Pit Boss Smoked Teriyaki Chicken

Who doesn’t love chicken teriyaki? This Pit Boss chicken teriyaki is perfect for a weeknight dinner, a cookout or to impress at a dinner party. It succulent, tender and exploding with flavor, you can serve it so many ways, on rice, in a poke bowl or in tacos.

The tricky thing about making teriyaki chicken is that it can dry out – but the way I do it, I baste it so it stays juicy. Make sure you follow along so that you

Why You’ll Love This Smoked Teriyaki Chicken Recipe

You’ll love this recipe because it’s there are only a handful of ingredients that you should have you in your cupboard.

Just remember chicken does tend to dry out in the smoker if it’s not done properly. That’s why it needs to be basted and given moisture through the cook. I’ve put together a really simple way to achieve this tender and juicy teriyaki chicken. I’ve made the recipe below super easy to follow along.

What You’ll Need

  • Chicken Breasts
  • Teriyaki Sauce 
  • Salt 
  • Pepper
  • White Rice
  • Green Onions

How to Make Pit Boss Teriyaki Chicken

Step 1: Preparing Your Smoker

Put your coals and your favorite wood chips into your Pit Boss. Set the smoker to 250°F and allow it to heat.

2: Preparing and Seasoning Your Chicken

Season both sides of chicken breasts with salt and pepper. Place them in a tray with a and put them on the grill for smoking. 

3: Smoke the Chicken

Place the tray in the smoker and allow to smoke. Take the chicken out of the smoker when the chicken’s internal temperature hits 145°F – 165°F. (This will take about 2-3 hrs, it depends on how large your chicken pieces are).

4: Add Teriyaki Sauce To The Chicken and Baste

Add your delicious teriyaki sauce evenly all over your chicken and let it baste. The teriyaki sauce and chicken juices should cover the chicken pieces entirely. Give the tray a nice shake so the sauce spreads all through the tray. 

5: Continue Smoking 

Return the tray to the smoker and allow the chicken to heat up to 165°F internal temperature (if it hasn’t already.) It’s fine if the chicken reads higher, the point is to make sure the chicken is cooked and the flavor of the sauce has gotten into the chicken. Once some of the liquid has evaporated and the temperature has reached 165°F the chicken is ready to eat.

6: Let The Chicken Rest and Serve

Let the smoked teriyaki chicken rest for five minutes before serving. Serve with rice with green onions, Thai coleslaw, or grilled corn on the rob.

What Temperature to Cook At.

The Pit Boss needs to be set at 250°F for teriyaki chicken. Smoking at a low temperature for longer allows the connective tissue in the meat to break down making a more succulent and tender piece of meat.

What Internal Temperature You Need to Reach For Smoked Teriyaki Chicken 

The smoked teriyaki chicken meat should reach 165°F. That’s how you know the meat is ready to eat.

How Long to Cook Smoked Teriyaki Chicken on a Pit Boss

It will take around two to three hours to smoke the teriyaki chicken in your Pit Boss. If you take into account preparation time, this recipe will take roughly 3 hours.

What To Serve With Smoked Teriyaki Chicken 

Loads of sides go well with smoked teriyaki chicken. Some of them are:

How To Store Leftover Teriyaki Chicken 

Allow the chicken to cool to room temperature and place the chicken in an airtight container. The chicken can stay in the fridge for up to 3 days.

What Wood Chips to Use for Smoked Teriyaki Chicken 

The best wood chips to use for smoked teriyaki chicken are pecan and cherry because I think these two kinds of wood add a sweet flavor to the chicken and complement the flavor of the teriyaki well.

Can I Make Home-Make Teriyaki Sauce?

You can make teriyaki sauce from scratch and at home. I enjoy making my teriyaki sauce.

Add chopped garlic and ginger together into a small saucepan and fry it in vegetable oil. Then add three parts sake, soy sauce, and mirin. Allow it to simmer. Add corn starch to thicken it up, then sesame seeds and it’s ready to pour all over your chicken.

How Do I Know When My Teriyaki Chicken Is Done?

You’ll know when your teriyaki chicken breasts are done when the thermometer reads 165°F. The skin should be dark brown and crispy and the juices coming out of the chicken should be clear.

Pit Boss Smoked Teriyaki Chicken

Want to make your own chicken teriyaki at home? Forget about takeaway this recipe is way tastier and delicious to boot. Just remember to baste your chicken
Prep Time30 minutes
Cook Time3 hours
Resting Time5 minutes
Total Time3 hours 35 minutes
Course: lunch, Main Course
Cuisine: American, Barbecue
Servings: 5 serves
Calories: 389kcal
Author: Charlie
Cost: 9

Equipment

  • Pit Boss Grill

Ingredients

  • 4 whole chicken breasts
  • .75 cups Teriyaki sauce
  • 1 tbsp Salt
  • 1 tbsp Pepper

Instructions

  • Set the smoker to 250°F and allow it to heat.
  • Season both sides of chicken breasts with salt and pepper. Place them in a tray with a and put them on the grill for smoking. 
  • Place the tray in the smoker and allow to smoke. Take the chicken out of the smoker when the chicken's internal temperature hits 145°F – 165°F. (This will take about 2-3 hrs, it depends on how large your chicken pieces are).
  • Add your delicious teriyaki sauce evenly all over your chicken and let it baste. The teriyaki sauce and chicken juices should cover the chicken pieces entirely. Give the tray a nice shake so the sauce spreads all through the tray. 
  • Return the tray to the smoker and allow the chicken to heat up to 165°F internal temperature (if it hasn't already.) It's fine if the chicken reads higher, the point is to make sure the chicken is cooked and the flavor of the sauce has gotten into the chicken. Once some of the liquid has evaporated and the temperature has reached 165°F the chicken is ready to eat.
  • Let the smoked teriyaki chicken rest for five minutes before serving. Serve with rice with green onions, Thai coleslaw, or grilled corn on the rob.

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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