I like to collect BBQ recipes from around the world. Here is a new flavor profile for BBQ Chicken:

Ingredients:
2 lbs. chicken thighs or breasts.
2 cups low sodium soy sauce.
2/3 cup lemon juice or white vinegar.
2 tablespoons black pepper.
1 onion, chopped.
2 bay leaves.
3 tablespoons garlic powder or to taste.
Optional: Fresh minced or grated ginger to taste.

Instructions:
1. Mix all the ingredients except chicken in a pan to make the marinade.
2. Simmer the marinade for 15 minutes.
3. Reserve 1/2 cup of the marinade to splash on a bed of steaming bed of rice.
4. Place chicken and marinade into a large resealable bag.
5. Marinate in the refrigerator for 24 hours.
6. Grill the chicken over medium heat.
7. Baste the chicken with the marinade a couple times.
8. Ensure the chicken hits an internal temperature of 180 degrees.

If you use ginger, this will be a good flank steak marinade.

gif said:

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What are your thoughts on Teriyaki sauce?

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If my wife likes ribeye marinated in it, then so be it.

HTownAg98 said:

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One minor point: if you use chicken breasts in the recipe as suggested, they're going to be boot leather by the time they hit 180. But everything else seems fine.

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Yep! Pull breast at 160 and let carryover heat finish it at 165.

HTownAg98 said:

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One minor point: if you use chicken breasts in the recipe as suggested, they're going to be boot leather by the time they hit 180. But everything else seems fine.

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I am remiss. I never use chicken breasts.

Col. Steve Austin said:

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HTownAg98 said:

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One minor point: if you use chicken breasts in the recipe as suggested, they're going to be boot leather by the time they hit 180. But everything else seems fine.

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Yep! Pull breast at 150 and let carryover heat finish it at 155.

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FIFY, I never go over 155 for chicken breast. Sweet spot is between 150 and 155. Any more and dry, any less and it's a bad texture.

Interesting Recipe, are you looking to do more "Adobo" Style? You seem to have spent time in SE Asia and in the Pacific. Vinegar? I like using thighs in these types of recipes as they can hold better texture in longer cooks and temps. More flavor too in the dark meat.

If we are switching from the grill to the pan, I'll throw Belizean Stew Chicken into the ethnic chicken suggestion ring:

Belize Stew Chicken

Teslag said:

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Col. Steve Austin said:

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HTownAg98 said:

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One minor point: if you use chicken breasts in the recipe as suggested, they're going to be boot leather by the time they hit 180. But everything else seems fine.

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Yep! Pull breast at 150 and let carryover heat finish it at 155.

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FIFY, I never go over 155 for chicken breast. Sweet spot is between 150 and 155. Any more and dry, any less and it's a bad texture.

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I don't disagree. What I meant to say was pull at maximum of 160.

Try Smoked Huli Huli Chicken. You can find authentic recipes

This is a fantastic read/resource and James Beard book award winner. Highly recommend, if you're looking for changing things up.

Chicken and Charcoal:Yakitori, Yardbird, Hong Kong - Winner of the 2019 James Beard Foundation Book Award https://a.co/d/cGpvNDf

INGREDIENTS
12 chicken thighs
1 cup of kikkoman soy sauce
2 tbs of garlic powder
2 tbs onion powder
1 tbs of paprika
Dash of cayenne to taste

Teriyaki Huli Huli Sauce:
1 tbs of cornstarch
1/2 cup of white sugar
1/2 cup of soy sauce
4 tbs of apple cider vinegar
1 clove of chopped garlic
1/2 tsp of black pepper

INSTRUCTIONS

Marinate chicken thighs in marinade for a minimum of two hours.

Heat smoker to 225 and smoke chicken for 2 hours. Use a mix of charcoal and your favorite wood. I use Oak B&B charcoal with a Mix of Oak & Pecan wood chunks.

Combine sauce ingredients in sauce pan and simmer until it thickens and sets up.

Bump smoker temp. to 325, glaze chicken with Huli Huli sauce and smoke for another 30 minutes.

Serve and enjoy

Sounds good! I'm going to have to try this out