Smoked Boneless Chicken Thighs with Teriyaki Glaze
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.
Recipe Video