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
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.