Smoky Mountain Chipotle Chicken Recipe -
Smoky Mountain Chipotle Chicken Recipe
  • READY IN ABOUT 4 hrs

Smoky Mountain Chipotle Chicken

Recipe by  

"You will love this recipe if like your meals packed with intense flavor! This chicken has a smoky, spicy, sweet taste that my family raves about. We hope you and yours enjoy it also!"

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Ingredients Edit and Save

Original recipe makes 4 chicken breasts Change Servings
  • PREP

    35 mins
  • COOK

    50 mins

    3 hrs 55 mins


  1. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Pour in the bourbon, and simmer for 10 minutes. Have a lid ready to cover the skillet in case the bourbon catches fire.
  2. Pour in the cider vinegar, ketchup, Worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. Bring to a boil, then reduce heat to medium-low, and simmer 15 minutes. Pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.
  3. Season chicken breasts with grill seasoning, and place into a shallow glass dish. Pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. Refrigerate remaining sauce. Cover the chicken and refrigerate 2 hours. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Drain on a paper towel-lined plate, and set aside.
  4. Preheat an outdoor grill for medium-high heat.
  5. Drain marinade from the chicken and discard. Cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. Meanwhile, brush onion slices with 1 teaspoon olive oil. Secure the rings with toothpicks to keep them from falling apart. Grill over indirect heat until soft, about 15 minutes.
  6. To serve, place chicken onto serving plates and top with a slice grilled onion, 2 slices of bacon and then a slice of provolone cheese. Remove toothpicks before serving.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 10, 2008

Mmmmm...sooo good. I've been making a quick and easy version of Smoky Mtn. Chicken for years with just a bottled BBQ sauce. But this BBQ sauce was sooo good, and sooo worth the effort- and it was actually very little effort. I will make extra batches of the sauce and keep them on hand for all my BBQ sauce needs.

Most Helpful Critical Review
Sep 08, 2009

What NOT to do. I only thought this dish was ok, but I have say that I also had to substitute some ingredients, the fire on our grill was too low, and I didn't use the onion or cheese on top. I didn't have enough catchup, any brandy or any chipotle in adobe sauce. I subbed: Tomato paste with 1 can of water; Cooking Sherry; S Bend Sauce - a flavorful Barbados brand yellow hot sauce. It was too tomatoe-y for my taste and not sweet at all. Since my fire was too low, I didn't get the caramelizing on the meat like I thought I would. I tried it again the next day with the cheese...still only ok. Sorry!


72 Ratings

Jan 03, 2011

ABSOLUTELY LOVED IT! I didn't have any bourbon at the house, so....I used capt morgan (lol)...and it turned out suprisingly well :)

Nov 11, 2008

Delish, but I must confess. I misread the recipe and added 1 tablespoon of the adobo sauce. It tasted great though. I made this twice in a row and still just could not get enough of it. The first time I made it without the cheese and bacon, the second time with it. It's much better with cheese and bacon!!

Apr 12, 2008

This recipe is packed with flavor! I used cheddar instead of provolone and skipped the bourbon. It's so good.

Oct 16, 2007

Great blend of flavors with just the right amount of bite. I didn't bother with the topping of bacon, red onion, or provolone cheese and it was scrumptous. I did use only 1 cup of ketchup and added 1 cup of Cattleman's Smoke House Barbeque Sauce. I think using 2 cups of ketchup would have made it too strong with tomato flavor. Thanks for the recipe, Janine!

Sep 04, 2007

When I made the sauce it was very spicy, I was surprised after I cooked the chicken with it that it was not as spicy any longer. The recipe was wonderful!

Jun 09, 2009

This was great. The whole family loved it. Prefer spicier food, so I used half a can of Chipotle with adobo sauce. Otherwise, made exactly as the recipe stated. Used the other half can of chipotle in my mashed potatoes. Thanks for a great recipe. Will try this again, and try it on a pork loin!!


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  • Calories
  • 697 kcal
  • 35%
  • Carbohydrates
  • 59.1 g
  • 19%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 49.5 g
  • 99%
  • Sodium
  • 3457 mg
  • 138%

* Percent Daily Values are based on a 2,000 calorie diet.

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