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Hot Chicken Breasts in Smoker with wings

understanding how to make chicken breasts in smoker soft and juicy comes with experience. Chicken breast is an affordable and inexpensive product. prepares quickly. There are many dishes that can be prepared on its basis. Chicken breast is low in fat, high in animal protein and low in calories. These are the ideal properties of the product for weight loss.

Chicken Breasts in Smoker

In the world of rapidly developing technologies, you rarely find dishes made from purely natural products that do not contain various additives and chemicals. If you are tired of smoked meats processed with “liquid smoke” offered to us in markets and supermarkets, and you are in favor of a healthy lifestyle, we will tell you how quickly and tasty you can cook different types of Chicken Breasts at home. Once you’ve tried it, you’ll want to do it over and over again. When cooking with your hands, you put your mood and soul, which positively affects the dish itself.

Ingredients:

  • Breast with wings and thighs
  • Salt
  • Ground black pepper
  • Water

Cooking time: 8 hours.

Chicken thigh marinating process

Rinse chicken thighs thoroughly in advance, remove feathers if present. Wipe them with a towel to remove excess water. Rub them with salt and ground black pepper and, covering them tightly with a lid, put them in a cold place (you can in the refrigerator) for 4 hours.

marinating chicken breasts with wings

Chicken breasts with wings differ from the thighs in their thickness, so they should be soaked in a special solution that will help the meat to marinate better. Remove any feathers on the chicken and rinse thoroughly under running water.

Place it in a large container (bowl or saucepan) and pour cold water into it. The water should completely cover the chicken. Sprinkle salt to taste and refrigerate for 4 hours.

After the time has elapsed, remove the chicken and place it on a napkin to drain the water. After drying chicken breast with wings, taste it until salt. If there is not enough salt, add a little salt to it again and rub it with ground pepper. The chicken is now ready to smoke.

Smokehouse

You can easily make a smokehouse yourself on your backyard. This will save you money, will serve you much longer than purchased and, thanks to its large size, you can smoke several types of meat at the same time.

The homemade smokehouse in the photo consists of two elements. A stainless steel barrel slightly dug into the ground, stands upright. The pipe is completely buried and lies horizontally. Firewood is placed in one end of the pipe and smoke enters the barrel through it, which smokes the meat.

For smoking chicken, you should carefully select firewood and it is better to take firewood from fruit trees. They create a beautiful brown shade and a unique scent.

Before starting smoking, you need to heat the barrel to the desired temperature. If you put your hand on a barrel that can be held for 5 seconds, then the barrel is warmed up to the required temperature and you can hang the chicken for smoking.

Smoking chicken thighs and breast with wings

First, you need to make iron hooks on which the chicken thighs with breasts will be hung.

If you are unsure about your firewood, wrap each chicken thigh and breast with wings in cheesecloth. Remember, even one wrong piece of wood can ruin the appearance of the dish and make it black.

Hang a chicken thigh on each hook and hang all hooks on a sturdy stick. We cut the chicken breast in half for quick smoking and hung it by the wing on a hook, and the hook on a stick. Cover the chicken with two layers of burlap.

Check the barrel while smoking. A blower should be used for the fire. Chicken thighs with breasts are smoked for about two and a half to three hours.

How to know if the thigh and breast are congealed. To do this, cut the chicken, if the flesh in the middle of the chicken is white and there is no blood, then it is ready.

After smoking, chicken thighs and breasts should be wiped off soot with a damp towel and transferred to a cool place to cool completely. It is better to eat smoked chicken after cooling completely the next day. During this time, it will infuse and soak better.

Smoked chicken thighs and winged breasts will be the highlight of any festive table. After all, they can be used with or without a side dish. Once you’ve tried it, you’ll want it over and over again.

The unique taste of smoked chicken breasts, made with your own hands and absorbing your energy, will never be compared with the purchased one. Delight yourself and your loved ones with healthy food.

How to choose the right chicken breast

I recommend not buying frozen chicken. In our country, there is no normal control of frozen products and, practically, the rules for its storage are not observed anywhere.

In a low-temperature chest, as a rule, there are unpacked weight products. You will not be able to determine the manufacturer, the date of unpacking and production, or even the country from which the product came.

Chicken fillets are often frozen in stores when they reach the end of their refrigerated shelf life.

  1. Buy a chilled chicken. If you buy a carcass, the breast will come out the cheapest, breast with bone will cost a little more, and fillet without bone and skin is the most expensive. However, of all meat, it is still the most affordable product.
  2. When choosing, pay attention to the packaging, manufacturer, production date and appearance of the product.
  3. Ideally, the meat should be vacuum packed, not wrapped in plastic.
  4. It is desirable that the manufacturer is local, or located near the place of sale.
  5. The production date, of course, should be recent. Don’t look at the expiration date. It is important that the chicken is packed 2-3 days ago.
  6. The breast should be pale pink in color, with no yellow or green hues. The structure should be dense, even, elastic. Liquid, mucus and bloodstains should not be on the product. Blood is a sign that the technology of meat production has been violated, and there is a possibility that the product will deteriorate ahead of the deadline indicated on the package.
  7. Press down on the breast with your finger. If the meat is fresh, the dent will heal very quickly. If not, then this is the first sign that it has been on the counter for a long time.

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