Applewood Smoked Chicken Food

APPLE WOOD SMOKED CHICKEN THIGHS

Steps:

• Prepare the brine in the morning by combining the salt and sugar with the water in a medium saucepan. Heat until both are entirely dissolved.
• Add the herbs and allow to cool until it is room temperature.
• Place thighs in a bowl and pour brine over. Cover with plastic wrap and brine for two to four hours.
• Remove chicken from brine and place on a rack over a pan in the fridge for a few hours to air dry (optional). Discard brine.
• Pre-heat grill to high. Sear on presentation side for 1-2 minutes depending on how high the temperature is. Flip and sear another minute. (see notes)
• Lower heat to 225 F and add apple wood chips. (see notes)
• Smoke for two hours or until internal temperature of each thigh reaches 165 F (74 C).

APPLEWOOD SMOKED CHICKEN

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.

CREAMY STUFFED CHICKEN WRAPPED IN APPLEWOOD SMOKED BACON #RSC

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.

STOVETOP SMOKED CHICKEN RECIPE BY TASTY

Steps:

• Soak the applewood chips in cold water for at least 30 minutes. Drain before using.
• In a small bowl, whisk together the salt, pepper, garlic powder, smoked paprika, red pepper flakes, oregano, ground mustard, and brown sugar.
• Add the chicken drumsticks to a large bowl and pat dry with a paper towel. Season the chicken with the dry rub and toss to coat evenly. Set aside while you build the stovetop smoker.
• Line a Dutch oven or large, heavy-bottomed pot with a lid with 2-3 sheets of heavy-duty aluminum foil. Spread the drained applewood chips in an even layer in the bottom of the pot and place the steamer basket on top.
• Place the pot over high heat. Once the wood chips start to lightly smoke, add the chicken drumsticks to the steamer basket, place another sheet of foil on top, and cover with the lid. Smoke the chicken over high heat for 8-10 minutes, then reduce the heat to medium-low and continue cooking for another 20 minutes. Turn off the heat and allow the chicken to sit in the smoker, covered, for an additional 10 minutes. The internal temperature of the chicken should register between 165-170°F (74-78°C).
• Arrange a rack in the upper third of the oven. Turn the broiler on high. Remove the chicken from the smoker, place on a rimmed baking sheet, and broil for 5-7 minutes, until the chicken has crisped and charred in spots. Serve immediately.
• Enjoy!