Smoky Mountain Chipotle Chicken

Smoky Mountain Chipotle Chicken

Made  times
Janine 72

"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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3 h 55 m servings 697 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 697 kcal
  • 35%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 49.5 g
  • 99%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 3457 mg
  • 138%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 72 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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. ...

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 ...

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

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 ...

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

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 ad...

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!

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 chipot...

This was delicious, but it requires a lot of ingredients I don't keep on hand (whiskey, 2 cups of ketchup...) I didn't feel like amount of money, time and effort that went into making the sauce...

Delicious! The sauce is amazing, I wouldn't change a thing! The chicken stayed very moist and tender. We will make this again and again! Thanks for another great recipe, Janine!

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