Recipe: Appetizing Applewood Smoked Chicken Breasts

Applewood Smoked Chicken Breasts.

Applewood Smoked Chicken Breasts You can have Applewood Smoked Chicken Breasts using 22 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Applewood Smoked Chicken Breasts

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

Applewood Smoked Chicken Breasts instructions

  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..

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