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
BRINED SMOKED CHICKEN
Soak your birds in this brine for yummy smoked chicken. Well wrapped and refrigerated leftovers will keep for 3 to 5 days.
Provided by LargePete
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 6h20m
Yield 12
Number Of Ingredients 10
Steps:
- Pour water into a large, non-aluminum container; add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme, and pepper. Place chickens in the brine and weigh them down with a heavy plate so they stay submerged. Brine at room temperature for 2 hours, or in the refrigerator, 8 hours to overnight.
- Remove chickens from brine, wash, and pat dry. Reserve brine. Tie the legs together of each chicken using kitchen twine.
- Prepare a water smoker for cooking by preheating to 200 to 250 degrees F (93 to 120 degrees C). Fill the water pan with hot water and half of the reserved brine. Place chickens, breast side up, on the grill racks. Add wood chips according to manufacturer's directions. Cover.
- Smoke chickens until no longer pink at the bone and the juices run clear, about 4 hours, brushing chickens with olive oil every 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the smoker and let rest for 10 minutes. Carve and serve.
Nutrition Facts : Calories 424.6 calories, Carbohydrate 12.6 g, Cholesterol 113.2 mg, Fat 24.5 g, Fiber 0.2 g, Protein 36.8 g, SaturatedFat 6.2 g, Sodium 19349.7 mg, Sugar 11.4 g
BRINED AND SMOKED CHICKEN THIGHS
Very juicy, tender, and flavorful smoked chicken thighs. My skins got mostly crispy in the smoker. The smoke intensity is mild and the applewood flavor comes through nicely.
Provided by John Somerall
Categories Smoked Foods
Time 10h35m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk together water, brown sugar, 1 cup kosher salt, black peppercorns, garlic cloves, and bay leaves in a large saucepan until sugar and salt dissolve. Turn heat to medium-high and bring to a boil.
- Carefully pour brine mixture into a large heat-proof container and stir in rosemary sprigs and lemon slices. Place in the refrigerator until completely chilled, about 2 hours.
- Add chicken thighs to the chilled brine. Place a small plate on top of chicken thighs to ensure they stay submerged, then cover container with a lid or plastic wrap. Refrigerate chicken thighs in brine for at least 6 hours, or up to 24 hours.
- Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of the grill, and then push to 1 side of the grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil; place on grill. Cover and insert an instant-read thermometer into a vent in the lid; maintain a temperature between 225 and 250 degrees F (107 and 120 degrees C) for 15 to 20 minutes.
- Remove chicken thighs from brine and pat dry with paper towels, removing as much moisture on the surface of the thighs as possible. Sprinkle evenly with black pepper and remaining 1 teaspoon salt.
- Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke until a thermometer inserted in thickest portion registers 165 degrees F (74 degrees C), about 1 hour 45 minutes to 2 hours.
- Transfer chicken thighs to a large plate or platter and let rest for 10 minutes before serving.
Nutrition Facts : Calories 492.9 calories, Carbohydrate 30.4 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 1.1 g, Protein 38.8 g, SaturatedFat 6.6 g, Sodium 11769.3 mg, Sugar 26.7 g
PERFECT CHICKEN BRINE
Brining chicken adds tons of flavor and keeps the meat moist. Several years of experimenting with ingredients and method and I finally found the right combination for my perfect chicken brine.
Provided by Kate Leifker
Categories Side Dish Sauces and Condiments Recipes
Time 2h30m
Yield 20
Number Of Ingredients 8
Steps:
- Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
- Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 3422.9 mg, Sugar 6.7 g
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- Next, soak wood chips in water for an hour to two but no longer than two hours. Soaking these wood chips will allow them to smolder and smoke for a long period of time instead of lighting on fire and quickly burning up. You can use any type of wood smoking chips you like, but we recommend a mixture of hickory and mesquite woods.
- You will want to light your charcoal smoker about 30 minutes before you want to start cooking the brined chicken. You will know when the charcoal is ready when all of the coals turn to a glowing white hot color.
- While you are waiting for the charcoal to set up, mix all of the smoked chicken rub recipe ingredients together. Then fully coat the chicken inside and outside with the rub seasoning. You can separate the skin and the breast of the chicken by pushing your fingers in between them. Then, you can stuff the seasoning down right on top of the chicken breast meat to add another layer of flavor to your brine smoked chicken.
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