Hawaii Style Teriyaki Chicken
I love a simple smoked spicy Teriyaki chicken. It's easy to adjust to taste preference by adding or reducing extra spiciness of Gochujang and ginger or reducing the sweetness level, since most are watching their sugar levels. In Hawaii we would cook this on the beach over a hibachi, since I am not close to a beach anymore, my little smoker gets the job done.
Ingredients
- 5 lbs. chicken thighs
- Shoyu 2 C
- Monk Fruit (or sugar) 1 1/2 C
- Honey 1/2 C
- Mirin 1/3 C
- Sesame Oil 1 T
- Gochujang 2 T
- Salt 1/2 t
- Pepper 1/2 t
- Ginger grated 1/2 C
- Garlic 1 head crushed
Directions
- Combines all ingredients except chicken, ginger and garlic in a saucepan. Bring to a gentle boil. When foam develops on the surface, reduce heat to simmer 3-4 minutes until thickened. Remove from heat.
- Add the ginger and garlic to the cooled sauce.
- In large bowl toss chicken in marinade overnight.
- Bring chicken to room temperature, set smoker to 350- 375 F. Takes about 40 minutes depending on thickness of chicken, look for internal temperature of 165F
- Cooked chicken keeps for hours in a cast iron pot in a cooler wrapped in a towel to catch any spills as more juice renders out the longer it sits, perfect with rice and roasted vegetables when playing in a tennis tournament.