Applewood Smoked Chicken Breasts. Flip the chicken breasts and close the lid again. In a medium size bowl, mix together the dry ingredients. 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 more mellow than some other fruit-based smoking woods (e.g. cherry, maple, pecan).
Applewood Smoked Chicken Add a mild smokiness with hints of fruit to your chicken lunch meat with JENNIE-O® Applewood Smoked Chicken Breast!
You can cook Applewood Smoked Chicken Breasts using 22 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Applewood Smoked Chicken Breasts
- You need of CHICKEN.
- You need 6 of large bone in, skin on chicken breasts.
- You need of SPICY SRIRACHA SEASONING.
- You need 1/4 cup of Spicy ranch dressing, recipe attached in direction step #2.
- You need 1 tbsp of dry sriracha seasoning spice blemd.
- Prepare 1 tsp of granulated sugar.
- It's 1 tbsp of black pepper.
- Prepare 1/2 tsp of cayenne pepper.
- It's 2 tbsp of fresh grated romano cheese.
- You need 3 of spigs each of fresh parsley, rosemary, thyme, basil and chives tied with string into a bundle.
- Prepare of MEXICAN SPICY SEASONING.
- Prepare 1/4 cup of Spicy ranch dressing, recipe attached in direction step #2.
- You need 1 tbsp of chili powder.
- It's 1 tbsp of granulated sugar.
- It's 1 tsp of granulated garlic.
- You need 1/2 tsp of cayenne pepper.
- You need 1 tsp of black pepper.
- It's 2 tbsp of freshly grated romano cheese.
- It's 3 of sprigs each of fresh parsley rosemary, thyme, oregano, basil and chives, tied together with string in a bundle.
- Prepare of FOR SMOKING.
- It's of Applewood chips or chunks.
- It's 4 cup of apple cider or apple juice.
It's a subtle mix of sweet and savory to enhance the flavor of all your favorite deli meals. 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.
Applewood Smoked Chicken Breasts step by step
- Z MARINATE CHICKEN AT LEAST 8 HOURS OR OVERNIGHT.
- 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 https://cookpad.com/us/recipes/353091-spicy-ranch-dipdressing.
- Place chicken in a large ziploc bag with the herb bundle and marinate at least 8 hours or better overnight in refigerator.
- 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.
- Add herb bundle and place chicken in a large ziploc bag and marinate at least 8 hours or better overnight, refigerated.
- 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..
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