Jack & Coke Chicken Thighs | Smoked Chicken Thighs with Jack Daniels Glaze on Drum Smoker

Jack & Coke Chicken Thighs | Smoked Chicken Thighs with Jack Daniels Glaze
For more barbecue and grilling recipes visit: howtobbqright.com/
This recipe is my Jack & Coke Chicken because I marinade it in coke and glaze it with a Jack Daniels BBQ Sauce.
I start with a fresh pack of Bone-In Skin-on chicken thighs. Remove them from the package spread out skin side down on a cutting board. Season the bone side with a little Killer Hogs AP seasoning and repeat on the skin side.
Place each thigh into a large 2.5 gallon zip top bag. This is where the “Coke” part of the recipe comes into play. Pour in a 16oz bottle of coke and also add ¼ cup of Soy Sauce. Close the bag and squeeze as much air out as possible. The thighs need to brine for 1-2 hours in the refrigerator.
Take the thighs out of the brine and allow the excess liquid to drip off. They’ll need a little seasoning, so hit each side with additional AP Rub. Arrange the thighs in a half-size aluminum food service pan. Pull the skin down tight and place them in the pan as close together as possible to help hold their shape during cooking. Slice a stick of unsalted butter into small pats. Place each pat around the edges and in between the thighs.
When I’m doing chicken (especially skin on) I want the cooking temp to be around 300⁰. Once the smoker is up to temp, throw on a couple chunks of cherry wood for smoke and place the pan of thighs directly on the cooking grate. Cook them for 1 hour in the butter pan. While they’re cooking it’s a good time to put together the Jack Daniel’s glaze.
Jack Daniel’s BBQ Glaze Recipe
1 Cup Dark Brown Sugar
1 Cup Pineapple Juice
1 Cup Killer Hogs BBQ Sauce
2/3 Cup Water
½ Cup Soy Sauce (divided)
2oz Teriyaki Sauce
4-5 Cloves Roasted Garlic
Juice of 1 Lemon
2oz Jack Daniels Whiskey
¼ cup Pineapple Preserves
¼ cup Killer Hogs AP Rub
In a small sauce pan over medium high heat add brown sugar, pineapple juice, water, teriyaki sauce, and remaining soy sauce. Bring mixture to a boil and reduce heat to simmer stirring occasionally.
Mash the roasted garlic with a fork and add to the pot along with the lemon juice, pineapple preserves, and Jack Daniel’s. Continue to reduce for 10 minutes.
Add the Killer Hogs BBQ Sauce and Killer Hogs AP Rub and reduce for 10 more minutes. Remove from heat - mixture will thicken as it cools.
After the chicken has smoked for 1 hour, remove each thigh from the pan and place it on a wire rack. Dip each thigh into the glaze and place back on the rack. The excess glaze will drip off, so have a foil lined baking sheet underneath it.
Take the whole rack back to the pit and cook for 10 minutes. Apply a second coat of the glaze using a silicon brush and continue to cook for an additional 10 minutes. Transfer the thighs to a serving platter and top with a little fresh chopped parsley for garnish.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/

[@toddmann88]

I have a request, could you do a video of your collection of smokers and grills, maybe explain what smokers you like best for different applications. thanks

[@williamrich7638]

I really like this idea

[@mobdez4516]

I hope he reads your request bro. I would love to see that as well👌

[@russellleboeuf8637]

kzbin.info/www/bejne/g32ck3-GpM-pjqs

[@truthtalker7774]

I think he uses big green egg or Komodo Joe a lot. Ceramic anyway. Haven’t caught his videos in a while so I don’t quite remember.

[@griddlingrandpa7601]

Ok, so I watched this video and knew that I would have to try it. Made it and it was absolutely out of this world!

[@MichaelSmith-zz3xc]

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[@MichaelSmith-zz3xc]

.

[@MichaelSmith-zz3xc]

ap

[@chronictwister]

I wonder if you can do this in the oven since I sadly live in a big apartment, and they won't allow smokers outside >.

[@Dirtybird37]

yes. you don't need a smoker to cook anything. If you like the smoke flavor just add a little bit of liquid smoke to the recipe. Set your oven to 300 degrees just like the smoker temp.

[@josereyes122284]

I'm gonna have to buy a bottle of jack now.... oh well.. pit master privilege lol

[@timmartinez135]

Been trying to decide what to cook this weekend - just found out. This!

[@165grnosler7]

Tried these tonight, wow!!! Turned out amazing, 2 thumbs up on this on this! Thank you!!

[@hundredspins7784]

Took down half a thigh in one bite Savage lol this recepie is a must Malcom is the best 👍

[@SmokyRibsBBQ]

Now that is a must try Malcom! That looks fantastic! I've got to ask about the barrel cooker your using in the video. Is that a homemade cooker or manufactured by a company? Looks really nice!

[@howtobbqright]

This one came from Gateway Smokers, but I have a few UDS Smokers I've made myself. You can check out the plans here: howtobbqright.com/udssmoker/

[@jasonbosse1294]

it looks like a gateway drum smoker. They seem really nice but are a bit pricey, they are probably worth it though...

[@SmokyRibsBBQ]

Thanks Malcom, I appreciate the reply and link to the plans

[@emmittcolten38]

I guess im asking the wrong place but does anybody know of a method to get back into an instagram account?? I was dumb forgot my account password. I appreciate any tips you can offer me

[@abdullahmarlon8659]

@Emmitt Colten Instablaster :)

[@PierceFiercex]

I love seeing people who are passionate about what they love. This guy rocks, quality episodes and product.

[@RKO859]

Heart attack chicken. Could of just simply cooked it in the foil container without the butter. The chicken already has skin to protect its moisture, plus lots of fat going to render out and keep it moist anyways. No need that much butter.

[@KrazyKimsey]

Congrats on 100K Subscribers. You are my favorite Cooking KZbinr. Keep up the excellent videos.

[@olumideayegoro3857]

Krazy Kimsey 500k now

[@2001Sunshine]

Excellent!! I combined this recipe with Malcolm's Bacon Wrapped Jalapeño Thighs. Used boneless and skinless thighs wrapped in bacon, and stuffed the thighs with jalapeño and cream cheese. Used the marinade and sauce from this Jack and Coke recipe. Cooked on gas grill indirect with 1 foil pack of cherry chips. Took about 2.5 hours to get bacon crispy, thighs still tender juicy. My husband loved them, said he was about to cry bahaha! Home run dish!

[@brendaeaves1079]

“BUTTER BATH” Can’t Get No Better Than That! YUM!!! :-D

[@savagejerkyco.5848]

Great video Malcom! I think we'll throw some of these on the Lang tomorrow.

[@MsRobert1967]

I like what you do, very simple but looks great , no nonsense

[@theMapex25]

Yeah.... I'd be adding about 3 times that amount of Jack.

[@makscho1]

If only I were your neighbor.....

[@tsk_v1458]

Not a fan of The BBQ Sauce (too sweet for my liking), but I love the Hot BBQ Rub! Love the recipes! p.s. those hot pickles are really damn hot lol!

[@KR-go4yx]

Nice .. I like like to use a Captin Morgan spice rum glaze. never added coke but that's next.

[@macEboy]

Woh woh, slow down on the outstanding videos son! I can't keep up, a mockin you boy! lol Chicken thighs are great on the smoker. I look foward to trying the JD sauce. Thanks to you and the Ms. Mac

[@essayons51b]

I just made this recipe. I must say, it's some of the best chicken I've made. I did it on a pit boss pellet smoker but it was pretty phenomenal! Only thing I would do different is a quick pan fry on the skin side to make it crispy before smoking but that might take away from the smoke flavor. Very nice recipe. VERY good chicken. Keep up the great content man! Thank you for what you do!

[@troybelanger974]

Could you even taste the coca cola?

[@DanaBlackBlumpkins]

Very thorough, very knowledgeable and great narration.......awesome work man

[@cornbread2u2]

Will the skin crisp up at 300 degrees? Wondering if the heat could be punched on to 400 the last 15 minutes to make it crispier

[@cinzanita9428]

“You just can’t beat chicken swimming in butter” 🤣😆 Super delicious recipe! No leftovers, So double the recipe if you have a big crowd!

[@tammyjohnson7341]

I am going to try this today, when I get off work.

[@TheCookingCorner]

Malcom, great video and congrats on 100,000 subs that's awesome!

[@pjfan173]

The Cooking Corner now at 540k. Best BBQ channel by far.

[@russellleboeuf8637]

1.3 million now... lol

[@TheCookingCorner]

@@russellleboeuf8637 lol I still remember that 100k...

[@antoniotaylor8758]

I tried these out yesterday and MAN...these were a hit. Malcom, YOU ARE THE MAN!!! Keep posting those vids up. Someone like me can learn and try new things. Thanks alot man!! I wanna try to tackle that Jalapeno stuffed bacon wrapped chicken next.

[@ld5954]

Love, hate. I love watching your videos, but I hate that they always make me hungry!!!😋😀

[@grizzle273463]

9:15 You know its darn good when Malcolm is drooling down the front of his shirt with anticipation.

[@dailyDIYdude]

my sauce is thicking as I type. 300 degrees isn't working for me though. I've had mine on the pellet grill for an hour and 10 mins and my internal temp is only 125 on the chicken. I cranked it up to 400 to get r dun. Thanks for the great video.

[@jamesblair5971]

Ok if I can refrain from drinking all the Jack and Coke this is my next Chicken cook! My hats off 2 you Malcom!

[@ryanniekamp4076]

Just made these tonight with a little twist. Didn’t have teriyaki sauce so I used caribbean jerk sauce instead and they are sooo tasty.

[@JimmyGelhaar]

You're a rock star Malcom! Love watching you do your thing. Great job on the videos all around. Each one is a gem!

[@eltonsbbq-pit]

Ahh.. man this looks good! Cheers from Norway

[@jward9637]

I love chicken thighs! To me they have the best flavor and they're cheap. This sounds like a good one Malcom. I'll let you know how it comes out! Great video!

[@pughdiddy84]

Sir, you are my hero! I just found this channel a few days ago!

[@arturus]

I don't know why I've been watching (and trying) your recipes for so long before subscribing. Another amazing presentation. Love all you do! PS: subscribed!

[@franciscomejia5974]

My folks love chicken thighs and now I have something new to introduce them too. Thank you BBQ Yoda! On and I'm making the pork and pineapple kabobs this weekend.

[@chrisschaefer9236]

Malcom, have never grilled a bad meal following your page! Thanks for so many tips - Best chicken I've ever done on my Green Egg!!

[@brocklanders6172]

Best BBQ chicken thighs - Coat thighs in olive oil, add salt a pepper, and put skin side down on hot grill. Make a sauce consisting of: 4 parts Sweet Baby Ray's, 1 part Sriracha, and 1-2 tablespoons of orange juice concentrate. Brush on the non-skin side of chicken, flip after browning, and coat other side with sauce. Once both sides are browned, coat again with sauce and cook, off direct heat with lid down for 45 minutes, until cooked through. Perfection.

[@brandonsaikaley8494]

buddy you are a boss I can't stop watching these videos 😂 sometimes I get quite angry especially when I'm starving. You fucking tease lol too bad you aren't up here in CANADA !!

[@SmokingwithBush]

I made these and they were amazing! Thank you for this recipe.

[@PMARTINEZ58]

i feel like i just met a long lost family member!!! lol.. i camt wait to make these!!! thanks bud!!

[@jeffgoss3351]

Made this this past weekend and it was a hit. Tremendous flavor, thanks for sharing.

[@williamriley2528]

What the heck happened...? Did I miss the "Jack" part of the recipe...??? Oh... Ok... The "Jack" is a final glaze as opposed to part of the marinade... Got it...!

[@harrymiller1834]

What temperature 🌡️ do you need smokes if you have chicken breast on pitboss 3series electric smoker 30inch with wood chips the temperature I have on my pitboss 3series electric smoker 30inch lower and higher and medium temperature which one you need put on temperature

[@rbeck3200tb40]

Heres how you need to change your sauce recipe . Only use 1/4 cup of brown sugar instead of 1 cup .Use 2 shots of Jack Daniels instead of one shot. Youre using WAYYYYY to much sugar The pineapple juice, Teriyaki sauce and PIneapple preservers are already saturated in sugar so you dont need to add one full cup of even more sugar

[@rbeck3200tb40]

@Ella Blakely Ella This is way tooo sweet its nasty I knwo this guys a good bbq cook but this sauce is sickeningly sweet . There are candy recipes with less sugar than this sauce YUCK

[@DjWooPig]

The production quality has been top notch the last few videos Malcom. Recipes as well!!!

[@jjm6187]

Can't wait to try this, Malcom!! Appreciate you giving us tips and inspiration to develop our smokin' skills. I give you major cred to bbq friends all the time!

[@alixthefunk]

i cant understand how you can wear gloves, but then handle all the bottles of sauce, salt and seasoning shaker etc contaminating everything with raw chicken?

[@norbertodehoyosjr2733]

On a Weber kittle grill do u cook it in indirect heat?

[@Doug6714]

Great recipe Malcom. I enjoyed the video and needed a great recipe for thighs. Keep smoking.

[@bryans6151]

looks great. should have cut the chicken again before putting in your mouth. 🙂

[@chrisdouglass6820]

What!? Only one shot?? I can't get buzzed off those.... looks good though.

[@bbqstillsmokin876]

Another awesome creation. Malcolm you never cease to amaze me! #howtobbqright #killerhogs #malcolmreed

[@keepinitcountry4401]

So apparently I'm 3 years late (from when this video was posted) but I recently found your videos & started following you brother & I tell you what, each of your recipes has been AWESOME! I thought I was already doing a pretty good job but man....your methods have helped me take my smoking to a whole other level! My family and I THANK YOU 🤠👍 Keep on keepin' it country brother & I hope you & yours are in good health during the current pandemic.

[@addictedtobedrock5282]

I don’t understand how there can be 17 thumbs down.....must be the chicken lovers. Hell I guess I am a chicken lover also, right along with some Jack Daniels glaze!

[@bigiron1219]

My wife is super jealous of our relationship. I know we’ve never met, but she’s not having it. Lol. We’ve entered YS640 debates, it’s gonna cost me selling my quad. A necessary sacrifice.

[@norrissydnor3762]

Mr. Reed, I did a variation of this cook last night. I used a Jerk marinade and they came out delicious. The only problem I encountered was that it took me almost 2 hours to get an internal temp of 185 with the grill at 300. I used a Char-griller side box smoker. I actually had to finish them off in the oven (at 400 degrees) to get to my desired internal temp for chicken. Could it be the grill that caused the variation? I pretty much maintained 300. However, it does take a while to get internal temp back up to desired temp when I opened every 10-15 minutes in the second hour to brush on more sauce. Any help is highly appreciated. Also, w just checked tracking. My rub order is scheduled to be delivered today. Thanks.

[@timm1053]

What your thoughts on using chicken breast? Would the butter bath keep them moist enough?

[@Forevertrue]

Malcom you are the best! Chicken thighs are my favorite!

[@aaronchoate5240]

Bro I really like you vids but you GOTTA do some close up shots of the finished product... I WANNA zone out and start breathing heavy... just saying

[@DentargPL]

I've tried this reciepe today. Quite time consuming, quite disappointing result. But that could be my weber (or mine) fault, cause at the end of the cook (last glazing), temp dropped to ~250F, and I haven't got nice crusty skin on that chicken. Good thing I've done loin and tenderloin wrapped in bekon, which saved a day :). Chicken wasn't bad, but considering the effort to make it I was expecting something better.

[@Dadzilla2]

Hey I have to tell you. I do a lot of barbecuing at my local VFW here in Crestline Ca. Well Sunday for our NASCAR crowed I decided to try your Jack & Coke recipe. I actually took 2 whole chickens cut them up and smoked them using your recipe. The only things I had to do different was seasoning on the chicken and the bbq sauce. For the seasoning on the chicken, I simply used pepper sea salt and garlic powder. The BBQ sauce I used in the glaze was Sweet Baby Rays. Anyhow I wanted you to know that the chicken was a success. So thank you for the recipe.

[@Warhorse1UK]

Might try this with coke zero....and no butter...just for kicks

[@rehf10]

Awesome! What temp do you guys recommend for BBQing medium size chicken wings using a Weber Kettle? I'm thinking 275, indirect heat and send them in a pan for the first half hour.

[@wheat2714]

hey M. R nice video on the chicken I am soon to be a beginner at learning to Smoke on a grill/smoker .. as we say doing my homework in order to learn and apply what I learn as soon as I an able to purchase a smoker ...you are one of my classes at youtube BBQ university...ha ha ha thank you sir...........semper fi

[@BlueAsia76]

Man you got Me hungry all the way to Israel Great video

[@miketrausch6874]

My mouth is watering just watching. Curious though, any specific reason for unsalted butter, instead of salted butter. Love your recipes & videos.

[@drefrazier4266]

Probably cause there was already salt added previously + soy sauce, etc in the glaze.

[@ASCP67AUS]

So I just completed this recipe and followed your tips on a Traeger. Absolutely brilliant. For a tip. I also did potatoes in the smoker and glazed them as well.. bloody amazing chicken and spuds. Thanks for the great videos and inspiration from Melbourne Aus

[@johnhalchishick7094]

Think I would add more jack and take a couple shots myself

[@tombs4864]

Noticed jack glaze slightly different than what you use on your ribs. Improved recipe or going for different taste?

[@urbannpa]

Nice Smoker. For bikers use 3/4 a bottle of Jack!!

[@chrisgrech9609]

Hey Malcom. I'm from Australia and would like to make the AP Rub. Could I please ask for recipe. Cheers Mate

[@millweed88]

I'm doing g this same recipe right now. Only problem is that I couldn't find pineapple preserves anywhere. I'm going to try with grape jelly instead.

[@millweed88]

Also, I haven't drank Jack Daniels since my wife and I were married (bad night). So I drink Tincup now.

[@0713mas]

Macom is my BBQ Jedi Master!!!! I have learned so much from these videos and you never stop working outside the box and coming up with new inventive ways to smoke and grill. Ty give it a try its killer!

[@BM-xc9sq]

I notice you don't use a water pan. When should a water pan be used? and when should a deflector be used. I use a drum smoker that I built myself sense I am a metal fabricator. Love all your videos and you've made me a hero at all my cook outs Thank you.

[@darrengeorge7630]

you are such a cool guy, I wish you lived next door to me. I have watched tons of your videos, and I have ordered your killer hog rub. and I loved it. Thank you for all your help smoking.

[@DanielSalazar-rd3cj]

Kidjm A new subsciber to your channel, and have tried your rib-eye recipe which came out fantastic! Can't wait to try these out!

[@tonygervasi9631]

I'm going to make this, this weekend. Your methods of smoking make my family and myself enjoy every bite. I'm sure this won't disappoint. Thank you for showing us how it's done.

[@MickleCreationsTheHotSpot]

Firing up my smoker tonight. Jack and Coke Chicken thighs are going down. Thank you for the guidance.

[@fishindoc6025]

Wonderful glaze...gonna use it on salmon as well tonite. My only comment is i think next time I'll go 400 to get the skin more crispy

[@stephanieyeminez89]

I made this last week it turned out fabulous. Plus my husband and I are doing a rib competition in town today cal city. We are doing ribs and chicken. And I'm using his recipe. Wohooo.

[@robertk7484]

Malcom - Have y'all tried running this sauce with more Jack or even a bourbon for that whisky sweetness?

[@curtistinemiller1560]

Thanks ,I love grilled chicken I'm gonna try these thighs ,Love the glaze......

[@DLHerrod]

What will happen if you leave the chicken in the Coke overnight?

[@stacykinder207]

My daughter and I love your videos she has even made a few videos using your recipes and compliments you thank you your videos and recipes has brought her and I closer your a neat guy

[@gamebred5x]

I would love for you to do vids using the weber kettle for some smokes

[@getoutandgrill]

I love the kettle. just did pulled pork last Sunday.

[@damoose1829]

Thanks again Malcom.Guess what just got added to the shoping list.I know what the smoke hollow will be smoking next weekend.

[@buckshothunter2177]

If I was cooking with ya, that bottle of Jack would have been bout gone with a Half rack of Empty PBRs.Just sayin. Would call that segment Kookin with a Grunt.

[@uptowndesign7246]

this was great i made it a week ago the sauce is unbelievable. we are having a party friday and i will cut the chicken into strips and wrap with bacon for an appetizer. Great recipe. I need to order more of your bbq sauce best sauce i had

[@omara9205]

Where can I get those kitchen gloves? My hands are large and those look like they could fit me.

[@brandenmaytum6249]

I always love your videos! It's awesome when you see 45 trillion likes and 7 dislikes. Haha 😎

[@caleblusinger8973]

Now if you're smoker can't get up to 300° what would you suggest the temperature and time to be

[@ohioguy215]

Use your oven. You won't be able to crisp the skin.

[@bkboggy]

Man... I drool every time I watch videos on this channel, even if I'm not hungry.

[@pim1234]

Sorry, but JD has nothing to do with Whiskey, in fact it is disgusting stuff !

[@terryjones9784]

Is this Shakewell's dad... anyone else see the resemblance

[@ericglenn8274]

you should have a tv show videos are informative and the food looks so good for some reason when I copy recipes its hard to get that deep red color your food always has

[@creepysleepyunclejoey5743]

New subscriber just because i don't trust a skinny cook

[@mariner8082]

Hey Malcolm. Thanks for all of your great videos. I live by these as I get used to my new smoker. I tried the Jack and Coke Chicken and it turned out great. Is there any way to get the skin crispy? Mine turned out soft and chewy.

[@crackermcwhitey1364]

Malcom is finishing up over direct heat. its been my experience that you need to grill them up to get the skin crispy. Great recipe Malcom.