Best 3 Applewood Smoked Chicken Breast Recipes
**Applewood Smoked Chicken Breast: A Succulent and Flavorful Treat**
Indulge in the tantalizing flavors of applewood smoked chicken breast, a culinary delight that promises a burst of smoky, savory goodness in every bite. Perfectly seasoned and infused with the rich aroma of applewood smoke, this succulent dish is a versatile culinary creation that can be enjoyed as a standalone main course or incorporated into a variety of delectable recipes. From classic salads and sandwiches to hearty pasta dishes and flavorful tacos, the possibilities are endless. With its tender texture and smoky undertones, applewood smoked chicken breast is sure to become a favorite among barbecue enthusiasts and food lovers alike.
APPLEWOOD-SMOKED SPATCHCOCKED CHICKEN
This is a great choice if you want to try smoking (you can use a gas or charcoal grill). You'll need to brine the bird overnight and plan on three hours for grilling and resting.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Make the brine: Bring 2 cups water, 3/4 cup salt and the peppercorns to a simmer in a large saucepan over medium-high heat, stirring to dissolve the salt. Let cool, then stir in the apple and lemon juices.
- Cut the backbone out of each chicken using kitchen shears; discard. Trim off any remaining ribs. Place the chickens breast-side up, then firmly press down with your hands to flatten. Trim off any excess skin. Transfer the chickens to a large pot, laying them flat (or use a two-gallon resealable plastic bag). Add the brine, thyme, garlic and 2 cups cold water. (If the chickens are not covered, add 1 to 2 more cups water.) Refrigerate 8 hours or overnight.
- Place a drip pan under the grill grates. Preheat the grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. Meanwhile, soak the applewood chips in water, 30 minutes; drain. Remove the chickens from the brine and pat dry. Season on both sides with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper.
- When the grill registers 375 degrees F, add the wood chips: On a gas grill, fill a smoke box with half the chips and use according to the manufacturers' instructions; on a charcoal grill, sprinkle half the chips over the coals. Place the chickens breast-side up on the cooler side of the grill, making sure they lie flat. Cover the grill and cook 1 hour, then add the remaining wood chips (if using charcoal, add more coals at this point or as needed so the temperature stays between 325 degrees F and 375 degrees F). Continue grilling until a thermometer inserted into the thighs and breasts registers 165 degrees F and the skin is browned and crisp, 1 to 1 1/2 more hours. Transfer the chickens to a cutting board and let rest at least 15 minutes before carving.
APPLEWOOD CHICKEN
Steps:
- Place flour in a shallow dish and season with salt and pepper. Dust chicken in seasoned flour. Heat oil in skillet.
- Add chicken and cook until cooked through and the juices run clear. Drain off excess oil. Add apples, pecans, brandy, honey, and butter to skillet. Cook until apples are tender and the sauce is reduced. Pour sauce over chicken.
APPLEWOOD SMOKED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.
- Place wood chips in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
- Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.
Tips:
- To ensure your applewood smoked chicken breast is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the smoker.
- If you don't have applewood chips, you can use other types of wood chips, such as hickory, oak, or maple.
- Be sure to soak the wood chips in water for at least 30 minutes before using them. This will help them to smoke evenly and create a better flavor.
- You can also add other ingredients to your smoker, such as herbs, spices, or vegetables, to create a more complex flavor.
- If you are using a gas smoker, be sure to preheat it to the desired temperature before adding the chicken breasts.
- If you are using a charcoal smoker, be sure to let the coals burn down until they are white-hot before adding the chicken breasts.
Conclusion:
Applewood smoked chicken breast is a delicious and versatile dish that can be enjoyed on its own or as part of a larger meal. It is a great source of protein and is also low in fat and calories. Whether you are a beginner or an experienced smoker, this recipe is sure to impress your friends and family. So fire up your smoker and give it a try!
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