SMOKED CHICKEN BREASTS
This is a delicious and different way to enjoy chicken breasts, with plenty of smoky flavor! Brining the chicken before smoking allows it to stay moist and flavorful. They are a great addition to a salad, on a sandwich, or just by themselves!
Provided by Kim
Categories Side Dish Sauces and Condiments Recipes
Time 8h5m
Yield 3
Number Of Ingredients 12
Steps:
- Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours or overnight.
- Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
- Remove chicken breasts from brine and rinse under cold water. Pat dry. Combine salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.
- Smoke chicken breasts in the preheated smoker until chicken is no longer pink at the bone and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 728.7 calories, Carbohydrate 14.9 g, Cholesterol 344.8 mg, Fat 14.6 g, Fiber 0.5 g, Protein 126.2 g, SaturatedFat 4.1 g, Sodium 8680.6 mg, Sugar 13.5 g
SMOKY AND SPICY JERK-MARINATED CHICKEN
This recipe started as a mistake when I was trying to make another recipe I found on here called 'Delectable Marinated Chicken.' While at the store I accidentally bought 'Caribbean Jerk Marinade' instead of teriyaki sauce and rather than go back to the store, I decided to wing it and see what happens. I ended up liking the results enough that I decided to replace the store-bought sauce with a jerk spice mixture, and this recipe was born.
Provided by Kory Schulein
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 6
Number Of Ingredients 19
Steps:
- Mix brown sugar, salt, sesame seeds, black pepper, red pepper flakes, chili powder, thyme, coriander, allspice, ginger, nutmeg, cinnamon, and cloves together in a bowl.
- Mix Worcestershire sauce, soy sauce, lime juice, molasses, and liquid smoke together in a separate bowl. Combine with the spice blend to make the marinade.
- Remove tenderloins from chicken breasts and cut the rest of the breasts in half. Reserve about 1/4 of the rub; coat chicken with the remainder and marinate 4 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate. Grill marinated chicken pieces over direct heat until no longer pink in the centers, 2 to 3 minutes per side. Serve with reserved marinade.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 10.4 g, Cholesterol 86.1 mg, Fat 5.4 g, Fiber 0.8 g, Protein 32.2 g, SaturatedFat 1.3 g, Sodium 1314.9 mg, Sugar 7.1 g
MARINATED BONELESS, SKINLESS SMOKED CHICKEN THIGHS
Smoky and slightly spicy chicken thighs with a tender and moist interior. The type of hot honey used will have a big impact on how spicy your thighs are; the extra-hot honey has a kick to it. The chicken thighs have a thin smoke ring with a deep mahogany color on the surface of the thighs thanks to the marinade and smoke. Great on a biscuit with extra-hot honey or on a buttered and toasted brioche bun.
Provided by John Somerall
Categories Chicken Thighs
Time 4h15m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together soy sauce, brown sugar, hot honey, shallot, garlic, and chili powder in a medium bowl. Combine hot honey mixture and chicken thighs in a gallon-sized resealable plastic bag. Seal bag and gently massage to work marinade into thighs. Chill in a refrigerator, at least 2 hours, or up to 8 hours.
- Prepare a smoker according to manufacturer's instructions, bringing internal temperature to 225 to 250 degrees F (107 to 120 degrees C); maintain temperature for 15 to 20 minutes. Remove chicken thighs from marinade, and pat dry with paper towels; do not discard marinade.
- Stir together cornstarch and water in a small metal bowl until combined.
- Strain marinade through a fine-mesh strainer into a small saucepan; whisk in cornstarch mixture. Bring marinade mixture to a boil over medium heat, whisking frequently. Reduce heat to low and cook, whisking occasionally, until sauce is thickened, about 3 minutes. Set sauce aside to cool at room temperature.
- Sprinkle chicken thighs evenly with salt and pepper.
- Smoke chicken thighs, maintaining temperature inside smoker, until a thermometer inserted into the thickest portion registers 165 degrees F (74 degrees C), about 1 hour 45 minutes to 2 hours, brushing chicken thighs with reserved sauce every 15 minutes after the first hour of smoking. Transfer chicken thighs to a plate or platter and serve immediately.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 18.2 g, Cholesterol 105.1 mg, Fat 12.2 g, Fiber 0.7 g, Protein 30.2 g, SaturatedFat 3.4 g, Sodium 1494.8 mg, Sugar 13.9 g
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