How to Cook Perfect Applewood Smoked Chicken Breasts

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Applewood Smoked Chicken Breasts.

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

Ingredients of Applewood Smoked Chicken Breasts

  1. You need of CHICKEN.
  2. Prepare 6 of large bone in, skin on chicken breasts.
  4. You need 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. You need 1 tsp of granulated sugar.
  7. It’s 1 tbsp of black pepper.
  8. It’s 1/2 tsp of cayenne pepper.
  9. Prepare 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. It’s 1 tsp of granulated garlic.
  16. Prepare 1/2 tsp of cayenne pepper.
  17. It’s 1 tsp of black pepper.
  18. You need 2 tbsp of freshly grated romano cheese.
  19. You need 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. It’s of Applewood chips or chunks.
  22. Prepare 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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