Recipe for Perfect Applewood Smoked Chicken Breasts
Recipe for Perfect Applewood Smoked Chicken Breasts
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Applewood Smoked Chicken Breasts Recipe
To make Applewood Smoked Chicken Breasts you need 22 ingredients and 6 steps. Here is how you do that.
Ingredients of Applewood Smoked Chicken Breasts :
Prepare CHICKEN.
Prepare large bone in, skin on chicken breasts.
You need to prepare SPICY SRIRACHA SEASONING.
Use Spicy ranch dressing, recipe attached in direction step #2.
You need to prepare dry sriracha seasoning spice blemd.
You need granulated sugar.
You need to prepare black pepper.
Use cayenne pepper.
Use fresh grated romano cheese.
You need spigs each of fresh parsley, rosemary, thyme, basil and chives tied with string into a bundle.
You need MEXICAN SPICY SEASONING.
Provide Spicy ranch dressing, recipe attached in direction step #2.
You need chili powder.
Provide granulated sugar.
You need granulated garlic.
You need to prepare cayenne pepper.
Use black pepper.
Use freshly grated romano cheese.
Provide sprigs each of fresh parsley rosemary, thyme, oregano, basil and chives, tied together with string in a bundle.
You need FOR SMOKING.
Prepare Applewood chips or chunks.
Provide apple cider or apple juice.
Applewood Smoked Chicken Breasts instructions :
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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