Smoked Chicken Teriyaki
Japanese teriyaki glaze combines sweet and salty umami notes and is excellent for hot smoking. The chicken is first marinated in the soy-mirin marinade and then lacquered with a reduced glaze towards the end. Smoking with cherry wood perfectly complements the sweet aromas.
Ingredients(for 1 kg)
Instructions
Prepare marinade
10 minutesBriefly heat soy sauce, mirin, sake and brown sugar in a pot until sugar dissolves. Let cool, stir in garlic, ginger and sesame oil. Reserve half of the marinade as glaze.
Marinating
8-12 hoursPlace chicken pieces in the marinade and let marinate covered in the refrigerator for 8-12 hours. Pat dry well before smoking.
Hot smoking
1.5-2 hoursSet smoker to 120-135 °C. Smoke chicken with cherry and apple wood. From a core temperature of about 60 °C, brush the reserved glaze on thinly every 10 minutes until a core temperature of 74-76 °C is reached.
Resting
10 minutesRemove chicken from smoker and let rest uncovered for 10 minutes so the glaze sets slightly. Garnish with sesame seeds and spring onions and serve.
Pro Tip
Apply the glaze only in the last 20-25 minutes and layer thinly multiple times so it caramelizes without burning. Applied too early, the sugar will turn bitter.
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