Maple Smoked Chicken Breasts Recipes

SMOKY MAPLE BARBECUED CHICKEN BREASTS

Steps:

• Soak the chicken breasts in cold, salted water for at least 30 minutes, to eliminate the"game-y" taste; drain and pat dry.
• While the chicken is soaking, fire up the grill.
• Sprinkle the chicken with salt and pepper to taste; sprinkle with lemon juice.
• Stir together the maple syrup, barbecue sauce, mustard, and liquid smoke.
• Grill the chicken, turning and basting with the sauce, for 12-15 minutes, or until the juices run clear and centers are no longer pink.
• Serve hot.

GRILLED MAPLE CHICKEN WITH SMOKEY GREENS

Steps:

• Preheat a grill or oven to 450 degrees F. If using a grill, set up hot and cool zones by turning one side of a gas grill to the high setting or by banking very hot coals on one side of a charcoal grill.
• Whisk together the maple syrup, mustard and soy sauce in a medium bowl. Toss the chicken in the marinade and season with salt and pepper. Place the chicken on the hot side of the grill bone-side down and grill 3 to 5 minutes. Move the chicken to the cool side of the grill, close the lid and cook until the thickest part of a thigh registers 160 degrees F, 30 to 40 minutes. If using the oven, place the chicken bone-side down on a sheet tray and roast until the thickest part of a thigh registers 160 degrees F, 30 to 40 minutes.
• Meanwhile, add the bacon to a large saucepan over medium heat and cook, stirring occasionally, until crispy, 5 to 6 minutes. Add the greens, chile flakes if using, a pinch of salt and 1/4 cup water and cover with the lid. Cook until the greens are tender, about 5 minutes. Splash with some vinegar and serve with the chicken on top.

MAPLE SMOKED CHICKEN BREASTS

Steps:

• 1. These chicken breasts were quite large so I only put 4 in each gallon ziploc bag. To each bag I added 3 tbs of Maple seasoning and 1 tbs of sea salt and 4 c of water (or enough to cover chicken completely). I let it brine overnight in the fridge.
• 2. The morning of smoking, I drained the water and patted the chicken down with a paper towel. Then I mixed equal parts Maple seasoning to olive oil, mixed it together and rubbed the chicken on both sides. (4 tbs Maple seasoning, 4 tbs olive oil).
• 3. Then I prepared my smoker with charcoal and Maple wood chunks I had soaked overnight. I basted the chicken as it smoked with my Honey Maple BBQ sauce.
• 4. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/honey-maple-bbq-sauce.html?p=1
• 5. I sliced up the leftovers and made BBQ sammies.
• 6. Here's a good reference for cooking times and temps: http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf

SMOKED CHICKEN BREASTS

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).