Smoked Chicken Tenders Recipes

SMOKED BONELESS TRAEGER CHICKEN BREAST RECIPE

Steps:

• First, pour two quarts of cold water in a bowl or large container.
• Then, add half a cup of table salt and half a cup of white sugar.
• Then, pour a bit of olive oil into the liquid.
• Mix well using a large spoon.
• Make sure that both the sugar and the salt dissolve completely in the water.
• Additionally, you may add a quarter of a cup of soy sauce and a bit of lemon juice.
• Now, you have your brine mixture ready. Set it aside.
• Next, take your boneless chicken breasts and put them into the large bowl or container with the brine.
• Make sure that all the pieces are fully covered by the liquid.
• Then, without covering it, place the container in a place where it won't be disturbed.
• If you can, leave the chicken brining overnight so it can absorb as much flavor and moisture as possible.
• If you don't have the time, however, you can brine the chicken breasts for as little as 30 minutes.
• While your chicken is brining, make the rub that will be used later.
• In a small bowl, place the paprika, chili powder, thyme, garlic powder, onion powder, cayenne, kosher salt and black pepper.
• Then, simply mix the ingredients with a fork until the rub is homogeneous and consistent.
• That quickly, your rub is ready to be used.
• At this point, you are ready to apply the rub to the boneless chicken breasts.
• Take the chicken pieces out of the brine and dry them individually with paper towels.
• Try to remove as much moisture as possible in order for the rub to stick to the chicken properly.
• Put the chicken pieces on a baking sheet and use a spoon to cover it with the rub.
• Then, using your hands, rub the spices into the meat.
• Rub thoroughly and vigorously until all the pieces are completely covered in the rub.
• At this point, your chicken breasts are ready to be smoked.
• If the grill isn't ready yet, however, put them back in the refrigerator until it is.
• It's important to know that, in order for this smoked chicken breast to recipe properly, the Traeger grill needs to be properly readied.
• That means that you should fire your grill up at least half an hour before putting the chicken in it.
• Before getting it going, though, make sure that your Traeger is perfectly clean.
• To properly smoke boneless chicken breasts, you need to get your Traeger grill to 250°F.
• Use your thermometer to make sure this is the case.
• Once you reach the temperature and you see that it's stable, put the chicken pieces in the grill.
• Close the lid and leave everything be for 45 minutes. It's important not to lift the lid during this time.
• After 45 minutes of grilling, check the interior temperature of your Traeger grill.
• Ideally, it should be at least 165°F. If it isn't, make sure to elevate it to around 200°F.
• After that, close the lid again and let the chicken grill for an additional 15 minutes.
• After that time has elapsed, you are ready to take the chicken pieces out of the grill.
• Don't be too quick to slice the pieces open, though, as this will cause the internal juices to escape and the meat to dry.
• Instead, wait for a good five to ten minutes.

SMOKED CHICKEN TENDERS

Steps:

• Place the ingredients for the marinade in a bowl and use a whisk to combine.
• Place the chicken tenders into a large bowl or ziplock bag and cover with marinade.
• Marinade for 1-4 hours.
• Prepare grill or smoker with a mild fruit wood or hickory chunks for flavor.
• When temp is 250°F add tenders to grill or smoker and cook indirect with a mild fruit wood or hickory to smoke.
• Smoke around 250°F for approximately 45 minutes.
• If desired allow grill to heat up and cook tenders over direct flame for a few minutes to add color.

PAPRIKA-BUTTERMILK CHICKEN TENDERS

Steps:

• Combine the smoked paprika, granulated garlic and onion, and poultry seasoning in a small bowl. Season the tenders with salt and pepper. Add 1/2 the spices to the buttermilk in a shallow dish. Combine the remaining spices with the flour and poppy seeds, in a second dish.
• Heat the oil in a heavy pot over medium to medium-high heat, about 350 degrees F.
• Using tongs dip chicken in the buttermilk, then the flour and repeat. Add the breaded tenders to the hot oil; do not crowd the pan. Cook the fingers in batches to a deep golden color, about 8 minutes per batch. Drain on a wire rack over paper towels. Serve warm or at room temperature with wedges of lemon to squeeze on top.

BRINED AND SMOKED CHICKEN THIGHS

Steps:

• Whisk together water, brown sugar, 1 cup kosher salt, black peppercorns, garlic cloves, and bay leaves in a large saucepan until sugar and salt dissolve. Turn heat to medium-high and bring to a boil.
• Carefully pour brine mixture into a large heat-proof container and stir in rosemary sprigs and lemon slices. Place in the refrigerator until completely chilled, about 2 hours.
• Add chicken thighs to the chilled brine. Place a small plate on top of chicken thighs to ensure they stay submerged, then cover container with a lid or plastic wrap. Refrigerate chicken thighs in brine for at least 6 hours, or up to 24 hours.
• Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of the grill, and then push to 1 side of the grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil; place on grill. Cover and insert an instant-read thermometer into a vent in the lid; maintain a temperature between 225 and 250 degrees F (107 and 120 degrees C) for 15 to 20 minutes.
• Remove chicken thighs from brine and pat dry with paper towels, removing as much moisture on the surface of the thighs as possible. Sprinkle evenly with black pepper and remaining 1 teaspoon salt.
• Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke until a thermometer inserted in thickest portion registers 165 degrees F (74 degrees C), about 1 hour 45 minutes to 2 hours.
• Transfer chicken thighs to a large plate or platter and let rest for 10 minutes before serving.