Baked Teriyaki Chicken (so saucy!) Fit Foodie Finds

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Combine the soy sauce, sake, mirin and sugar in a large ziplock bag. Smoosh it around to dissolve the sugar. Place the chicken legs in the bag and marinate in the refrigerator for 2-24 hours. About 30 minutes before you are ready to smoke, preheat your smoker to 180 and remove the legs from the refrigerator.

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Sprinkle the teriyaki seasoning on top of the chicken breasts liberally. Allow to rest in the fridge for 15 minutes, or up to 30 minutes (place plastic wrap over the top if over 15 minutes of rest time.) Heat your smoker on the "smoke" or "super smoke" setting with the lid open for 5 minutes.

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Mix the rub ingredients together in a bowl. Spread rub over both sides of the chicken. Put the chicken in the fridge, uncovered, for 2 hours. Brush both sides of the chicken with sauce. Put the chicken in a smoker heated to 350 F to 375 F. Every 15 minutes, brush the chicken with sauce and turn.

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In a small bowl whisk all the ingredients until sugar is dissolved. Place chicken breasts resealable gallon bag. Pour marinade over the top. Seal and marinate for at least 2 hours. Grill chicken at 425ºF for 7-10 minutes on each side or until the chicken reaches 165º F on the inside.

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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.

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We just got a Traeger smoker and our favorite recipe is the Teriyaki Smoked Chicken Breast. This video will walk you through the steps to amazing chicken..

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Step 4: Glaze and finish cooking. With the chicken still in the smoker, glaze with the Oregon Microbrew BBQ Sauce. Finish smoking for 5-10 minutes or until the internal temperature is 165°F.

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Traeger Smoked Chicken. Marinade chicken. Put chicken in gallon freezer bag with jar of teriyaki sauce and lay flat in your fridge for at least 3 hours. Alternatively you could just coat with a dry rub as well. Preheat smoker. Add desired Traeger wood pellets and set your smoker to 350 degrees F. Cook chicken.

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Anthony Lujan from Smoke Aint No Joke BBQ competition team is back at it again! This time he has brought us an absolutely mouthwatering chicken recipe!! Webs.

Baked Teriyaki Chicken (so saucy!) Fit Foodie Finds

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. Smoky Bacon Mac and Cheese. Steamed Green Veggies. Smoked Brocolli. Smoked Mash Potato. Thai Coleslaw. Want more of the best smoked sides? You can see more here that go with chicken, brisket, ribs.

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Place the chicken thighs on the low heat side of the grill, close the lid, and cook for 5-7 minutes on each side, or until the internal temperature of the chicken reads 145 degrees F. Make the teriyaki sauce. While the chicken grills preheat a medium saucepan over medium-high heat.

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Preheat your pellet grill to 350° according to factory directions. Slice your chicken in half to make it half as thick, and coat all sides with the Maui Wowee rub. Place the chicken on the grill, and grill for 5-6 minutes per side. Remove when the internal temperature reaches 165°.

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Smoke at 250F then remove once the chicken's internal temperature hits 165F for basting (this took about 2-3 hrs, it depends on how large your chicken breasts are) Remove from the smoker and place into an aluminum tray. Baste breasts with teriyaki sauce on both sides. Return to the smoker and continue smoking until internal temp hits 185F.

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Mix 1/2 cup of Teriyaki with 1/2 cup Pineapple juice and pour into a misting bottle. This will be used to mist the chicken a few times to keep it moist and to build up a nice glaze. Put the chicken into the smoker and smoke for 1 hour on 170-180 degrees then increase the temp to 225 degrees. After the first hour of smoking mist the chicken with.

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Place the chicken directly on the grill grates. Smoke the chicken for approximately 1 hour or until the internal temperature reaches 160 degrees F. Tent, rest, slice, and serve. Remove the chicken from the smoker, tent with foil, and allow the temperature to increase to 165 degrees F. Slice and serve.

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Heat coals or gas grill for direct heat. Heat to MEDIUM heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill. 3. Place chicken breast on grill. Cover and grill 15 to 20 minutes, turning once with tongs. If desired, brush chicken with remaining sauce during the last 5 minutes of grilling.