Smoked Boneless Chicken Thighs with Teriyaki Glaze

Cook Time

55 mins

Cooking Method

Smoke

Cuisine

Asian

Difficulty

Easy

Prep Time

480 mins

Servings

8 - 10



Ingredients


2 tbsp Ginger Root, grated

5 lbs. Boneless Skinless Chicken Thighs

⅔ cup Brown Sugar

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



Cooking Instructions


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 will be your new go-to chicken recipe for the grill. Tender chicken thighs are first marinated overnight in a sweet and tangy teriyaki sauce, then smoked on the grill while the marinade thickens into a flavor-packed finger lickin’ glaze.


Teriyaki Chicken Marinade


  1. 1. 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.
  2. 2. Place boneless skinless chicken thighs in a 9x13” glass baking dish and pour marinade over the chicken. Cover with aluminum foil and refrigerate overnight.


Note: It is recommended to use Competition Blend Hardwood Pelletswith this recipe.

This recipe uses Pit Boss Sweet Heat Rubseasoning.

It is recommended to use a Cast Iron Skillet in order to cook the glaze on the grill while the chicken thighs are on. Be sure to check out our line of cast iron cookware for sale.

  1. 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.
  2. 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.
  3. 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.
  4. 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.


Special Tools


  • 9x13” Glass Baking Dish
  • Basting Brush
  • Cast Iron Skillet
  • Glass Measuring Cup
  • Mesh Strainer
  • Metal Sheet Tray
  • Plastic Wrap
  • Whisk


Bigger. Hotter. Heavier. Tip


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.



Diet Info


  • Flexible Dieting


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