Mandarin Grilled Chicken Teriyaki

Mandarin Grilled Chicken Teriyaki

This charred succulent chicken breasts are marinated in a flavorful blend of teriyaki sauce, tangy pineapple juice, and a hint of sweetness from Holy Smokers Rub Co Rooster Sweet BBQ. Grilled to juicy perfection, each bite bursts with the vibrant flavors of citrus and savory barbecue goodness. A delicious fusion of East meets West, perfect for any BBQ gathering or weeknight dinner delight.

Basic Info:

PREP TIME 

15 min

COOK TIME  

20-25 min

SERVES  

6

WOOD TYPE  

Gas Grill or Pecan Wood

DIFFICULTY  

2 of 5

Ingredients:  

- HSRC The Rooster Sweet BBQ  

- 6 boneless, skinless chicken thighs  

- For the Marinade  

  - 1 cup brown sugar  

  - ½ cup soy sauce  

  - ½ cup pineapple juice  

  - 2 canned pineapple chunks  

  - 2 Tablespoons rice vinegar  

  - 1 Tablespoon grated ginger  

  - 2 teaspoons sesame oil  

- Sauce  

  - 2 Tablespoons corn starch  

  - 2 Tablespoons cool water  

- For the Rice  

  - Boxed Rice  

  - Bag of Frozen Veggies  

  - 1-2 Eggs

Instructions:  

  1. **Marinate the chicken thighs:** In a gallon-sized zip-top bag, combine all marinade ingredients, ensuring thorough mixing. Add the seasoned chicken thighs using Holy Smokers “The Rooster Sweet BBQ” to the bag, remove excess air, and seal tightly. Refrigerate for 4-8 hours.
  2. **Grilling the chicken:** Preheat the smoker or grill to 375°F. Remove chicken from marinade, reserving the marinade for later use. Place thighs on the smoker or grill, grill with lid closed for 5-7 minutes per side until internal temperature reaches 145°F.
  3. **Making the teriyaki sauce:** While grilling, preheat a medium saucepan over medium-high heat. Boil the reserved marinade. In a separate pan, mix cornstarch and water until smooth. Add to boiling sauce, whisking until thickened. Reserve ¼ cup sauce for basting; set aside the rest.
  4. **Saucing the chicken:** Baste chicken thighs with the reserved teriyaki sauce, then move to high-heat side of grill. Cook, flipping and basting again, until sauce caramelizes and internal temperature reaches 173-175°F for dark poultry meat.
  5. **Cook the rice:** Cook Rice according to the instructions on the box. Meanwhile, sauté frozen vegetables in olive oil. Add scrambled eggs seasoned with sea salt and black pepper to taste, stirring until cooked through. Mix the cooked rice with the vegetable and egg mixture until well combined.
  6. **Resting and serving:** Transfer chicken to a platter, rest for 10 minutes, then slice, plate and serve with reserved teriyaki sauce.
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