A classic favourite that's super easy to make and will have all your guests coming back for more! This teriyaki recipe can be used across all meats and even works a treat on skewers!
Author: Firehouse Barbecue
Equipment
GMG Pellet Smoker
Small Metal Bowl
Chopping Board
Instant Read Thermometer
Sharp Knife
Ingredients (Teriyaki Sauce)
100ml Japanese soy sauce
100ml Mirin
100ml Cooking sake
6 tbsp sugar
Ingredients (Chicken Thighs)
4 skin-off chicken thighs
Favourite Chicken Seasoning Rub
Time Required
90 minutes
Method
Preheat the GMG Pellet Smoker to 150°C/300°F.
Lightly trim chicken thighs to remove excess fat chunks.
To make the teriyaki sauce, combine mirin, soy sauce, sake, and sugar in a small metal bowl. Place the bowl inside the GMG. The longer you heat the sauce, the thicker and stickier it becomes. Note: The sauce will thicken further as it cools, so avoid overcooking.
Cook the chicken thighs until they reach an internal temperature of 93°C/200°F (approximately 90 minutes). Once done, dunk the thighs in the heated teriyaki sauce and return them to the smoker for 5 minutes to allow the sauce to tack up.
Serve on freshly steamed rice with your favourite pickled vegetable.
Top Tip
If you undercook the thighs, they will be chewy, and the fat won’t have rendered properly. Ensure all thighs reach an internal temperature of 93°C/200°F.
Serve with an ice-cold beer and enjoy in the sun with friends and family!
