Traeger chicken teriyaki is one my favorite recipes to whip out! It way better than the original and always impresses at my cookouts and its one of my family favorite weeknight Traeger recipes, its like we are having takeout or a cookout.
Plus there is always leftovers for lunches, which is a win win. Make sure you follow my simple steps below.
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Traeger Chicken Teriyaki Recipe
You’ll love Traeger smoked teriyaki chicken recipe because it’s easy to follow and only requires a couple of ingredients. I’ve ironed out all the trickier parts and made the recipe below super easy to follow for anyone!
Just remember chicken does have a tendency to dry out in the smoker, if it’s not done properly. This is why it needs a lot of basting and added moisture, so I’ve put together the simplest recipe on how to achieve tender and juiciest teriyaki chicken.
What You’ll Need
Teriyaki Sauce (I have included a recipe below if you want to make your own teriyaki sauce)
How to Make Traeger Teriyaki Chicken
1: Preparing Your Smoker
Set the smoker to 250°F and allow it to heat.
2: Preparing and Seasoning Your Chicken
Prepare the chicken by cutting away any extra fat then season both sides of chicken breasts with salt and pepper.
Place them in a tray ready for smoking.
Step 3: Smoke the Chicken
Place the grill 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).
3: Add Teriyaki Sauce to the Chicken Breast and Baste
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.
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.
5: 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 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 pieces of chicken.
What Internal Temperature You Need to Reach For 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 Chicken on a Traeger
It will take around two to three hours to smoke the teriyaki chicken in the Traeger. If you take into account prep time, this recipe will take roughly 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.
What to Serve With Teriyaki Chicken
There are loads of sides that go well with smoked teriyaki chicken. Some of them are:
Steamed Green Veggies
Want more of the best smoked sides? You can see more here that go with chicken, brisket, ribs, anything your cooking up.
How To Store Leftover Smoked Chicken
Allow the chicken to cool to room temperate and place the chicken in an airtight container. The chicken can stay in the fridge for up to 3 days.
My Favourite Wood Chips for Smoked Teriyaki Chicken
My favorite 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 My 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!
How Much Teriyaki Sauce Do I Need?
I used .75 cup of teriyaki sauce for four chicken breasts. However it up to you! If you prefer it more saucy, add more. If you like to crispy up and caramelize use a little less teriyaki sauce.
How Do I Know When My Chicken Is Done?
You’ll know when your teriyaki chicken are done when the thermometer reads 165°F. The skin should be light brown and crispy and the juices coming out of the chicken should be clear.
Traeger Chicken Teriyaki
- 1 Traeger Smoker
- 4 whole Chicken Breast
- ..75 cup Teriyaki Sauce
- 1 tbsp Salt
- 1 tbsp Pepper
- 2 cups White Rice
- 2 stems Green Onions
- 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.
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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