2 tbsp Ginger Root, grated
5 lbs. Boneless Skinless Chicken Thighs
⅔ cup Brown Sugar
2 cups Chicken Broth
1 tsp Chinese Five-Spice Powder
5 Garlic Cloves, Minced
¼ cup Honey
1 tbsp Pit Boss Sweet Heat Rub
½ cup Soy Sauce
1 Yellow Onion, minced
Swap your regular chicken breast dinners for chicken thighs, which offer more flavor and moisture, and cook in less time. Glossy, tender and flavorful, these Smoked Boneless Chicken Thighs with Teriyaki Glaze will be your new go-to chicken recipe for the grill. Tender chicken thighs are first marinated overnight in a sweet and tangy teriyaki sauce, then smoked on the grill while the marinade thickens into a flavor-packed finger lickin’ glaze.
Note: It is recommended to use Competition Blend Hardwood Pellets with this recipe.
This recipe uses Pit Boss Sweet Heat Rub seasoning.
It is recommended to use a Cast Iron Skillet in order to cook the glaze on the grill while the chicken thighs are on. Be sure to check out our line of cast iron cookware for sale.
Be sure to check the internal temp on your chicken. Make sure it is at 165°F or above before pulling it off the grill.