My buddy was coming over to watch a football game so I decided to smoke a chicken.
The ingredients I used were:
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 WSM mini 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 cover does cause the temperature to drop but it never got below 325 F.
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.
Disco
The ingredients I used were:
- 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 sauce
- Rub:
- 25 ml (2 tablespoons) brown sugar
- 5 ml (1 teaspoon) paprika
- 5 ml (1 teaspoon) ground ginger
- 3 ml (1/2 teaspoon) salt
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 WSM mini 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 cover does cause the temperature to drop but it never got below 325 F.
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.
Disco
Last edited:
