Lightly Smoked Chicken Breasts Recipe
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Some grilling experts will tell you that you can't smoke anything on a gas grill. You'll need a grill with two burners to smoke these chicken breasts.
Click here to see the Winner, Winner, Grilled Chicken Dinner story.
- 1 handful cherrywood or applewood chips
- 4 organic bone-in, skin-on chicken breasts
- Juice of 1 lemon
- Salt and pepper
Soak the chips in warm water to cover for 30 minutes.
With the tip of a knife, poke 30 or 40 holes in the bottom of a small disposable aluminum baking pan. When the chips have soaked, drain them and put them into the pan.
Turn both burners of the grill on high, put the pan with the chips over one of the flames, close the grill, and wait until the chips begin to smoke, 15-20 minutes.
Drizzle lemon juice over the chicken breasts, then season them generously with salt and pepper.
When chips are smoking, turn off one of the burners. Leave the chips over the burner that is still lit, then put the chicken breasts, skin side up, over the burner that is off. Close the grill and don't open it for 30 minutes. (If the chicken breasts are particularly large, give them 35 minutes.)
Smoked Chicken Breasts
Everyone loves smoking brisket and pulled pork, and I’m sure if we could afford to make those foods every day we would. I can’t speak for everyone, but I don’t have the money or time to cook brisket every day. And honestly… I also don’t think my waistline would benefit from that type of lifestyle either. That’s why I love smoked chicken breasts.
I love everything that I make on my Traeger, and smoked chicken breasts are one of those foods that just don’t get enough credit. I’m here to change that.
- 1 tablespoon light brown sugar
- 1 teaspoon salt
- Two 10-ounce whole boneless chicken breasts with skin
- Strong Tea-Smoking Mixture
- Spicy Remoulade Sauce or sweet-and-hot mustard, for serving
In a small bowl, combine the brown sugar and salt. Put the chicken breasts in a large shallow dish and rub them on both sides with the sugar mixture. Cover and refrigerate overnight.
Smoke the chicken according to the Basic Wok-Smoking Method until golden brown and just cooked through, about 30 minutes. Let the chicken rest for 5 minutes before slicing. Serve the chicken warm or cold, with the Spicy Remoulade Sauce or mustard.
1: Rinse the chicken quarters under cold running water and place in a large container for brining.
2: Make the brine: Bring 2 quarts of water to a boil in a large pot. Add the sugar, salt, five-spice powder, and soy sauce and whisk until the sugar and salt dissolve. Remove the pan from the heat and add the 2 quarts cold water, and the spice bundle. Whisk to mix. Let this mixture cool to room temperature.
3: Pour the brine over the chicken quarters, making sure they’re completely submerged. You can hold them down with a dinner plate or a resealable plastic bag filled with ice. Brine the chicken in the refrigerator for 24 to 48 hours.
4: When you’re ready to smoke, drain the chicken and discard the brine. Place the chicken on a wire rack over a sheet pan. Let dry in the refrigerator until tacky, 1 to 2 hours.
5: Set up your smoker according to the manufacturer’s instructions and preheat to 300 degrees. Combine the ingredients for the smoking mixture and add to the smoker—1/3 of the mixture every hour.
6: Smoke the chicken until darkly browned and very tender, 2 1/2 to 3 hours. You’re looking for an internal temperature of 170 degrees on an instant-read thermometer. (Make sure the probe doesn’t touch bone, or you’ll get a false reading.)
7: Do not be alarmed (on the contrary—be proud) if the meat under the skin is pinkish: That’s a chemical reaction to the smoke. Serve hot or at room temperature. In the unlikely event you have leftovers, store in a sealed container in the refrigerator the chicken will keep for at least 3 days. Garnish with the scallions.
Top 10 Smoked Chicken Recipes
Though chicken is not a staple item in most barbecue restaurants, most people love to smoke chicken meats at home. Smoking chicken is very rewarding as you can change the flavor depending on your preferences such as with marinades, smoker wood chips and seasonings.
Unlike red meat, the smoking chicken you can entirely change the flavor profile. With so many chicken sauce recipes that you can try, you’ll surely think outside the box and customize your own flavor.
The smoked chicken recipes listed below will surely delight the taste buds of your guests.
1. Slow Smoked BBQ Chicken
Photo by WILLIAM HEREFORD
- 3/4 cup packed dark brown sugar
- 1/2 cup kosher salt
- 1/2 cup ground espresso beans
- 2 tablespoons freshly ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cumin
- 1 tablespoon cayenne pepper
- 1 whole chicken (about 4 pounds), giblets removed
Pairing barbecue sauce and seasonings with chicken may result in great flavor combinations. All you have to do is to make a dry rub by combining all the ingredients and apply a modest amount onto the chicken. If you want to try this recipe, you can visit here for a full guide.
2. Lemon-Brined Smoked Chicken
- 2 1/2 quarts water
- 3/4 cup kosher salt
- 3/4 cup fresh lemon juice (from about 4 lemons)
- 2 tablespoons Frank’s RedHot or other hot sauce
- 2 teaspoons freshly ground black pepper
- 2 teaspoons poultry seasoning
- Two 4-pound chickens, backbones removed and chickens split through the breast (see Note)
- 1/4 cup plus 2 tablespoons Paprika-Ancho Spice Rub
- 1 cup hardwood chips, soaked in water for 1 hour and drained
One of the traditional methods of smoking chicken is through brining. Preparing this recipe is very easy as long as you have all the ingredients. The best thing about brining is that the seasonings completely absorbed into the chicken meat. Your family will surely love this smoked chicken recipe.
3. Tea-Smoked Chicken
- One chicken about 4 pounds (900 g), Wings detached backbone removed
- 1 tablespoon Szechuan peppercorns
- 2 tablespoons kosher salt
- 4 to 6 ginger slices, smashed
- 3 green onions, cut into short lengths
- 5 index-finger lengths dried strips of tangerine peel, broken into small pieces
- 2 to 3 cinnamon sticks broken into small pieces
- 1/3 cup light or dark brown sugar
- 1/3 cup raw rice
- 1/3 cup loose leaf tea (one kind or a mixture)
It’s worth trying the Chinese approach to smoking chicken. Unlike American-style smoking, with Chinese approach, you’ll only do smoking once the chicken meat is cooked. To come up with a delicious tea-smoked chicken, you must use a balanced amount of sugar, tea, aromatics and rice.
Likewise, you need to marinate the chicken overnight and steam it the following day. You can stock the steamed chicken in your fridge if you won’t smoke it on the same day. To enhance the recipe, you can add Vietnamese pickles and Sichuan peppercorn salt. To learn more about tea-smoked chicken recipe you can browse Viet World Kitchen.
4. Smoked Paprika Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 1/3 Tbsp garlic salt (or substitute 2 tsp salt, 1 tsp garlic powder and 1 tsp dried parsley)
- 2 Tbsp smoked paprika
Smoking chicken would take time, thus it’s not for those people who don’t have enough time to cook. But, smoked paprika chicken is an exemption to the rule. This is the best recipe that you can try if you’re busy yet craves for smoked chicken.
This recipe needs just three ingredients and preparing it takes only two minutes. All you need is a boneless chicken thigh and use smoked paprika that has a strong and smoky smell or a mesquite-like essence. If you want to try this recipe you can visit In Erika’s Kitchen and experiment on this recipe.
5. Mustard Smoked Whole Chicken
- 1 WHOLE CHICKEN
- 1/2C. MUSTARD
- 1/2C CHICKEN DRY RUB OF YOUR CHOICE
- 1 MEDIUM YELLOW ONION
- 1 SPRIG ROSEMARY
- 1/2 LEMON
- 2 CLOVES GARLIC (WHOLE)
This is a very simple smoked chicken recipe and requires minimal ingredients. The mustard and chicken dry rub will give a unique taste to your chicken. See to it that the chicken meat is completely smoked and cooked both outside and inside.
Once smoking is done you can cut it and serve for dining. You can find all the ingredients here, but you can experiment or customize your own flavor and seasoning.
6. Hickory Grill-Smoked Chicken
- 1 roasting chicken, about 4 lb., neck and giblets
- 1 tsp. coarse sea or kosher salt
- 3/4 tsp. freshly ground coarse black pepper
- 2 tsp. sweet paprika
- 2 tsp. dried thyme
- 2 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- 4 to 6 handfuls hickory or other wood chips,
soaked if using charcoal
To produce a natural flavor of smoked meat you’ll need to use wood chips or chunks. But make sure to use the right type and amount of wood. If you’ll try the Hickory Grill-smoked chicken recipe, you’ll need to use Hickory wood with the right balance of fruitwood.
This is very important to prevent the bitter taste of your chicken meat. To enhance the taste, you can use a peppery rub. It is best to serve this smoked chicken recipe with grilled vegetables, coleslaw or cornbread. For a complete list of ingredients and prep guide, you can visit Williams-Sonoma.
7. Cajun Smoked Chicken
- 4 tablespoons onion powder
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1-1/2 teaspoons black pepper
- 1 teaspoon (or to taste) of cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
Do you want to try an American classic dish using your favorite bird? Here’s Cajun Smoked Chicken that your family will surely love. This southern-influenced chicken recipe has a kick as it is a little bit spicy. You can try the Cajun smoked chicken recipe here.
8. Apple wood Smoked Chicken
- ¼ cup dark brown sugar, packed
- 2 Tablespoons chili powder
- 1 Tablespoon paprika (I use smoked paprika)
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 Tablespoon oregano
- 1 teaspoon salt
The secret to achieving a perfect taste of Applewood smoked chicken is by using Applewood chips into your smoker. The ingredients of this recipe are very basic and most likely always available in your kitchen. All you have to do is mix all the dry ingredients in making a dry rub and apply it onto both sides of the chicken.
Let the chicken set in the refrigerator for an hour allowing the seasoning to absorb through the meat. After an hour, you can grill the chicken over medium heat for an hour and 20 minutes. Turn the chicken to its other side every 30 minutes. Once you see that the juice near the bone is clear, then you can take it off the smoker. Visit recipes worth repeating and learn more about the recipes.
9. Smoky Chicken Breast
- 2 lbs boneless, skinless chicken breast, rinsed and trimmed of fat, 4 breasts
- 1/4 cup extra virgin olive oil
- 1 lemon, zested and juiced
- 1/2 cup basil, roughly chopped
- 2 tsp honey or agave
- 2 tsp salt
- 1/2 tsp black pepper
Obviously, you can find smoked chicken breast in the restaurants and even in supermarkets, but it’s not good as home-smoked. If you want to try this recipe you should use the chicken brine to obtain a great tasting smoked chicken. Soak the chicken meat into the brine.
However, you can also add fennel seeds, honey, cayenne, lemon peel or orange juice to enhance the flavor. Use the required temperature enough to smoke the chicken breast well. Try the Smoky Chicken Recipe from Tori Avey.
10. Jamaican Jerk Smoked Chicken Thighs
- 6 chicken thighs
- 4 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 garlic cloves
- 3 scallions
- 1/2 tablespoon thyme
- 1 teaspoon allspice
- 1 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon red pepper
Some people loved the dark meat of a chicken and that is on the thighs. The good thing about using chicken thighs is that it is cheaper as compared to other parts of the chicken. Make sure to buy freshly cut chicken to ensure that it’ll taste good.
You can experiment with your own seasoning and flavor by using the available herbs and spices in your kitchen. Cutaway the excess skin and fat and apply the dry rub or you can marinade it. It takes about three hours to smoke thighs while firing your smoker at 225-250 degrees. Visit here if you want to try this recipe.
Smoking is one of the best methods of cooking meat. It allows you to enjoy not only succulent taste and awesome flavors not to mention the aroma of wood smoke. Smoking does not need culinary knowledge because you do it by experimenting with your own smoked chicken recipe.
Make sure that the smoke coming out of your best smoker is white. Black smoke is not acceptable as it can lead to an unpleasant taste of the food. With this, you should keep the air moving and never overdo it.
Smoked Chicken Breast ?
Smoked chicken recipes are the most popular of pellet grill recipes. A lot of people want to know how to smoke chicken breast on pellet grill. This mouthwatering recipe for smoked chicken breast is bursting with bbq flavors from the homemade bbq dry rub. Chicken is delicious and is guarantee to please even the pickiest eaters. Pellet grill smoked chicken breast are best chicken dishes. The chicken meat is moist and tender, extremely juicy and succulent. But how long does it take to smoke a chicken? The chicken is smoked on a pellet grill. This recipe definitely packs a powerful flavor punch from the rub that is made from scratch.
Children like smoked on pelletgrill chicken breasts very much.
And this recipe is incredibly easy and time saving like other pellet smoker recipes. Just under 40 minutes you will have delicious, juicy smoked chicken breast that no one can resist. Do you want to know how to smoke chicken breast on a pellet grill?
No need to sit next to your smoker all day to get smoked boneless chicken breast. Yes, just a breezy 30 minutes, that is all it takes for the chicken breasts to cook. It is a great beginner recipe, anyone can make chicken breast on pellet grill. It is basic and no-fail pellet grill chicken breast recipe. Just simple steps to follow to ensure the best results. Do you still want to know how long to smoke a chicken breast on a pellet grill?
No need for separate chicken breast pellet grill. Preheat your smoker to 250 degrees. Yes, cooking chicken at 250 degrees is optimal. Use whatever pellet blend for pellet grill chicken breast you prefer. Pound chicken breasts until they are evenly think at about 1/2 inch. This will help smoked chicken breast on pellet grill uniformly cook. Then rub smoked chicken breast pellet grill with your dry rub liberally. Place chicken breasts on smoker. Smoking chicken breast on a pellet grill is simple process. Close pellet grill lid and cook at 250 degrees for about 30 minutes or until chicken breasts reach 165 degrees F. Cooking chicken breast at 250 how long? 30 minutes is normal smoked chicken breast time of cooking.
A lot of people want to know how long to smoke chicken breast on pellet grill. Time depends on the temperature. How long to cook chicken at 250 degrees? 30 minutes.
Smoked chicken breast recipes are on top. This extraordinary homemade bbq dry rub is out-of-this world amazing. smoke chicken breast on pellet grill enlivens the overall delicate and mild chicken flavor and turns it into a flavor powerhouse. Stuffed chicken breast are almost on your dining table.The ingredients for the rub feature a mix of sugar, salt, chili powder, smoked paprika, garlic powder, onion powder and ground oregano for a flavorful homemade spice rub. Smoking chicken breast on pellet grill needs only few ingredients. Pretty basic spice staples that everyone has in their pantry. pellet smoker chicken breast will be your favourite!
You already know how to smoke chicken breasts. Quick recipes on the smoker are also hard to come by because they smoker cooks at a lower temperature so this recipe is a real find. Do not forget to share pellet grill chicken breast recipe with your friends. So, how long does it take to smoke chicken breast again?
Slow Smoked Boneless Skinless Chicken Breast
Simple recipe from BBQ Class with Chris Marks of Three Little Pig’s Rubs & Sauces on how to slow smoke boneless skinless chicken breasts to get a great flavor that will satisfy everyone’s tastes.
- 5-Large Boneless Skinless Chicken Breasts
- 5-Slices of Thin Cut Bacon
- Olive Oil
- Mix the brine in large bowl or bucket until sugars dissolve. Add chicken breasts, to brine, pressing to submerge. Cover and refrigerate for 4 Hours.
- Lightly apply Extra Virgin Olive Oil to both sides of the breast.
- Apply Three Little Pig’s Championship Rub to both sides of the breast.
- Wrap the Thin cut bacon around each breast to help tighten and form.
- Prepare Smoker with All Natural Lump Charcoal and set smoking temp to 225-250 degrees for the breasts.
- Add your choice of flavor wood (Cherry) to the smoker, cook until breast is firm to touch (160 degrees) usually 1 to 1 ½ hours.
- Remove breast and cut against the grain for best results and bite for tenderness.
Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces
How To Smoke Chicken Breast
Smoking chicken breast is pretty easy depending on the type of smoker you use. For this recipe, I use an electric smoker so it was super easy to control the temperature. I smoked these breasts at about 300° for 45 minutes to an hour. Lower temperatures for longer periods of time could dry out the chicken so be cautious of that. Dried out chicken is freaking nasty. Charcoal smokers are a little trickier to control the temperature on, so keep a close eye on them when you use them. Start the charcoal well ahead of time so that you can get a good gauge on the temperature. For charcoal smokers, make sure you soak the wood chips. Some smokers, like my old Little Cheif smoker, never really needed the chips soaked, but charcoal smokers work much better with soaked wood chips.
Smoked Chicken Recipe
Dry Rub Ingredients:
1/4 cup brown sugar
1/4 cup paprika
2 tablespoons Kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1. Whisk dry rub ingredients in a medium size bowl until well combined. Set aside
2. Soak 2 cups of wood chips (we prefer Hickory) in a large bowl filled with water for at least 30 minutes. If you are looking for good chips &ndash here is one we use and like : SmokeHouse Chips
3. Rinse chicken and pat dry with paper towels. &ndash including the cavity. Place chicken on a baking sheet and refrigerate, uncovered, for at least 20 minutes to dry while you prepare the smoker.
4. Light the smoker (we use a propane smoker) and let the grill heat until it reaches at least 250°F.
5. Remove the chicken from the refrigerator and rub it all over with oil. Next, season generously with the dry rub, including seasoning the cavity and then let it sit at room temperature for about 10 minutes.
6. Place the chicken on the cooking grate, breast side down. Add half of the soaked wood chips to the grill tray (each smoker will be different). Close the door and adjust grill temperature so that it remains at 235°F.
7. Do NOT open the door for at least the first hour.
I know it&rsquos hard, but resist the urge. After an hour, you can add the rest of the wood chips if you no longer see smoke coming from the smoker. Although it is personal preference on how smoky you like your chicken, we find that smoking for half of the cook time (approximately 2 hours) provides the best flavor for most people.
8. After 2 hours of cooking, flip over your chicken. Also, this would be the time to rotate positions if you are smoking more than one chicken. For example, rotate the chicken closest to the heat to the top rack and do the opposite for the chicken furthest away from the heat. Continue to cook until the internal temperature reaches 165°F on a meat thermometer inserted into the thickest part of the thigh. Approximate cook time 3-4 hours.
9. When the chicken is done, remove it from the grill and let it rest for 15 minutes before carving.
- 1 tablespoon canola oil
- 2 cups fresh asparagus, trimmed and cut-up or chopped up broccoli
- 1 ½ cups fresh mushrooms, sliced
- ½ cup red or yellow sweet pepper, chopped
- Nonstick cooking spray
- 3 whole grain English muffins, torn or cut into bite-size pieces (4 cups)
- 2 cups smoked chicken or cooked chicken breast, shredded (10 ounces)
- ¾ cup shredded Swiss cheese (3 ounces)
- 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
- 1 cup fat-free milk
- ⅛ teaspoon ground black pepper
Preheat oven to 325 degrees F. In a large nonstick skillet, heat oil over medium-high heat. Add asparagus, mushrooms and sweet pepper cook about 3 minutes or just until vegetables are crisp-tender.
Lightly coat 6 12-ounce individual casserole dishes with cooking spray. Divide half of the English muffin pieces among the dishes. Top with chicken, asparagus mixture and 1/2 cup of the cheese. Top with the remaining English muffin pieces.
In a medium bowl, whisk together eggs, milk and black pepper. Pour egg mixture evenly over the layers in dishes. Using the back of a large spoon, press muffin pieces down. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, for 25 to 30 minutes or until a knife inserted in centers comes out clean. Let stand for 10 minutes before serving.
To make ahead: Prepare as directed. Cover and chill for 2 to 24 hours before baking.