Recipe: Delicious Applewood Smoked Chicken Breasts

Applewood Smoked Chicken Breasts. Flip the chicken breasts and close the lid again. To Serve: Smoked chicken breast is cured, smoked, fully cooked and ready to serve, hot or cold. Meat will appear pink (due to smoking).

Applewood Smoked Chicken Breasts The chicken is smoked low and slow then taken out of the smoker to finish cooking covered from ambient heat. The rubs are spicy but provide a ton of flavor! In a medium size bowl, mix together the dry ingredients. You can cook Applewood Smoked Chicken Breasts using 22 ingredients and 6 steps. Here is how you cook that.

Ingredients of Applewood Smoked Chicken Breasts

  1. Prepare of CHICKEN.
  2. You need 6 of large bone in, skin on chicken breasts.
  4. Prepare 1/4 cup of Spicy ranch dressing, recipe attached in direction step #2.
  5. You need 1 tbsp of dry sriracha seasoning spice blemd.
  6. Prepare 1 tsp of granulated sugar.
  7. It’s 1 tbsp of black pepper.
  8. You need 1/2 tsp of cayenne pepper.
  9. It’s 2 tbsp of fresh grated romano cheese.
  10. Prepare 3 of spigs each of fresh parsley, rosemary, thyme, basil and chives tied with string into a bundle.
  12. Prepare 1/4 cup of Spicy ranch dressing, recipe attached in direction step #2.
  13. It’s 1 tbsp of chili powder.
  14. Prepare 1 tbsp of granulated sugar.
  15. You need 1 tsp of granulated garlic.
  16. It’s 1/2 tsp of cayenne pepper.
  17. You need 1 tsp of black pepper.
  18. It’s 2 tbsp of freshly grated romano cheese.
  19. Prepare 3 of sprigs each of fresh parsley rosemary, thyme, oregano, basil and chives, tied together with string in a bundle.
  20. It’s of FOR SMOKING.
  21. Prepare of Applewood chips or chunks.
  22. It’s 4 cup of apple cider or apple juice.

Rub the seasoning over the both halves of the chicken. Kicking off this list is one of the most popular wood chip types for smoking chicken, and it's for good reason. Applewood has a subtle sweet and fruity flavor that's a bit mellower than some other fruit-based smoking woods (e.g. cherry, maple, pecan). Remove chicken breasts from brine and rinse under cold water.

Applewood Smoked Chicken Breasts step by step

  2. TO MAKE SRIRACHA SEASONED CHICKEN, Rub three chicken breasts with the spicy ranch dressing recipe attached below, combine the dey spices in a bowl to mix well and cover the chicken with this rub
  3. Place chicken in a large ziploc bag with the herb bundle and marinate at least 8 hours or better overnight in refigerator.
  4. TO MARINATE MEXICAN SEASONED CHICKEN, Rub remaing three chicken breasts all over with the spicy ranch dressing. Combine all dry seasonings in a bowl to mix well. Cover chicken with spice mix.
  5. Add herb bundle and place chicken in a large ziploc bag and marinate at least 8 hours or better overnight, refigerated.
  6. Preheat smoker to 225, using Applewood chunks and filling a drip pan with the apple cider or juice. Remove chicken from bags, discard herb bundle and smoke on rack over drip pan about 2 hours until the temperature of the chicken reaches 150, remove from smoker, cover chicken tightly with plastic wrap then foil and let it sit at room temperature 1 1/2 hours to 2 hours. The temperature will rise to a perfectly cooked juicy chicken..

Combine salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. The chicken breasts are smoked with the bone in and the skin off. Leaving the bone in helps the meat remain moist and adds a bit of flavor. Taking the skin off allows the breast to capture a nice looking burnt-orange color from the wood smoke.

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