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Smoked Boneless Chicken Thighs with Teriyaki Glaze
Smoked Boneless Chicken Thighs with Teriyaki Glaze
Category
Smoke
Poultry
Servings
4
Prep Time
8 Hours
Cook Time
55 minutes
Ingredients
2 tbsp Ginger Root, grated
5 lbs. Boneless Skinless Chicken Thighs
2/3 cup Brown Sugar
2 cups Chicken Broth
1 tsp Chinese Five-Spice Powder
5 Garlic Cloves, Minced
1/4 cup Honey
1 Tbsp Pit Boss Sweet Heat Rub
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1/2 cup Soy Sauce
1 Yellow Onion, minced
Special Tools
9x13†Glass Baking Dish
Basting Brush
Pit Boss Cast Iron Skillet
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Glass Measuring Cup
Mesh Strainer
Metal Sheet Tray
Plastic Wrap
Whisk
Directions
When ready to cook, fire up your Pit Boss and preheat to 225°F. If using a gas or charcoal grill, set it up for low heat.
Remove chicken from marinade and place on a metal sheet tray. Using a mesh strainer, strain the marinade directly into a cast iron skillet.
Place skillet with marinade and chicken on the grill. Allow chicken to smoke for 10 minutes, then increase grill temperature to 400°F.
Grill an additional 15 minutes. Make sure to stir marinade periodically. The sauce will begin to reduce and thicken as it cooks.
After 15 minutes, baste chicken thighs with marinade, then flip and baste the other sides. Grill an additional 15 minutes, then baste again.
Cook until glaze has caramelized and thickened, then remove from grill and serve hot.
Recipe Video
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