Best 2 Applewood Smoked Chicken Recipes
**Applewood Smoked Chicken: A Delightful Fusion of Sweet and Savory Flavors**
Indulge in the tantalizing world of flavors with this exquisite Applewood Smoked Chicken recipe. This culinary masterpiece combines the sweet and smoky notes of applewood with the tender and juicy texture of chicken to create a dish that will tantalize your taste buds and leave you craving for more. Whether you're a seasoned pitmaster or a novice in the world of smoking, this comprehensive guide will take you through every step of the process, ensuring that you achieve a perfectly smoked chicken that will be the star of your next gathering. From selecting the right chicken to preparing the smoker and choosing the best applewood chips, we've got you covered. Additionally, we'll provide you with two flavorful variations of this classic recipe – a sweet and tangy BBQ sauce and a zesty lemon-herb marinade – to cater to different taste preferences and elevate your smoked chicken to new heights. So, fire up your smoker, gather your ingredients, and let's embark on a delicious journey into the world of applewood smoked chicken.
APPLEWOOD-SMOKED CHICKEN
Florida doesn't have its own barbecue style, but if anyone can change that, it'll be Lee Ann Whippen. In 1996, she became a certified Kansas City Barbecue Society judge alongside her dad, Jim "Trim" Tabb, and she's been manning the pit in restaurants and competing in barbecue championships ever since. She was also the first winner of BBQ Brawl: Flay V. Symon! At her Tampa restaurant, she gives Floridian classics the barbecue treatment: The namesake deviled pig is a spin on Tampa's famous deviled crab croquettes.
Provided by Food Network
Categories main-dish
Time 3h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours.
- Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight.
- Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan under the grates on the unlit side of the grill. Meanwhile, soak the applewood chips in water, 30 minutes; drain.
- Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub.
- When the grill registers 275˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175˚ F, about 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 275˚ F).
- Transfer the chicken to a cutting board and let rest at least 15 minutes before carving.
- Photograph Ralph Smith
CREAMY STUFFED CHICKEN WRAPPED IN APPLEWOOD SMOKED BACON #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This creamy delight is sure to please everyone in the family. It is easy to adjust the filling to match whatever you have in your fridge. You can change the cheese or veggies inside to totally change the flavor.
Provided by uncchar_12982627
Categories One Dish Meal
Time 40m
Yield 2 Rolls, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 375°F.
- 2. Butterfly the chicken breast and place them between two sheets of plastic wrap and flatten with a meat mallet.
- 3. Season the chicken on both sides, with the packet of Hidden Valley Ranch Seasoning.
- 4. In a small bowl mix together the shallots, chives, and cream cheese.
- 5. Spread the mixture on top of the chicken and top with spinach.
- 6. Lay half of the bacon out next to each other in the style of a fence.
- 7. Place a chicken breast on top and fold each side up and fasten together with toothpicks.
- 8. Repeat with the other chicken breast.
- 9. Roast the Chicken for 30 minutes, until internal temperature reaches 165°F.
- 10. Turn on broiler to crisp-up the bacon.
Tips:
- Choose the right chicken: Use a whole chicken weighing 3 to 4 pounds for even cooking. Remove the giblets and pat the chicken dry before seasoning.
- Use a good quality wood: Applewood is a classic choice for smoking chicken, but you can also use other woods like cherry, hickory, or oak. Soak the wood chips in water for at least 30 minutes before using.
- Season the chicken well: Use a combination of salt, pepper, garlic powder, onion powder, and paprika to season the chicken. You can also add other herbs and spices to taste.
- Smoke the chicken at a low temperature: Smoke the chicken at a temperature between 225°F and 250°F for about 2 hours, or until the internal temperature reaches 165°F.
- Let the chicken rest before serving: Let the chicken rest for at least 10 minutes before carving and serving. This will allow the juices to redistribute throughout the chicken, resulting in a more flavorful and moist bird.
Conclusion:
Applewood smoked chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its smoky flavor and juicy texture, this chicken is sure to be a hit with your family and friends. So next time you're looking for a new way to cook chicken, give this recipe a try!
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