Applewood Smoked Chicken Breasts
Applewood Smoked Chicken Breasts

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, applewood smoked chicken breasts. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Applewood Smoked Chicken Breasts is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Applewood Smoked Chicken Breasts is something that I’ve loved my whole life. They’re nice and they look wonderful.

Winner of a prestigious Gold Award by the national Specialty Food Association. Our tender, boneless chicken breasts are smoked over glowing embers of sweet Applewood to perfection and absolutely delicious. Place the chicken on a hot grill over medium-heat with the meat side down. Cover, this will keep in the smoke and to prevent oxygen from.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have applewood smoked chicken breasts using 22 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Applewood Smoked Chicken Breasts:
  1. Make ready CHICKEN
  2. Prepare 6 large bone in, skin on chicken breasts
  3. Take SPICY SRIRACHA SEASONING
  4. Get 1/4 cup Spicy ranch dressing, recipe attached in direction step #2
  5. Get 1 tbsp dry sriracha seasoning spice blemd
  6. Get 1 tsp granulated sugar
  7. Make ready 1 tbsp black pepper
  8. Get 1/2 tsp cayenne pepper
  9. Take 2 tbsp fresh grated romano cheese
  10. Get 3 spigs each of fresh parsley, rosemary, thyme, basil and chives tied with string into a bundle
  11. Get MEXICAN SPICY SEASONING
  12. Prepare 1/4 cup Spicy ranch dressing, recipe attached in direction step #2
  13. Prepare 1 tbsp chili powder
  14. Take 1 tbsp granulated sugar
  15. Prepare 1 tsp granulated garlic
  16. Prepare 1/2 tsp cayenne pepper
  17. Get 1 tsp black pepper
  18. Get 2 tbsp freshly grated romano cheese
  19. Take 3 sprigs each of fresh parsley rosemary, thyme, oregano, basil and chives, tied together with string in a bundle
  20. Make ready FOR SMOKING
  21. Make ready Applewood chips or chunks
  22. Prepare 4 cup apple cider or apple juice

This barbecue recipe is juicy and smokey, and an instant crowd-pleaser! 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 subtly sweet and fruity flavor that's a bit mellower than some other fruit-based smoking woods (e.g. cherry, maple, pecan). Remove the chicken breasts from the brine and pat dry.

Steps to make Applewood Smoked Chicken Breasts:
  1. Z MARINATE CHICKEN AT LEAST 8 HOURS OR OVERNIGHT
  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 - - https://cookpad.com/us/recipes/353091-spicy-ranch-dipdressing
  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.

Applewood has a subtly sweet and fruity flavor that's a bit mellower than some other fruit-based smoking woods (e.g. cherry, maple, pecan). Remove the chicken breasts from the brine and pat dry. Sprinkle rub on each of the breasts and place them directly on the grates of your smoker. Let the chicken rest for five minutes before serving. Remove chicken breasts from brine and rinse under cold water.

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