Fuzzy’s Orange Teriyaki Glazed Chicken Breast
The following recipe is a demonstration on how to prepare my Orange Teriyaki Glazed Chicken Breast on a Big Green Egg.
Fair Warning: The last step on this video is 100 percent optional. If you serve the meat before that point…it will still be some of the most tender, juicy chicken you’ve ever had.
Your comments, questions, and concerns are welcome…and I’d appreciate it if you would share your experience or tweaks to this recipe.
Ingredients:
3 Chicken Breasts
Honey
1 Bottle of Low Sodium Teriyaki Sauce
Poultry Rub
Tabasco Wood Chips
Teriyaki Glaze (optional)
1/3 Cup Low Sodium Teriyaki Sauce
1/3 Cup Orange Juice
1/2 Table Spoon of minced garlic
1/4 Cup of Soy Sauce
1/4 Cup of Honey
1/2 Cup of Corn Starch
1/2 Cup of Water
1 Tablespoon of Olive Oil
Pairs With: These should be juicy enough on their own…but make extra Teriyaki Glaze if you must.
Suggested Side(s):
Steam Fresh Green Beans
Brown RIce (cooked in Chicken Stock)
Method Of Cooking:
Big Green Egg (other smoker or grill) directly on your cast iron grate over your fire ring. Medium amount of Natural Lump Charcoal at 400-450 degrees for 3-4 minutes per side (cook times will vary based on Egg temperature).
Total Cook/Prep Time: 26 hours, 10 minutes of prep, 24 hours of marinating, 2 hours to dry rub, 6-8 minutes for cooking (if you want to cut the marinating time… you could have this prepped and grilled within two hours…or two episodes of the Walking Dead)
Feeds: 3 lumberjacks, 3 “growing boys”, or 6 people.
Double or Triple the recipe for a Duggar sized family!
Leftovers? Refrigerate chicken and reheat in the microwave for 2:15. To your amazement it WILL stay moist!
Video Rating: 4 / 5
Im going to try this real soon it looks very goooood lord pass me some
Amen
Fuzzy, if I need to know how to cook something on the Egg, I always check
with you on Youtube. Thank you, and PLEASE keep posting those recipes!!
Good Catch, IFIXCASTLES! I did leave the brown sugar off…though it was
minimal (maybe a pinch-to-one teaspoon?). You’re right on the Corn Starch
as well… I fat fingered that number (should have been 1/4 cup). I admit
that even 1/4 cup is a little on the high end but it seems to work for us.
You could minimize the corn starch if you wanted and it shouldn’t affect
the flavor too much. It all comes down to how you like your consistency. We
really prefer a thicker BBQ sauce texture.
Wholey YUM…. subbed you back and I am so glad I did. Thanks for a great
recipe.
Thanks, Cheeky Saver! We love this recipe, and I hope you enjoy the others.
I’d love your feedback. Love your channel, btw.