Applewood Smoked Chicken Breasts
Applewood Smoked Chicken Breasts

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, applewood smoked chicken breasts. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Applewood Smoked Chicken Breasts is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Applewood Smoked Chicken Breasts is something which I have loved my whole life. They’re nice and they look fantastic.

Smoked Chicken Breasts - Patiently smoked over glowing embers of sweet Wisconsin Applewood. Fully cooked, ready to serve gently warmed or at room temperature. Our tender, boneless chicken breasts are smoked over glowing embers of sweet Applewood to perfection and absolutely delicious.

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

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

Recipe courtesy of Food Network Kitchen. Cut the backbone out of each chicken using kitchen shears; discard. Place the chickens breast-side up, then firmly press down with your hands to flatten. whole chicken. In a large container capable of containing a whole chicken, combine all of the Brine ingredients together and mix until the salt have dissolved.

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.

Butterfly chicken breast and season with Spiceology Applewood Smoked Salt and ground pepper. Close chicken breast with a grill pin or toothpick. Combine breadcrumbs (we used Pork Panko), parmesan cheese, Applewood Smoked Salt. I smoked a turkey breast for time intensive reasons and in hopes of not wasting any food. It's then smoked with applewood chips and bourbon and a pretty classic brown sugar spice rub that I just threw together on a whim.

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