Grilled Teriyaki Chicken

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SecondHandSmoker

Master of the Pit
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Jun 30, 2018
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SE Arizona
It has been a while since I fired up the Weber EP 330 for an actual cook instead of using it for short high heat reverse sears on smoked top rounds, etc.
What better way to blow out the cob webs (metaphorically speaking) than grilled teriyaki chicken?

A quick wiping down on the outside surfaces and an inspection of the internals then she's ready to go to work.
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Started off with 4 yardbird quarters lightly coated with EVO and finely ground black pepper.
Nothing else. No salt. No rub. No pre-brining.
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I was shooting for a 325 degree gate temp. This looks close enough.
Sorry about the screen reflection on the IRF-4S.
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A quick shot after 45 minutes or so.
Meanwhile, the wind picked up a little and the temp dropped to 280 degrees.
I just let it ride.
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A blend of pecan and cherry chips in the smoker box giving off nice thin blue smoke.
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They're getting close. Time to start layering on some teriyaki.
It is a blend of Safeway's brand with chunks of ginger and Mr. Yoshida's.
Moved the grate to the center and turned on the right side burner.
Flipped and painted a couple of times while baking on the sauce.
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178 degrees at the ball joint. They're done. Moved away from the heat.
Lit the sear burner to keep them and th grill warm while prepping other things.
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Off the grill and ready for plating.
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Plated with sweet potato fries and a garden salad.
If you look closely, that salad has some bacon bits. 😋
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It sure was a lot of fun using the Weber again for a longer cook.
Thanks for looking.
 
Looks great! I just ran some bird very similar to you with my Jenn Air grill and know it works. Probably the best chicken I ever did. I do not care for smoked chicken but LOVE wood fire grilled chicken.
 
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Looks excellant
Thank you Jim.

Looks great! I just ran some bird very similar to you with my Jenn Air grill and know it works. Probably the best chicken I ever did. I do not care for smoked chicken but LOVE wood fire grilled chicken.

Thank you Sam.
Yeah, I tried to mimic an actual wood fire taste. Still, no where close to the REAL thing.
And TBH, I was getting tired of rubbery smoked chicken skin.

That chicken looks fantastic!

Thank you Charlie.

Good look chicken. I need to fire up the 410 and do this. Can't remember last time used it. I should now your name but can not think of it?

Thank you Brian. You should fire up the 410 and try it. My name is Stuart or Stu for short.


SmokyMose SmokyMose and Wurstmeister Wurstmeister Thanks for the likes too.
 
Wow, looks really delicious. Nice work and thanks for sharing.


Thank you!
Some folks will notice that I didn't use meat probes for monitoring the internal temps even though I regularly preach about using meat probes.
No worries!
I used the trusty Thermopro instant read to check during the flips and teriyaki layers.
Plus, the smell alone tells me when I am getting close to being done. But always double check.
Besides, I like my dark meat way north of 165 degrees.
 
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That looks great . I have a 310 . No side burner or sear station . Way more useful than just short cooks .
Try the fireman's chicken if you haven't already .
I like the teriyaki profile though . I'll have to do this on mine .
 
Fine looking yard bird!

Thank you Steve.

Wheres the line form for a plate of that?!?!? Looks darn good.

Jim

Thanks Jim. C'mon over. No waiting in line! :emoji_laughing:

That is a fine looking meal!
The chicken looks delicious!
Al

Thank you Al.
That looks great . I have a 310 . No side burner or sear station . Way more useful than just short cooks .
Try the fireman's chicken if you haven't already .
I like the teriyaki profile though . I'll have to do this on mine .

Thanks Rich.
I have not yet tried Fireman's Chicken. It sounds delicious.
I am leaning very hard towards Pop's updated heart healthy version.
 
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