Smoked Teriyaki Chicken
Sweet teriyaki glazed smoked chicken.
Jump to RecipeSweet teriyaki glaze and smoke are a match made in heaven. The sugar in the sauce caramelizes beautifully on the smoker, creating a sticky, flavorful coating. It's Asian fusion that actually works.
This is perfect for Asian-themed dinners, when you want something different from traditional BBQ, or any time you're craving that sweet-savory combination.
Serve with steamed rice and stir-fried vegetables for a complete meal. Edamame makes a good side. Garnish with sesame seeds and sliced green onions for presentation and flavor.
Make your own teriyaki sauce for best results, or use a quality bottled version. Add extra ginger or garlic to customize. The sauce should be thick enough to coat the chicken.
Glaze in layers during the last portion of cooking - this builds up that beautiful lacquered finish. The sugar will caramelize and create some char, which is desirable. Don't let it burn though.
Ingredients
Instructions
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1
Place the chicken thighs in a zip-top bag and pour in the teriyaki sauce. For an upgrade over bottled teriyaki, try Bachan's Japanese BBQ Sauce. Marinate in the fridge for at least 4 hours.
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2
Remove the thighs from the marinade, reserving the liquid, and pat them slightly dry.
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3
Set your smoker to 275°F with cherry wood chunks for a mild, complementary smoke.
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4
Smoke for about 2 hours, brushing with the reserved marinade mixed with honey every 30 minutes using a silicone basting brush.
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5
Continue cooking until the internal temperature reaches 175°F. Verify with an instant-read thermometer.
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6
Garnish with toasted sesame seeds and sliced green onions. Serve over steamed rice.