we did the video so they're on the website Kent Rollins comm Wilshire personalized you one get it out and if you even asked for it we'll draw a little paw print of their beagle and the Duke and sign it - as always I think Andy and Shan so much for helping me out of this because folks I have the easy part they have the hard part well folks we hope you enjoyed as always because I sure did the Beagle and the Duke did God bless you each and every one and I'll see you down the stuffed chicken factory it's hard when you're a production dog and you have to cook when it's hot we have to furnish him with pool so he can cool down periodically that helped people oh this about 15 minutes that is the one I just grabbed that two bones out of me\n"