Smoked Chicken Breasts Food

TRAEGER SMOKED CHICKEN BREASTS

Steps:

• Season chicken breasts to your liking. Place on a plate, cover and refrigerate for 10 minutes.
• Fire up your pellet grill and heat to 350°F.
• When the grill is a at 350°F, place the chicken breasts on the grill. Cover and cook for 10 minutes.
• Check the temperature of the chicken and cook until it reaches 165°F in the center of the meat.*
• Remove the cooked chicken from the grill and place on a clean plate. Cover loosely with foil and allow to rest for 5 minutes. Serve sliced, shredded or whole!

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.

SMOKED BUTTERMILK HERB CHICKEN BREASTS

Steps:

• Combine all ingredients except for the chicken in a blender. Pulse until smooth. Pour over chicken and let marinate in a non-reactive covered dish or plastic zip top bag for 4-24 hours. The longer the brining time, the more flavor they will pick up.
• Remove chicken from the brine and pat dry on paper towels, otherwise the chicken may be too salty.
• Place breasts on the rack of a Weber grill fitted with the Smokenator 1000 filled to manufacturers directions with water/charcoal/wood chips once the temperature of the grill lid is stabilized around 215-230 degrees. Smoke for about 1 1/2-2 hours, being sure to keep the temperature steady and adding charocoal/wood chips as needed to keep a steady amount of smoke.
• Allow the breasts to rest for 5 minutes, then slice and enjoy!

SMOKED BONELESS TRAEGER CHICKEN BREAST RECIPE

Steps:

• First, pour two quarts of cold water in a bowl or large container.
• Then, add half a cup of table salt and half a cup of white sugar.
• Then, pour a bit of olive oil into the liquid.
• Mix well using a large spoon.
• Make sure that both the sugar and the salt dissolve completely in the water.
• Additionally, you may add a quarter of a cup of soy sauce and a bit of lemon juice.
• Now, you have your brine mixture ready. Set it aside.
• Next, take your boneless chicken breasts and put them into the large bowl or container with the brine.
• Make sure that all the pieces are fully covered by the liquid.
• Then, without covering it, place the container in a place where it won't be disturbed.
• If you can, leave the chicken brining overnight so it can absorb as much flavor and moisture as possible.
• If you don't have the time, however, you can brine the chicken breasts for as little as 30 minutes.
• While your chicken is brining, make the rub that will be used later.
• In a small bowl, place the paprika, chili powder, thyme, garlic powder, onion powder, cayenne, kosher salt and black pepper.
• Then, simply mix the ingredients with a fork until the rub is homogeneous and consistent.
• That quickly, your rub is ready to be used.
• At this point, you are ready to apply the rub to the boneless chicken breasts.
• Take the chicken pieces out of the brine and dry them individually with paper towels.
• Try to remove as much moisture as possible in order for the rub to stick to the chicken properly.
• Put the chicken pieces on a baking sheet and use a spoon to cover it with the rub.
• Then, using your hands, rub the spices into the meat.
• Rub thoroughly and vigorously until all the pieces are completely covered in the rub.
• At this point, your chicken breasts are ready to be smoked.
• If the grill isn't ready yet, however, put them back in the refrigerator until it is.
• It's important to know that, in order for this smoked chicken breast to recipe properly, the Traeger grill needs to be properly readied.
• That means that you should fire your grill up at least half an hour before putting the chicken in it.
• Before getting it going, though, make sure that your Traeger is perfectly clean.
• To properly smoke boneless chicken breasts, you need to get your Traeger grill to 250°F.
• Use your thermometer to make sure this is the case.
• Once you reach the temperature and you see that it's stable, put the chicken pieces in the grill.
• Close the lid and leave everything be for 45 minutes. It's important not to lift the lid during this time.
• After 45 minutes of grilling, check the interior temperature of your Traeger grill.
• Ideally, it should be at least 165°F. If it isn't, make sure to elevate it to around 200°F.
• After that, close the lid again and let the chicken grill for an additional 15 minutes.
• After that time has elapsed, you are ready to take the chicken pieces out of the grill.
• Don't be too quick to slice the pieces open, though, as this will cause the internal juices to escape and the meat to dry.
• Instead, wait for a good five to ten minutes.

SMOKED CHICKEN BREASTS

Steps:

• Line the base of a wok with foil.
• Mix flour, sugar and the leaves from the teabags.
• Put this in the wok.
• Place a lid on the wok and heat gently for a few minutes.
• Sprinkle the chickenbreasts with sugar and salt.
• Place a heatproof rack inside the wok, above the foil and put the chicken on top.
• Put the lid on the wok and smoke the chicken for 20 minutes or until cooked through.

SMOKED CHICKEN BREASTS

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).

TRAEGER SMOKED CHICKEN BREAST

Steps:

• Pat the chicken dry with a paper towel before coating in the olive oil. Mix the dry rub ingredients together before sprinkling over the chicken. Gently massage to fully coat all the chicken. Cover and rest at room temperature.
• Preheat smoker to 225ºF with lid closed for 10 minutes.
• Place the chicken on the smoker and cook for 50-60 minutes or until the chicken is around 125ºF to 135ºF internally.
• Brush the hot sauce and brown sugar mixture on top of the chicken and cook another 30-40 minutes until the chicken reaches an internal temperature of 160ºF to 165ºF. (If you have smaller pieces of chicken, you may want to pull them earlier as they come up to temperature.)
• Remove from the smoker and let the chicken rest for 3-5 minutes before slicing and serving. You can wrap in foil and place in an oven or cooler if you're waiting on sides or other dishes to come off the grill.