Smoked Boneless Teriyaki Chicken

Ingredients:

Preparing Grill:

Preheat your grill to medium heat (350). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Directions: Place marinade and chicken in a zip lock bag, mix well and put it in the refrigerator for 2 hours. Put over direct heat on the grill for 5-6 minutes per side.

Remember that if the chicken sticks to the grill when you try to turn it that it is not ready. Give it another minute or so and it will turn easily. Cooking times will vary from grill to grill and with the size of what you’re cooking.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste. Take it and run with it….

Enjoy,
Ken & Patti