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Friday Feast: Maker’s Mark Bourbon Pulled Chicken

Friday Feast: Maker’s Mark Bourbon Pulled Chicken

Usually for Friday Feast, we highlight wild game recipes to celebrate the field to fork concept. However, I saw this recipe for Makers Mark Bourbon Pulled Chicken from BBQ Pit Boys and just had to share it with y’all!

This recipe is perfect for one of your many summer time cookouts. But what makes this recipe so great is the sauce. So for my hunters, you can always substitute chicken for that pheasnt or quail that’s stowed away in your freezer. 

And there’s a bonus that comes with this recipe. A video! BBQ Pit Boys have a website full of detailed recipes and videos so you too can become a pit master.

Maker’s Mark Bourbon Pulled Chicken


For the chicken:

  • Chicken – 3 whole fryers, 4-5 lbs. each
  • Olive Oil – 5-6 Tablespoons
  • SPG – to taste
  • Red Pepper Flakes – to taste
  • Buns – favorite style
  • Aluminum Foil

For the sauce:

  • Maker’s Mark Bourbon – 1 cup
  • Bacon – 2-4 strips cooked
  • Ketchup – 2 cups
  • Tomato Paste – ½ cup
  • Worcestershire Sauce – ¼ cup
  • Small Onion – ½ cup chopped
  • Garlic Cloves – 6-8 chopped
  • Brown Sugar – ½ cup
  • Apple Cider Vinegar – ½ cup
  • Black Pepper – 2 teaspoons
  • Kosher Salt – 1 teaspoon
  • Hot Sauce – to taste


  1. Bring smoker temperature up to 300 degrees Fahrenheit.
  2. Wash and dry chickens.
  3. Coat with a small amount of oil. Be sure to get under the skin.
  4. Apply liberal coating of SPG and red pepper flakes.
  5. Place in smoker until an internal temperature of 180 degrees Fahrenheit is reached.

  6. For the sauce: heat one tablespoon of olive oil in a pan.
  7. Sauté chopped onion and garlic until translucent.
  8. Add in one cup of Maker’s Mark bourbon whiskey.
  9. Mix in ketchup, tomato paste, Worcestershire sauce, brown sugar, apple cider vinegar, black pepper, kosher salt, chopped bacon, and hot sauce.
  10. Mix thoroughly and simmer for 20-30 minutes until thick. Remove from heat.

  11. Remove chickens from smoker and place on a cutting board to cool down.
  12. Cover in aluminum foil for 45 minutes.
  13. Warm dipping sauce for serving.
  14. Remove foil and shred chicken from bones and cartilage.
  15. Shred to desired consistency.
  16. Coat with Maker’s Mark Bourbon Whiskey Sauce.
  17. Put on buns to make sandwiches.
  18. Serve with cole slaw, potato salad, bbq beans, and lots of Maker’s Mark bourbon whiskey sauce. Sit back, relax, and enjoy!!

Recipe thanks to BBQ Pit Boys!

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