Smoke Poached Chicken Breasts Recipes

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).

HOW TO MAKE PERFECTLY POACHED CHICKEN BREASTS

Steps:

• Gather the ingredients.
• Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf.
• Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 175 to 180, reduce the heat to low so that the water maintains this temperature.
• Partly cover with the pot lid and cook for 10 minutes.
• Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 155 F.
• Remove and slice or shred the chicken. The meat should be cooked through and opaque throughout.
• Serve and enjoy.

STOVE TOP SMOKER BONELESS CHICKEN BREASTS (WITH OR WITHOUT SKIN)

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.

SMOKIN'-PHILLED CHICKEN BREASTS

Steps:

• Preheat oven to 400°. In a small bowl, combine the first six ingredients; set aside. Cut a pocket in the thickest part of each chicken breast; fill with cream cheese mixture. Secure with toothpicks., Place the flour, egg and bread crumbs in three separate shallow bowls. Coat chicken with flour, then dip in egg mixture and coat with crumbs., In a cast-iron or other ovenproof skillet, brown chicken in oil over medium heat; transfer skillet to oven. Bake, uncovered, until a thermometer reads 170°, 15-20 minutes. Discard toothpicks before serving.

SMOKED CHICKEN BREASTS

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.

SMOKE-POACHED CHICKEN BREASTS

Steps:

• COMBINE the chicken broth, 3 cups water, the bottled smoke, celery, onion, and bay leaf in a large skillet with straight sides.
• BRING the broth to a low boil over high heat. Reduce the heat to medium-low. Carefully add the chicken. Simmer for 20 to 25 minutes, partially covered, until the internal temperature reaches 160°F.
• REMOVE the chicken and discard the poaching liquid.