Applewood Smoked Chicken Breasts
This recipe produces incredibly juicy chicken. The chicken is smoked low and slow then taken out of the smoker to finish cooking covered from ambient heat. The results are amazing. The rubs are spicy but provide a ton of flavor!
Applewood Smoked Chicken Breasts
This recipe produces incredibly juicy chicken. The chicken is smoked low and slow then taken out of the smoker to finish cooking covered from ambient heat. The results are amazing. The rubs are spicy but provide a ton of flavor!
Cooking Instructions
- 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.wasmer.app/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.
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