Knob Creek BBQ Chicken

Knob Creek BBQ Chicken


  • Whole Chicken, Spatchcocked (1)
  • 3/4 cup Knob Creek
  • 4 Garlic Cloves, minced
  • 1/2 Medium Onion, chopped small
  • 2 cups Ketchup
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 cup Brown Sugar
  • 1/3 cup Apple Cider Vinegar
  • 1/4 cup Worchestershire Sauce
  • 1/2 tsp Hot Sauce

Knob Creek BBQ Sauce Directions:

  1. Heat a large skillet at medium, then add onion, garlic, and Knob Creek bourbon.
  2. Simmer for 8-10 minutes, or until onion is translucent.
  3. Mix in rest of the ingredients and whisk to combine.
  4. Bring to a boil, reduce heat to med-low, and simmer for 20 minutes.
  5. If you prefer a smoother sauce, strain. Otherwise, your sauce is done and ready to use.

Chicken Directions:

  1. Pre-heat smoker, grill, or oven to 400*. (2)
  2. If spatchcocking your chicken, do so now. If not, leave whole, rinse, and dry.
  3. Lightly oil the chicken and season with desired seasoning. (3)
  4. Place chicken into pre-heated cooking device and insert probe thermometer into thickest part of the breast.
  5. When the chicken is at 140* internal, glaze with BBQ sauce and return to cooker.
  6. Pull chicken when breast is at 165* and let rest for 10-15 minutes.
  7. Slice, serve, and enjoy!


  1. I Spatchcocked the chicken, I find it cooks more evenly, and it’s easier for me to slather the BBQ sauce all over.
  2. I like cooking chicken outdoors as it tends to smoke a lot as the fat renders. I used the pellet side of my Pit Boss KC Combo for this cook.
  3. I used a combination of Pit Boss Chicken rub and Pit Boss Sweet Heat for a little kick. You can keep it as simple as salt and pepper, as the BBQ sauce will provide a lot of flavor.

© 2020 Mitchell Schwartz

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