Applewood Chicken Recipes

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APPLEWOOD SMOKED CHICKEN



Applewood Smoked Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h30m

Yield 2 servings

Number Of Ingredients 12

1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons brown sugar
1 whole chicken, halved
Applewood chips for smoking, as needed

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.

APPLEWOOD-SMOKED CHICKEN



Applewood-Smoked Chicken image

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

2 cups apple cider
1/4 cup apple cider vinegar
1/2 cup packed dark brown sugar
1/2 cup kosher salt
1/4 cup honey
2 bay leaves
1 3 1/2-pound whole chicken
3 tablespoons sweet-smoky dry rub (such as Trim Tabb's Pig Powder)
1 to 2 cups applewood chips

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

APPLEWOOD-SMOKED SPATCHCOCKED CHICKEN



Applewood-Smoked Spatchcocked Chicken image

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

Kosher salt
1 tablespoon black peppercorns
4 cups apple juice
Juice of 1/2 lemon
2 4-pound chickens
1 small bunch thyme
3 cloves garlic, crushed
2 teaspoons paprika
Freshly ground pepper

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



Applewood Chicken image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 1 serving

Number Of Ingredients 9

1 cup flour
Salt and freshly ground black pepper
1 (8-ounce) double lobe chicken breast
3 tablespoons salad oil
3 ounces diced red apples
2 ounces chopped pecans
3 ounces honey
1 ounce clarified butter
10 ounces apple jack brandy

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.

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