Applewood Smoked Chicken Recipes

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APPLEWOOD SMOKED CHICKEN



Applewood Smoked Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h30m

Yield 2 servings

Number Of Ingredients 12

1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons brown sugar
1 whole chicken, halved
Applewood chips for smoking, as needed

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.

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

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.

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