Smoked teriyaki chicken on the Pit Boss is one of my favorite weeknight dinners — the kids ask for it constantly and it takes about 90 minutes start to finish. It also works well for a cookout when you want something different from the usual BBQ lineup, or a dinner party when you want something that looks more interesting than a standard grilled chicken.
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The basting method is what makes it work: smoke the chicken to 145°F, pour over the teriyaki sauce, then finish to 165°F so the sauce penetrates and caramelizes rather than just sitting on top. Serve over rice with green onions and sesame seeds and it tastes better than any takeout version.
Table of contents
What You’ll Need
- Chicken Breasts — I use thighs when I have them — they stay juicier than breasts through the smoke and braise better in the teriyaki sauce. If using breasts, go for larger ones (200g+ each) so they have more moisture reserve.
- Teriyaki Sauce — store-bought works well here. I use Kikkoman as my default — it has the right balance of sweet and salty without being too thick. If you want to make your own see the Homemade Teriyaki Sauce section below.
- Salt, pepper, white rice, green onions for serving
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 the chicken breasts generously with salt and pepper. Place them in a foil tray and put them on the grill for smoking.
3: Smoke the Chicken
Place the tray in the smoker at 250°F and close the lid. Smoke until the internal temperature hits 145°F — for standard chicken breasts this takes approximately 45–60 minutes. At the 30-minute mark the surface will have started to take on color from the salt and pepper seasoning and the tray will smell of warm chicken and wood smoke. Pull at 145°F for the basting stage — don’t go to 165°F yet or the final stage will overcook it.
4: Add Teriyaki Sauce To The Chicken and Baste
Pour the teriyaki sauce evenly over the chicken. Give the tray a shake so the sauce pools around every piece. The chicken at 145°F is hot enough that the sauce will sizzle slightly when it hits the surface — that’s the start of the caramelization you want in the final stage. If you have extra marinade from the prep stage, pour that in too.
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 sauce has penetrated 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 over steamed white rice with sliced green onions and sesame seeds. Thai coleslaw or Smoked Corn on the Cob alongside makes this a full meal.
What Temperature to Cook At.
Set the Pit Boss to 250°F. The two-stage method means the chicken hits 145°F in the first smoke stage — about 45–60 minutes — then goes back on after basting for another 20–30 minutes to reach 165°F. Total cook time is approximately 75–90 minutes. The low temperature keeps the breast from drying out before the sauce has a chance to caramelize into the meat.
How To Store Leftover Teriyaki Chicken
Store leftover teriyaki chicken in an airtight container in the fridge for up to 4 days. To reheat, place in a 325°F oven covered with foil for 12–15 minutes. An air fryer at 350°F for 5 minutes also works well. The leftover chicken is excellent cold sliced over rice with extra teriyaki sauce the next day — arguably better than fresh.
What Wood Chips to Use for Smoked Teriyaki Chicken
The best wood chips to use for smoked teriyaki chicken are pecan and cherry because these two kinds of wood add a sweet flavor to the chicken and complement the teriyaki well.
Can I Make Homemade Teriyaki Sauce?
Heat a splash of vegetable oil in a small saucepan over medium heat. Add 2 cloves of minced garlic and 1 teaspoon of grated fresh ginger and fry for 1 minute until fragrant. Add 3 tablespoons soy sauce, 3 tablespoons mirin, and 3 tablespoons sake. Stir to combine and simmer for 3–4 minutes until slightly reduced. Mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the sauce to thicken. Remove from heat and scatter sesame seeds over the top.
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What To Serve With Teriyaki Chicken
Loads of sides go well with smoked teriyaki chicken. Some of them are:
🔥 More Pit Boss Recipes 🤤
- Pit Boss Pulled Pork
- Pit Boss Smoked Brisket
- Pit Boss Smoked Chicken
- Pit Boss Smoked Ribs
- Pit Boss Smoked Mac and Cheese
- Pit Boss Chicken Wings
Pit Boss Smoked Teriyaki Chicken
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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