STOVE TOP SMOKER BONELESS CHICKEN BREASTS (WITH OR WITHOUT SKIN)
When it comes to serving smoked chicken as a main course, most people will offer boneless breasts for the centerpiece of a meal and use smoked thighs as an ingredient in soups, salads, and casseroles. I'm an exception to that rule, choosing legs over breasts for just about any chicken dish I'm preparing. Legs and thighs have more flavor and are easier to keep juicy, although with a stovetop smoker keeping the breasts juicy is less of a problem. From the cookbook "Smokin".
Provided by TxGriffLover
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Trim any fat from the breasts before seasoning them. If you're leaving the skin on in preparation for serving the crispy-skinned version, trim any overhanging skin and smooth the skin into an even layer over the chicken. If not, remove the skin before smoking the chicken.
- Boneless chicken breasts absorb a lot of flavor and watch well with a wide variety of wood. Use less of the more assertive wood like hickory or mesquite, or more of the milder wood chips like alder or cherry. Use 1 1/2 Tblsp hickory or mesquite OR 2 to 2 1/2 Tblsp alder or cherry wood chips.
- Season the chicken breasts with 1/2 teaspoon kosher salt and a scant 1/8 teaspoon freshly ground pepper each, adjusting that amount to your taste. Or rub a generous amount of your
- favorite rub into both sides of the chicken.
- Close the smoker lid and smoke the chicken breasts until an instant read thermometer registers 170ºF, 18-22 minutes for 6-oz/3/4-inch thick breasts, 22-25 minutes for 7-oz/1-inch thick breasts; 25-30 minutes for 8-oz, 1 1/4-inch thick breasts. Check for doneness with the instant read thermometer about 4 minutes before the end of the time.
- outlined above.
- For crispy-skinned chicken breasts, choose a nonstick pan large enough to hold the number of breasts you are serving. Heat it over medium-high heat a few minutes before the chicken breasts are done smoking. Lift the chicken with tongs from the smoker and lay them skin.
- side down in the pan. Cook until the skin is crispy and deep golden brown, about 3 minutes.
- Serve immediately.
- Note: Four 7-oz chicken breasts will yield about 3 cups shredded chicken meat.
Nutrition Facts : Calories 390.1, Fat 21, SaturatedFat 6, Cholesterol 145.2, Sodium 142.9, Protein 47.3
STOVE TOP SMOKER WHOLE SMOKED CHICKEN
Make and share this Stove Top Smoker Whole Smoked Chicken recipe from Food.com.
Provided by TxGriffLover
Categories Whole Chicken
Time 4h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim any excess skin from the neck end of the chicken and pull out the giblets and any pockets of fat from the cavity.
- First brine your birds. Put the chicken(s) in a stockpot or Dutch oven. Pour in cold water, one quart at a time until the item is completely covered. Lift out the bird and stir in 3 tablespoons sea or kosher salt for every quart of water you have added. Return the chicken to the brine. Set the container of chicken and brine in the refrigerator. Brine for 1 1/2 hours per pound (minimum of 3 hours). Dry the chicken, and rub some freshly ground black pepper inside, also add some whole cloves of garlic and a few lemon wedges to the cavity.
- Start the chicken(s) breast side up on the smoker rack with the smoker on the stove top. Use 2 1/2 tablespoons cherry or oak wood chips OR 1 1/2 tablespoons hickory wood chips. Instead of the smoker cover, tent the smoker with heavy-duty aluminum foil. Smoke 40 minutes over medium heat.
- After the chicken(s) have been smoking 30 minutes, set the oven rack in the center position and preheat the oven to 425ºF. When the chickens are done smoking, remove the aluminum foil and roast the chicken in the oven until an instant-read thermometer inserted into the thickest part of the thigh near the hip joint registers 170ºF, 30-60 minutes, depending on the size and quantity of the chicken(s).
- After they have rested for 5-10 minutes, serve hot or at room temperature. Leftover smoked chicken is delicious in chicken salad, casseroles, and sandwiches.
Nutrition Facts : Calories 581.6, Fat 42.6, SaturatedFat 12.2, Cholesterol 196.1, Sodium 182.8, Carbohydrate 0.3, Protein 46.1
SMOKED CHICKEN BREASTS
Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the food it's combined with. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it.
Provided by Molly O'Neill
Categories dinner, easy, main course
Time 45m
Yield Four servings
Number Of Ingredients 2
Steps:
- Place the wood chips in the bottom of a stove-top smoker and place the chicken on the rack over the chips. Place over medium heat until the wood begins to smolder. Cover and cook until the chicken is cooked through, about 45 minutes.
THE EASIEST WAY TO MAKE GREAT BBQ RIBS RECIPE BY TASTY
Here's what you need: ketchup, brown sugar, molasses, apple cider vinegar, worcestershire sauce, kosher salt, black pepper, smoked paprika, dark brown sugar, kosher salt, black pepper, cumin, onion powder, paprika, cayenne, ground mustard, garlic powder, baby back ribs, wood chips
Provided by Matt Ciampa
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the smoke bombs: Add the wood chips to a bowl and cover with water. Let soak for 1 hour, then drain. Place 1 cup of the damp wood chips on a piece of aluminum foil and fold into a packet. Poke multiple holes in the top with a toothpick or fork. Repeat with the remaining wood chips, creating 4 packets total.
- Make the sauce: Add the ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire, salt, pepper, and smoked paprika to a small pot over medium heat, whisking to combine. Once the sauce begins to boil, reduce heat to low and simmer for 15 minutes. Remove from the heat and let cool to room temperature.
- Make the rub: In a medium bowl, whisk together the brown sugar, salt, pepper, cumin, onion powder, paprika, cayenne, ground mustard, and garlic powder.
- On a large cutting board, pat the ribs dry with paper towels. If necessary, remove the membrane on the bone-side of the ribs by using a paring knife to gently loosen and pulling it up in one sheet.
- Generously season the ribs all over with the dry rub.
- Wrap the ribs in aluminum foil until completely covered.
- Preheat the grill to 300°F (150°C) with the lid closed.
- Place the foil-wrapped ribs over indirect heat and close the lid. Cook for 2½ hours, until the meat is tender and starting to pull away from the bone, flipping every 30 minutes.
- Remove the ribs from the grill and let rest for 10 minutes. Meanwhile, carefully remove the grates and place the smoke bombs over the flames. Close the lid and let smoke build up for 10 minutes.
- Unwrap the ribs and discard the foil.
- Baste one side of the ribs with the sauce and place directly on the grill, sauce side down. Baste the other side, now facing up. Continue to flip and baste every 5 minutes for 15 minutes total.
- Remove the ribs from the grill and serve with extra barbecue sauce.
- Enjoy!
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