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Smoked Boneless Chicken Thighs with Teriyaki Glaze
Smoked Boneless Chicken Thighs with Teriyaki Glaze
Rated 3.3 stars by 15 users
Category
Chicken
Servings
8-10
Prep Time
480 minutes
Cook Time
55 minutes
Ingredients
2 tbsp
Ginger Root, grated
5 lbs.
Boneless Skinless Chicken Thighs
⅔ cup
Brown Sugar
2 cups
Chicken Broth
1 tsp
Chinese Five-Spice Powder
5
Garlic Cloves, Minced
¼ cup
Honey
-
1 tbsp
Pit Boss Sweet Heat Rub
½ cup
Soy Sauce
1
Yellow Onion, minced
-
Pit Boss Competition Blend Hardwood Pellets
9x13” Glass Baking Dish
Basting Brush
-
Pit Boss Cast Iron Skillet
Glass Measuring Cup
Mesh Strainer
Metal Sheet Tray
Plastic Wrap
Whisk
Be sure to check the internal temp on your chicken. Make sure it is at 165°F or above before pulling it off the grill.
In a large glass measuring cup or glass bowl, whisk together the soy sauce, teriyaki sauce, brown sugar, honey, chicken broth, minced onion and garlic, ginger, Sweet Heat and Chinese five spice until fully combined.
Place boneless skinless chicken thighs in a 9x13” glass baking dish and pour marinade over the chicken. Cover with aluminum foil and refrigerate overnight.
Wood Pellet Recommendation
SPECIAL TOOLS
BIGGER. HOTTER. HEAVIER. TIP
TERIYAKI CHICKEN MARINADE
Directions
When ready to cook, fire up your Pit Boss and preheat to 225°F. If using a gas or charcoal grill, set it up for low heat.
Remove chicken from marinade and place on a metal sheet tray. Using a mesh strainer, strain the marinade directly into a cast iron skillet.
Place skillet with marinade and chicken on the grill. Allow chicken to smoke for 10 minutes, then increase grill temperature to 400°F.
Grill an additional 15 minutes. Make sure to stir marinade periodically. The sauce will begin to reduce and thicken as it cooks.
After 15 minutes, baste chicken thighs with marinade, then flip and baste the other sides. Grill an additional 15 minutes, then baste again.
Cook until glaze has caramelized and thickened, then remove from grill and serve hot.