Easiest Way to Make Yummy Applewood Smoked Chicken Breasts

Applewood Smoked Chicken Breasts.

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Ingredients of Applewood Smoked Chicken Breasts

1. It's of CHICKEN.
2. It's 6 of large bone in, skin on chicken breasts.
3. You need of SPICY SRIRACHA SEASONING.
4. It's 1/4 cup of Spicy ranch dressing, recipe attached in direction step #2.
5. Prepare 1 tbsp of dry sriracha seasoning spice blemd.
6. Prepare 1 tsp of granulated sugar.
7. You need 1 tbsp of black pepper.
8. You need 1/2 tsp of cayenne pepper.
9. It's 2 tbsp of fresh grated romano cheese.
10. Prepare 3 of spigs each of fresh parsley, rosemary, thyme, basil and chives tied with string into a bundle.
11. Prepare of MEXICAN SPICY SEASONING.
12. It's 1/4 cup of Spicy ranch dressing, recipe attached in direction step #2.
13. You need 1 tbsp of chili powder.
14. Prepare 1 tbsp of granulated sugar.
15. It's 1 tsp of granulated garlic.
16. You need 1/2 tsp of cayenne pepper.
17. It's 1 tsp of black pepper.
18. It's 2 tbsp of freshly grated romano cheese.
19. Prepare 3 of sprigs each of fresh parsley rosemary, thyme, oregano, basil and chives, tied together with string in a bundle.
20. Prepare of FOR SMOKING.
21. Prepare of Applewood chips or chunks.
22. It's 4 cup of apple cider or apple juice.

Applewood Smoked Chicken Breasts instructions

1. Z MARINATE CHICKEN AT LEAST 8 HOURS OR OVERNIGHT.
2. TO MAKE SRIRACHA SEASONED CHICKEN, Rub three chicken breasts with the spicy ranch dressing recipe attached below, combine the dey spices in a bowl to mix well and cover the chicken with this rub https://cookpad.com/us/recipes/353091-spicy-ranch-dipdressing.
3. Place chicken in a large ziploc bag with the herb bundle and marinate at least 8 hours or better overnight in refigerator.
4. TO MARINATE MEXICAN SEASONED CHICKEN, Rub remaing three chicken breasts all over with the spicy ranch dressing. Combine all dry seasonings in a bowl to mix well. Cover chicken with spice mix.
5. Add herb bundle and place chicken in a large ziploc bag and marinate at least 8 hours or better overnight, refigerated.
6. Preheat smoker to 225, using Applewood chunks and filling a drip pan with the apple cider or juice. Remove chicken from bags, discard herb bundle and smoke on rack over drip pan about 2 hours until the temperature of the chicken reaches 150, remove from smoker, cover chicken tightly with plastic wrap then foil and let it sit at room temperature 1 1/2 hours to 2 hours. The temperature will rise to a perfectly cooked juicy chicken..

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