Best 2 Applewood Smoked Chicken Recipes

Applewood smoked chicken is a delicious and versatile dish that can be enjoyed by people of all ages. The unique flavor of applewood smoke adds a subtle sweetness and smokiness to the chicken, making it perfect for a variety of dishes. Whether you are looking for a main course for your next dinner party or a simple weeknight meal, applewood smoked chicken is sure to please everyone at the table. With its tender meat and crispy skin, applewood smoked chicken is a dish that is sure to become a favorite in your home.

Let's cook with our recipes!

APPLEWOOD-SMOKED CHICKEN

Applewood-Smoked Chicken image

Florida doesn't have its own barbecue style, but if anyone can change that, it'll be Lee Ann Whippen. In 1996, she became a certified Kansas City Barbecue Society judge alongside her dad, Jim "Trim" Tabb, and she's been manning the pit in restaurants and competing in barbecue championships ever since. She was also the first winner of BBQ Brawl: Flay V. Symon! At her Tampa restaurant, she gives Floridian classics the barbecue treatment: The namesake deviled pig is a spin on Tampa's famous deviled crab croquettes.

Provided by Food Network

Categories main-dish

Time 3h

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

2 cups apple cider
1/4 cup apple cider vinegar
1/2 cup packed dark brown sugar
1/2 cup kosher salt
1/4 cup honey
2 bay leaves
1 3 1/2-pound whole chicken
3 tablespoons sweet-smoky dry rub (such as Trim Tabb's Pig Powder)
1 to 2 cups applewood chips

Steps:

Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours.
Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight.
Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan under the grates on the unlit side of the grill. Meanwhile, soak the applewood chips in water, 30 minutes; drain.
Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub.
When the grill registers 275˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175˚ F, about 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 275˚ F).
Transfer the chicken to a cutting board and let rest at least 15 minutes before carving.
Photograph Ralph Smith

CREAMY STUFFED CHICKEN WRAPPED IN APPLEWOOD SMOKED BACON #RSC

Creamy Stuffed Chicken Wrapped in Applewood Smoked Bacon #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This creamy delight is sure to please everyone in the family. It is easy to adjust the filling to match whatever you have in your fridge. You can change the cheese or veggies inside to totally change the flavor.

Provided by uncchar_12982627

Categories One Dish Meal

Time 40m

Yield 2 Rolls, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs boneless skinless chicken breasts
2 tablespoons Hidden Valley Original Ranch Seasoning Mix
4 ounces cream cheese
1 shallot, minced
2 tablespoons fresh chives, sliced thin
1 cup baby spinach leaves
8 ounces apple-smoked bacon

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.

Tips:

To ensure the chicken is evenly smoked, use a smoker box with a divider to separate the wood chips.
If you don't have a smoker box, you can wrap the wood chips in foil and poke holes in the top.
Place the smoker box or foil packet directly on the heat source in your smoker.
Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest for 10-15 minutes before carving.
Serve the chicken with your favorite sides, such as mashed potatoes, green beans, or coleslaw.

Conclusion:

Applewood smoked chicken is a delicious and easy-to-make dish that is perfect for any occasion. Whether you are entertaining guests or just want to enjoy a delicious meal with your family, this recipe is sure to please. So next time you are looking for a new way to cook chicken, give applewood smoked chicken a try.