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Created by: Pit Boss Kitchen
Smoked Boneless Chicken Thighs with Teriyaki Glaze
4 Servings
8 Hours Prep Time
55 minutes Cook Time
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.
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
1/2 cup Soy Sauce
1 Yellow Onion, minced
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.
