7 Minutes to Making Yummy Applewood Smoked Chicken Breasts

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Applewood Smoked Chicken Breasts

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Below are the ingridients that are required to serve a remarkably good Applewood Smoked Chicken Breasts:

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

Done with the ingridients? Below are the steps on serving Applewood Smoked Chicken Breasts:

  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..

In a large container capable of containing a whole chicken, combine all of the Brine ingredients together and mix until the salt have dissolved. chicken breast-applewood-smoked nutrition facts and nutritional information. This chicken recipe is great for a delicious dinner, or as part of a bigger spread of smoked and grilled meats. It would be ideal to feed a crowd. The type of wood chips I used was Applewood. I have a Traeger grill and used their chips to smoke them.

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