When you’re ready for a rich, comforting dinner with hands-off effort, this is going to be your top choice. Trust me! If you love the famous zesty, savory flavors of traditional Mississippi Pot Roast but want a lighter, faster version, you have got to fire up your grill and get ready to make this delicious smoked chicken recipe.
Pellet Grill Smoked Mississippi Chicken gives you that perfect combination of deep, smoky backyard flavor and juicy, tender texture. Over the years, I’ve loved taking classic comfort foods and adapting them to the smoker. This smoked chicken recipe was a hit with our family, and I’m sure it will be with yours too. Grab a few pounds of chicken and let’s make this savory dinner.
Table of contents
- What is Pellet Grill Smoked Mississippi Chicken?
- Why You’ll Love This Recipe
- Ingredient Notes
- How to Make Pellet Grill Smoked Mississippi Chicken
- Tips for the Best Smoked Mississippi Chicken
- Variations and Substitutions
- Frequently Asked Questions
- What to Serve with Pellet Grill Mississippi Chicken
- Storage Tips
- More Pellet Grill Recipes
What is Pellet Grill Smoked Mississippi Chicken?
Pellet Grill Mississippi Chicken is a comforting backyard dish where chicken breasts are seasoned with a blend of ranch and au jus mixes, smoked over indirect wood heat, and then slow-braised in a skillet with butter and tangy pepperoncini peppers. This cooking method infuses the meat with a rich, savory, and lightly smoky flavor while keeping the meat perfectly tender.
Why You’ll Love This Recipe
- Takes just about 5 minutes of prep before heading to the smoker.
- Can easily be made gluten-free with a few swaps!
- Easy pantry seasonings to make the zesty sauce.
- Juicy, tender result every single time! Trust me, we’ve perfected it!
- Perfect weeknight or weekend dinner.
Ingredient Notes
Chicken Breasts – Use boneless, skinless chicken breast with any excess fat trimmed off.
Dry Ranch Seasoning – Use one envelope of dry ranch seasoning; this will give the creamy, herby flavor.
Au Jus Seasoning OR Gluten-Free Brown Gravy Mix – Just a 1-ounce envelope will provide the gravy flavor. If you are making this gluten-free, use gluten-free brown gravy packets. Brown gravy makes the sauce thicker, but works just as well. These are typically found at the local grocery store or Walmart.
Salted Butter – Using a stick of butter, melts to give the velvety sauce.
Pepperoncini – Adds that vinegary tang that cuts through the richness of the seasonings.
How to Make Pellet Grill Smoked Mississippi Chicken
- Pat the chicken dry with paper towels.
- In a small bowl, combine the ranch seasoning and au jus seasoning. Sprinkle the seasoning over both sides of the chicken breasts.
- Place the seasoned chicken on a plate or tray and refrigerate for 30 minutes.
- Preheat the pellet grill or smoker to 225°F.
- Arrange the chicken breasts in a large heatproof cast-iron skillet and place the skillet in the smoker.
- Smoke uncovered for 45 minutes.
- After 45 minutes, top the chicken with the butter and peppers.
- Cover the skillet lightly with foil and return it to the smoker. Use a 10 to 12 inch skillet.
- Increase the temperature to 275°F and cook for an additional 45 minutes or until the internal temperature reaches at least 165°F.
- Remove from the smoker and let the chicken rest for 10 minutes.
- Serve the chicken breasts with the buttery sauce or shred and stir back into the sauce.
Tips for the Best Smoked Mississippi Chicken
- Do not add extra salt; the seasonings will provide plenty of salt in the recipe. If you want additional salt, I suggest letting each person add it to their taste at the end.
- Don’t skip the rest time! This gives the chicken time to get all that juice soaked in and makes for tender, juicy chicken breasts.
- Choose the right pellets! Stick to mild wood pellets like pecan, apple, oak, or a blend. Heavy mesquite will overpower the flavors of the dish.
- Use a 10 to 12 inch skillet for the best even cooking.
Variations and Substitutions
- Juicy thigh swap – Easily swap out the chicken breasts with chicken thighs. If using the thighs, let them cook until they reach an internal temperature of at least 175°F.
- Shred the chicken – Shred up the chicken to use in tacos or other recipes.
- Adjust the Tang – Use more or less peppers depending on your personal taste.
- Slow Cooker Alternative – If you want to make this in the slow cooker, it can be done on LOW for 6-8 hours, the chicken will easily shred apart.
Frequently Asked Questions
Mild pellets such as oak, pecan, apple, or a blend. Do not use mesquite, as it will overpower the flavors of the dish.
Yes, it can be made with chicken thighs, but be sure the internal temperature reaches at least 175°F.
The butter creates the rich gravy with the seasoning packets. The peppers then add acidity to balance out the flavors.
Do not add any broth or water to the skillet. As the chicken cooks covered with the stick of butter, it will release its own natural juices, creating a rich sauce.
What to Serve with Pellet Grill Mississippi Chicken
Storage Tips
Store the leftovers in an airtight container in the fridge for up to 4 days. Make sure to save the liquid in the container so it doesn’t dry out. When ready to reheat, it’s best to reheat in the air fryer at 325°F for 5-8 minutes to restore the texture.
This Pellet Grill Smoked Mississippi Chicken recipe takes just a few minutes of prep, utilizes simple pantry staples, and lets the smoker do the work. It’s time to fire up the grill tonight and enjoy a delicious dinner!
Pellet Grill Smoked Mississippi Chicken Recipe
Ingredients
- 3 Pounds Chicken Breast, Boneless, Skinless
- 1 Ounce Ranch Seasoning 3 Tbsp
- 1 Ounce Gluten-Free Brown Gravy Mix or Au Jus Mix 3 Tbsp
- 1/2 Cup Salted Butter
- 6-8 Whole Pepperoncini Peppers
Instructions
- Pat the chicken dry with paper towels.
- In a small bowl, combine the ranch seasoning and au jus seasoning. Sprinkle the seasoning over both sides of the chicken breasts.
- Place the seasoned chicken on a plate or tray and refrigerate for 30 minutes.
- Preheat the pellet grill or smoker to 225°F.
- Arrange the chicken breasts in a large heatproof cast-iron skillet and place the skillet in the smoker.
- Smoke uncovered for 45 minutes.
- After 45 minutes, top the chicken with the butter and peppers.
- Cover the skillet lightly with foil and return it to the smoker. Use a 10 to 12 inch skillet.
- Increase the temperature to 275°F and cook for an additional 45 minutes or until the internal temperature reaches at least 165°F.
- Remove from the smoker and let the chicken rest for 10 minutes.
- Serve the chicken breasts with the buttery sauce or shred and stir back into the sauce.
Notes
Nutrition
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