Smoked Mississippi Chicken
This easy Smoked Mississippi Chicken combines juicy chicken breasts with ranch seasoning, au jus, pepperoncini, and butter for a savory, tangy dinner packed with smoky flavor.
Servings: 4 servings
Equipment
- BBQ or smoker
- 10-inch deep oven-safe skillet braiser, or 9x13-inch aluminum pan
- fork
- grill-safe thermometer
Ingredients
- 3 large boneless skinless chicken breasts about 2½ pounds
- 1 envelope ranch dressing mix (1 ounce or about 2 tablespoons)
- 1 envelope au jus gravy mix (1 ounce)
- 6 pepperoncini
- ½ cup salted butter cut into pieces
Instructions
- Preheat the BBQ or smoker to 250°F. If using a BBQ, set it up for indirect cooking.
- Remove the chicken from the package. Pat dry and trim any excess fat.3 large boneless skinless chicken breasts
- Place the chicken breasts in a large skillet.
- Poke each chicken breast 3-4 times with a fork.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.1 envelope ranch dressing mix, 1 envelope au jus gravy mix
- Arrange the pepperoncini and butter pieces over the top.6 pepperoncini, ½ cup salted butter
- Place the skillet on the smoker and cook for 60 minutes.
- Check the internal temperature. Continue cooking until the thickest part of the chicken reaches 165°F, about 30 minutes more. Very large chicken breasts may require additional cooking time.
- Serve immediately with the cooking juices, if desired.
Notes
🥡 Storage
- Allow the chicken to cool completely, then transfer it to an airtight container.
- Refrigerate for up to 4 days. Store it with some of the cooking juices to help keep it moist.
♨️ Reheating
- Reheat gently in the microwave in short intervals until warmed through. You can also place the chicken in a covered skillet over low heat with some of its cooking juices until hot. Avoid overheating, which can dry out chicken breast.
❄️ Freezing
- Cooked chicken can be frozen. Cool completely, place it in a freezer-safe container with some of the cooking liquid, and freeze.
- For the best texture, thaw overnight in the refrigerator before reheating.
💡 Tips for Best Results
- Use similarly sized chicken breasts for more even cooking.
- Pat the chicken dry before adding the seasonings.
- Use a meat thermometer rather than relying only on cooking time.
- Chicken is done when the thickest portion reaches 165°F.
- Cooking time may vary depending on chicken thickness, your smoker, and the type of pan used.
- Save the buttery cooking juices for serving and reheating.
🍳 Alternate Cooking Methods
Oven: This flavor combination can be adapted for the oven using an oven-safe skillet or baking dish. Because this specific recipe was developed for the smoker, use 165°F internal temperature as your guide rather than assuming the smoker cooking time will transfer exactly. Air fryer: I would not recommend the air fryer as the best direct substitute for this particular recipe. The butter, dry seasoning mixes, pepperoncini, and resulting cooking liquid are better suited to cooking together in a skillet or baking dish.♻️ Leftovers
Slice or chop leftover chicken and use it for sandwiches, wraps, salads, or bowls. It is also delicious reheated and served over mashed potatoes.📝 Notes
- A 10-inch deep skillet or braiser works well.
- A disposable 9x13-inch aluminum pan can also be used if it fits your BBQ or smoker.
- If adding more chicken, adjust the seasoning as needed.
- Add pepperoncini juice or red pepper flakes for extra heat.
- Banana peppers can be used for a sweeter, milder variation.
- Add onions or serve with roasted mushrooms for a heartier meal.
Nutrition
Calories: 324kcal | Carbohydrates: 5g | Protein: 18g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 809mg | Potassium: 359mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 786IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 0.4mg
