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You need to prepare CHICKEN.
Use large bone in, skin on chicken breasts.
Prepare SPICY SRIRACHA SEASONING.
Use Spicy ranch dressing, recipe attached in direction step #2.
You need to prepare dry sriracha seasoning spice blemd.
Prepare granulated sugar.
You need black pepper.
Prepare cayenne pepper.
Provide fresh grated romano cheese.
Provide spigs each of fresh parsley, rosemary, thyme, basil and chives tied with string into a bundle.
You need MEXICAN SPICY SEASONING.
You need Spicy ranch dressing, recipe attached in direction step #2.
You need to prepare chili powder.
Prepare granulated sugar.
You need granulated garlic.
You need to prepare cayenne pepper.
Prepare black pepper.
Provide freshly grated romano cheese.
Prepare sprigs each of fresh parsley rosemary, thyme, oregano, basil and chives, tied together with string in a bundle.
Prepare FOR SMOKING.
Prepare Applewood chips or chunks.
You need 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.

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..

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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