Smoked Boneless Chicken Thighs with Teriyaki Glaze
Category
Smoke
Poultry
Servings
4
Prep Time
8 Hours
Cook Time
55 minutes
Swap your regular chicken breast dinners for chicken thighs, which offer more flavor and moisture, and cook in less time. Glossy, tender, and flavorful, these Smoked Boneless Chicken Thighs with Teriyaki Glaze are first marinated overnight in a sweet and tangy teriyaki sauce. Then, they're smoked on the grill while the marinade thickens into a flavor-packed finger lickin' glaze.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
- 2 tbsp Ginger Root, grated
- 5 lbs. Boneless Skinless Chicken Thighs
- 2/3 cup Brown Sugar
- 2 cups Chicken Broth
- 1 tsp Chinese Five-Spice Powder
- 5 Garlic Cloves, Minced
- 1/4 cup Honey
- 1 Tbsp Pit Boss Sweet Heat Rub Out of stock
- 1/2 cup Soy Sauce
- 1 Yellow Onion, minced
Special Tools
- 9x13" Glass Baking Dish
- Basting Brush
- Glass Measuring Cup
- Mesh Strainer
- Metal Sheet Tray
- Plastic Wrap
- Whisk
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.