Smoked Teriyaki Chicken

Let’s face it, there is just no way we want to be cooking inside in the heat of summer. So, I fired up my WSM Mini Smoker and made some Smoked Teriyaki Chicken. It is a bit more work than a simple smoked chicken but we had a friend coming over so I went for it.

I started by spatchcocking a chicken. Stop sniggering. It is just a way to prepare a whole chicken so it lies flat while you are cooking it.

You start by cutting the backbone out with poultry shears. Then work out the breast bone and remove it. Using the poultry shears, cut out the middle of the rib bones. Turn the chicken over and it is spatchcocked!

I did a video of spatchcocking in an earlier post, Rosemary Barbecued Chicken.

I made up my sauce by mixing the soy sauce, sherry, vegetable oil, brown sugar, ginger and pineapple juice. I heated it and stirred until the sugar was dissolved and then let it cool.

I injected some of the sauce into each thigh, breast and drumstick.

I made a rub by mixing the brown sugar, paprika, ginger and salt. I rubbed it on both sides of the chicken.

I put the chicken in the fridge, uncovered, for 2 hours.

I heated the smoker up to between 350 and 375 F with whiskey barrel oak chunks for smoke. I brushed both sides of the chicken with sauce and put it on the smoker. Every 15 minutes, I turned the chicken and brushed both sides with sauce.

Opening the smoker that often will cause a drop in temperature but keep it as close to 350 F as you can.

I continued until the chicken’s skin was crispy and the internal temperature of the breasts was 165 F.

I took the chicken off and tented it in foil for 10 minutes. Then, I cut it into serving side pieces.

The Verdict

This was excellent. The oil in the sauce helped the skin crisp. The mild oak smoke went great with the sweet teriyaki sauce. Sigh, I love summer.

Print

Yum

Smoked Teriyaki Chicken

Serving Size: 4 servings

Ingredients

• 1.3 kilogram (3 pound) chicken
• Sauce:
• 50 ml (1/4 cup) soy sauce
• 25 ml (2 tablespoons) sherry (I used cooking sherry)
• 50 ml (1/4 cup) vegetable oil
• 25 ml (2 tablespoons) brown sugar
• 3 ml (1/2 teaspoon) ground ginger
• 50 ml (1/4 cup) pineapple juice
• Rub:
• 25 ml (2 tablespoons) brown sugar
• 5 ml (1 teaspoon) paprika
• 5 ml (1 teaspoon) ground ginger
• 3 ml (1/2 teaspoon) salt

Instructions

1. Cut out the backbone of the chicken with poultry shears.
2. Remove the breast bone with a knife and poultry shears.
3. Turn the chicken over and will lie flat. This is called spatchcocking.
4. Mix all sauce ingredients and heat until sugar dissolves.
5. Cool.
6. Optional: inject some of the sauce into each drumstick, thigh and breast.
7. Mix the rub ingredients together in a bowl.
8. Spread rub over both sides of the chicken.
9. Put the chicken in the fridge, uncovered, for 2 hours.
10. Brush both sides of the chicken with sauce.
11. Put the chicken in a smoker heated to 350 F to 375 F.
12. Every 15 minutes, brush the chicken with sauce and turn.
13. Continue until chicken skin is crispy and the internal temperature of the breast is 165 F.
14. Cover the chicken with foil and let sit for 10 minutes.
15. Cut the chicken into pieces (wings, thighs, drumsticks and breasts - I cut the breasts in two).
16. Serve

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