1. The night before you're ready to cook, combine all the above ingredients and mix thoroughly for your marinade.  Set aside.
2. Take your chicken and clean and trim as you feel necessary.  Gently insert your fingers between the skin and the meat loosening all the skin you can.  By doing so, you will allow more of the marinade to make contact with the meat for better penetration of flavors into the meat.

3. Bourbon Sauced Chicken

   Place the chicken In a large bowl and pour the marinade over the chicken.  Again with your fingers, try to spread the skin (without tearing it) and get as much marinade as possible in the opening. If you have something like a turkey baster, it will aid in "injecting" the marinade into the tighter areas.
4. Place the chicken and marinade in a large plastic zip lock bag and place in the refrigerator.  Turn occasionally.  If you are really bored, open the bag and try to get more marinade in between the skin and the meat.
5. On cooking day, bring your pit up to cooking temps and get after it.
6. If you want to use the marinade for basting while cooking, be sure to boil it for 2 minutes before using it as a baste.
7. Cook until done.  An instant read thermometer inserted into the deepest part of the chicken (without touching the bone) should be 160°.
8. Have fun and enjoy!  PS: Should you have any bourbon left over, use as desired!

Want a little more smoke flavor?  Try using any of the following: