Traeger chicken teriyaki is one of my go-to recipes because it’s better than takeout and its one of my family favorite weeknight Traeger recipes, It works great for weeknight dinners or weekend cookouts, and the leftovers make excellent lunches the next day. The smoky flavor takes it beyond what you’d get from a regular teriyaki recipe, and it’s straightforward to make once you follow the steps below.
Table of contents
Easy Traeger Teriyaki
his smoked teriyaki chicken recipe only needs a few ingredients and is easy to follow. The key is basting the chicken regularly while it smokes to keep it tender and juicy—chicken can dry out quickly on the smoker if you’re not careful. I’ve kept the process simple so anyone can get good results, even if you’re new to smoking chicken.
What You’ll Need
Chicken Breast
Teriyaki Sauce (I have included a recipe below if you want to make your own teriyaki sauce)
Salt
Pepper
White Rice
Green Onions
How to Make Traeger Teriyaki Chicken
Step 1: Preparing and Seasoning Your Chicken
Set the smoker to 250°F and allow it to heat. Prepare the chicken by cutting away any extra fat, then season both sides of the chicken breasts with salt and pepper. Place them in a tray ready for smoking.
Step 2: Smoke the Chicken
Place the chicken on the grates and cook. Remove the chicken from the smoker once 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).
Step 3: Add The Teriyaki Sauce
Place the chicken in a clean tray and top with the teriyaki sauce. Make sure the teriyaki covers the chicken evenly. Give the tray a nice shake so the sauce spreads evenly through the tray or you can use a brush to baste the chicken.
Step 4: Continue Smoking
Return the tray to the smoker and allow the chicken to reach 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.
Step 5: Let the Chicken Rest and Serve
Let the smoked teriyaki chicken rest for five minutes before serving. Serve with rice, green onions, Thai coleslaw, or grilled corn on the cob.
What Temperature to Cook Teriyaki Chicken At
Set your Traeger at 250°F for smoking 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 chicken. The chicken needs to reach 165°F. That’s how you know the meat is ready to eat.
How Long to Cook Chicken on a Traeger
It will take about 2 to 3 hours to smoke the teriyaki chicken on the Traeger. If you factor in prep time, this recipe will take about 3 hours.
Can I Use Chicken Thighs Instead of Chicken Breast?
You can use whatever chicken you prefer. I’ve tried this recipe with chicken breasts and thighs, and they both came out delicious! It’s possible to use a whole chicken and cut it in quarters and cook. This is good if you’re feeding many people, but there’s nothing to say breasts wouldn’t work; it just depends on what bit of the chicken you want to cook.
How To Store Leftover Smoked Chicken
Allow the chicken to cool to room temperature, then place it in an airtight container. The chicken can stay in the fridge for up to 3 days.
My Favorite Wood Chips for Smoked Teriyaki Chicken
My favorite wood chips for chicken are pecan and cherry because I think these two kinds of wood add a sweet flavor to the chicken and complement the teriyaki well.
Making Your Own Teriyaki Sauce?
The answer is yes, absolutely, you can make homemade teriyaki sauce. I love making my own teriyaki sauce. All you have to do is chop garlic and ginger together. Add it to a small saucepan and fry it in oil.
Then add three parts sake, soy sauce, and mirin. Let it simmer. Then add corn starch to thicken and sesame seeds, and you’re done!
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More Traeger Recipes
Traeger Smoked Corish Hen
Traeger Cuban Sandwich
Traeger Egg Salad Sandwich
Traeger Broccoli
Traeger Turkey
What to Serve With Teriyaki Chicken
There are loads of sides that go well with smoked teriyaki chicken. Some of them are:
- Smoked Corn on The Cob
- Bacon Mac and Cheese
- Smoked Brocolli
- Smoked Mashed Potato
- Grilled Carrots with Brown Butter
- Smoked Garlic Bread
Want more of the best smoked sides? You can see more here that go with chicken, brisket, ribs, anything your cooking up.
Traeger Chicken Teriyaki
Equipment
- 1 Traeger Smoker
Ingredients
- 4 whole Chicken Breast
- ..75 cup Teriyaki Sauce
- 1 tbsp Salt
- 1 tbsp Pepper
- 2 cups White Rice
- 2 stems Green Onions
Instructions
- Using coals and your chosen wood chips, prepare the smoker. Set the smoker to 250°F and allow it to heat.
- Prepare the chicken by cutting any unwanted bits off the ends or removing any hairs from the 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.
- Place the tray in the smoker and allow to smoke.
- Remove the chicken from the smoker once 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 teriyaki sauce and let your chicken baste. Make sure the teriyaki covers the chicken evenly.
- The chicken pieces should be swimming in their juices and the teriyaki sauce now. Give the tray a nice shake so the sauce spreads evenly through the tray.
- Return the tray to the smoker and allow the chicken to reach 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
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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