Smoked Buttermilk Herb Chicken Breasts Recipes

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BUTTERMILK AND HERB MARINATED CHICKEN



Buttermilk and Herb Marinated Chicken image

Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 5

1 cup low-fat buttermilk
1 tablespoon chopped fresh rosemary
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Vegetable oil, for grates

Steps:

  • In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
  • Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.

Nutrition Facts : Calories 243 g, Fat 3 g, Protein 48 g

SMOKED CHICKEN BREASTS



Smoked Chicken Breasts image

This is a delicious and different way to enjoy chicken breasts, with plenty of smoky flavor! Brining the chicken before smoking allows it to stay moist and flavorful. They are a great addition to a salad, on a sandwich, or just by themselves!

Provided by Kim

Categories     Side Dish     Sauces and Condiments Recipes

Time 8h5m

Yield 3

Number Of Ingredients 12

4 cups water
¼ cup kosher salt
2 tablespoons brown sugar
1 tablespoon cider vinegar
4 pounds skin-on, bone-in chicken breasts
maple wood chips
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 tablespoon brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder

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).

Nutrition Facts : Calories 728.7 calories, Carbohydrate 14.9 g, Cholesterol 344.8 mg, Fat 14.6 g, Fiber 0.5 g, Protein 126.2 g, SaturatedFat 4.1 g, Sodium 8680.6 mg, Sugar 13.5 g

SMOKED BUTTERMILK HERB CHICKEN BREASTS



Smoked Buttermilk Herb Chicken Breasts image

We use a Smokenator and Mesquite chips to smoke these boneless skinless breasts. The buttermilk marinade keeps them super moist and juicy without having do an entire chicken or even bone-in skin-on breasts. I am sure it would work just as well with either, though smoking times would definitely have to be increased. The chicken breasts that I have used were huge, so if yours are not as thick, check them sooner. You can also change up the herbs to your liking. Marinating time is not included in the prep time.

Provided by under12parsecs

Categories     < 4 Hours

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups buttermilk
1/4 red onion, chopped
6 garlic cloves
1 teaspoon of fresh mint
1 tablespoon fresh oregano
2 tablespoons fresh chives
2 tablespoons kosher salt
1 teaspoon black pepper
1 teaspoon poultry seasoning
2 tablespoons sugar
3 large chicken breasts

Steps:

  • Combine all ingredients except for the chicken in a blender. Pulse until smooth. Pour over chicken and let marinate in a non-reactive covered dish or plastic zip top bag for 4-24 hours. The longer the brining time, the more flavor they will pick up.
  • Remove chicken from the brine and pat dry on paper towels, otherwise the chicken may be too salty.
  • Place breasts on the rack of a Weber grill fitted with the Smokenator 1000 filled to manufacturers directions with water/charcoal/wood chips once the temperature of the grill lid is stabilized around 215-230 degrees. Smoke for about 1 1/2-2 hours, being sure to keep the temperature steady and adding charocoal/wood chips as needed to keep a steady amount of smoke.
  • Allow the breasts to rest for 5 minutes, then slice and enjoy!

BUTTERMILK HERB CHICKEN BREASTS



Buttermilk Herb Chicken Breasts image

Make and share this Buttermilk Herb Chicken Breasts recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken Breast

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
1 teaspoon salt
2 lbs boneless skinless chicken breasts (about 8 pieces)

Steps:

  • Mix together the first 9 ingredients. Place chicken breasts in freezer bag. Pour marinade over chicken and freeze.
  • On serving day thaw chicken in refrigerator, discard marinade. Grill until chicken is cooked through.

Nutrition Facts : Calories 152, Fat 3.3, SaturatedFat 0.8, Cholesterol 73.9, Sodium 476.1, Carbohydrate 4, Fiber 0.2, Sugar 3.6, Protein 25.2

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