One of the most popular takeout dishes in the Pacific Northwest is elevated to a masterpiece that can be made at home using Traeger Chicken Teriyaki. Who knew that something so straightforward could taste so good? Apparently everyone in the PACNW.
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Recipe for Traeger Teriyaki Chicken
The best method to obtain authentic blue chicken teriyaki that can match even your preferred take-out option is to try Traeger’s chicken teriyaki. Here, the chicken seasoned with Maui Wowee from Spiceology does its magic.
Not that type of Wowee from Maui.
The only rush this type of spice will give you will come from the chicken being so delicious you won’t know what to do with yourself.
If you enjoy this dish, you should definitely try my teriyaki salmon.
The greatest teriyaki chicken from a pellet grill
The little, hidden spot that has been grilling teriyaki and not much else for the past fifteen years is most likely what comes to mind when you think of the greatest chicken teriyaki. Half the magic is achieved just by seasoning the grill.
However, you can create your own and have it taste just as wonderful as the takeout version using a Traeger or any other grill you have on hand.
In Washington State, there are teriyaki restaurants everywhere, and for good reason. Here’s a nice old piece from Seattle Weekly that will give you some background on how Teriyaki restaurants came to be recognized in Seattle.
Some excellent teriyaki tips
Excellent chicken teriyaki adheres to a few basic guidelines:
Although it’s not necessary, marinating the chicken is a GREAT idea. If so, marinate it for the entire night and then throw away the marinade. For that, you will require one additional teriyaki sauce.
Slice the meat lengthwise in half. This helps everything cook fast at high heat and prevents the chicken strips from becoming too thick. Better still, it greatly simplifies portioning.
Verify that the grill is ready to cook. Not only does the searing heat help create those delicious char marks, but it also helps prevent the chicken from sticking to the grill.
Is it possible to prepare this teriyaki chicken on a gas or charcoal grill?
As much as I would want to think otherwise, there are other types of grills than pellet grills, even if my obsession with them is unfounded.
If you’re still waiting on your pellet grill to arrive, don’t worry—you can still enjoy this simple supper on a gas or charcoal grill without too much hassle.
From whence does teriyaki originate?
The Japanese word for shining is “teri,” while the term “yaki” denotes grilling. Together, this result in “shiny grill.” It’s the ideal description of the food.
The chicken has that unique shine thanks to the marinade’s glazing. The smokey undertones that complement the teriyaki sauce are enhanced by the grill marks. It has a yin and yang quality, much like a lot of food inspired by Asian cuisine. The salty and sweet together. The sour mixed with the bitter. Harmony and balance.
More people in Japan like teriyaki glazed fish than teriyaki grilled chicken. Furthermore, the sauce is not quite the same as Americanized teriyaki. The most common style is really closer to the Hawaiian rendition.
In Hawaii, adding pineapple sauce to the soy sauce and mirin glaze gives the meal a little extra luster and sourness.
Wowee Maui from Spiceology
Some very amazing spice mixes are produced by Spiceology. The Nashville hot rub is one of my favorites, but the new Maui Wowee massage is also really good. Pineapple, ginger, peppers, brown sugar, and more spices are used to give it the authentic Hawaiian teriyaki flavor.
That is why Spiceology appeals to me so much.
They maintain the authenticity of the original inspiration source while keeping the components basic. As a result, the food begins to feel right. Their spice mixes, such as the jerk rub and Maui Wowee, take you to Hawaii and Jamaica, respectively, when you use them. Tennessee, the hot stuff of Nashville.
If Spiceology spices are akin to a trip to all the greatest taste cities with nonstop flights between them, then “Flavor Town” is a real location.
How to preserve any remaining teriyaki sauce
I was searching for a pretty simple supper, so I used a bottle of teriyaki sauce in this recipe, but occasionally I like to create my own.
You might as well prepare additional teriyaki sauce when you make your own. It really preserves rather well because of the soy sauce, which contains salt, which functions as a natural preservative. All you have to do is store it in the refrigerator in a container with a tight-fitting cover. It can last for three months at most.
That comes in rather useful as teriyaki sauce is one of those ingredients that works well in a variety of cuisines. I adore Teriyaki Traeger Smoked Shrimp, and Teriyaki Pork Tenderloin is yet another delectable dish that has become popular.
You may even find yourself adding it to your cereal in the morning. It goes without saying that at that point you should probably stop eating the teriyaki sauce.
Ingredients
Three breasts of chicken
three tsp Wowee Maui Seasoning*
1 cup of sauce teriyaki
Two tsp of green onions
Guidelines
Set your pellet grill’s temperature to 350° as recommended by the manufacturer.
Cut the chicken in half so that it is half as thick, then apply the Maui Wowee rub all over it.
Put the chicken on the grill and cook it for five to six minutes on each side. Once the inside temperature reaches 165°, remove. As your grill and meat type will determine the exact timing, always cook to temperature rather than time!
When the breasts are cooked through, remove and serve over steamed rice, drizzling with teriyaki sauce and garnishing with green onions.