Chef Tom's Crispy Chicken & Veggie Teriyaki is an exciting recipe. With the Kamado Joe Kettle Joe, he brings the traditional recipe to life with a unique twist!
WHAT YOU'LL LOVE
- Starting the skin on cold cast iron: Placing the thighs skin-side down on a cast iron griddle before it's fully heated lets the fat render slowly as the pan comes up to temperature, building crispier skin than dropping it onto an already screaming-hot surface would.
- Deboning the thighs before cooking: Removing the bone lets the meat lay flat against the cast iron for even contact and a more uniform sear across the whole skin surface.
- Finishing directly on the coals in a handle-less skillet: Swapping to a Lodge skillet set right on the charcoal for the vegetables and sauce brings much higher, more direct heat than the griddle stage, quickly softening the vegetables without overcooking the already-cooked chicken.
- Adding the sliced chicken back in at the very end: Tossing the cooked, sliced thighs into the sauce and vegetables only in the last step reheats and coats the chicken without drying it out or overcooking it a second time.
Crispy Chicken & Veggie Teriyaki
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
14 minutes
Calories
377
Chef Tom fires up the Kamado Joe Kettle Joe to share a unique technique for producing Crispy Chicken & Veggie Teriyaki!
Ingredients
- 4 chicken thighs, bone-in, skin on
-
Jacobsen Salt Co. Garlic Infused Sea Salt
-
Bone Suckin’ Steak Seasoning
-
1 tbsp Colonial Chile Oil
- 2 cups shiitake mushrooms, sliced
- 2 cups yellow onion, sliced
- 1 cup snow peas
-
Bone Suckin’ Teriyaki & Ginger Wing Sauce
- Lime juice, to taste
- Jasmine rice, for serving
- Green onions, sliced, for garnish
Directions
- Debone the chicken thighs. Salt the skin and let sit for about 30 min.
- Build small hot bed of charcoal in the fire box of the Kettle Joe. Bank to one side.
- Place a half moon cast iron griddle on the top of the ceramic fire box. Immediately place the thighs on the cold cast iron, skin side down. Season the meat side of the thighs with Bone Suckin’ Steak Seasoning.
- Cook until skin is fully seared and crispy. Flip and transfer to standard grate even with the lip of the grill. Cook to 175ºF internal.
- Remove the cast iron griddle. Place a lodge 10” skillet (handle-less) directly on the coals.
Place Chile oil in the skillet. Add onions, mushrooms, sprouts. Cook until softened. Add teriyaki sauce and lime juice. Toss to coat.
- Slice chicken and add to skillet. Toss to coat. Serve the mixture over jasmine rice, topped with sliced green onions.
Recipe Note
Recipe FAQ
Why place the chicken skin-side down on cold cast iron instead of a preheated pan?
Starting on cold cast iron lets the fat render slowly as the pan heats up, building crispier, more evenly rendered skin than dropping it onto an already screaming-hot surface would.
Why debone the thighs before cooking them?
Removing the bone lets the meat lay flat against the cast iron, giving the whole skin surface even contact with the pan for a more uniform sear.
Why move the vegetables and sauce to a skillet set directly on the coals?
Placing a handle-less skillet right on the charcoal brings much higher, more direct heat than the griddle stage used for the chicken, softening the vegetables quickly without needing extra time.
Why add the sliced chicken back in only at the very end?
Tossing the already-cooked chicken into the sauce and vegetables in the last step reheats and coats it without drying it out or overcooking it a second time.
What internal temperature should the chicken thighs actually reach?
This recipe cooks them to 175°F, which is above the USDA minimum of 165°F for poultry — a safe target, with the extra few degrees helping the deboned thigh meat stay tender.
How indoor-friendly is this recipe?
4 out of 5 — a cast iron skillet on the stovetop can handle both the searing and the vegetable-and-sauce stage just as well as the two-stage grill setup.
Recipe Highlights
Cold-start crispy skin: Slow rendering on cold cast iron builds better crispness than a hot-pan start.
Deboned thighs: Lay flat for more even contact and searing.
Direct-coal skillet finish: Higher heat quickly softens the vegetables.
Late-added chicken: Reheats and coats without overcooking a second time.
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Nutrition
Nutrition
- Nutrition Serving Size
- 15.15 oz
- per serving
- Calories
- 377
- Carbs
- 23 grams
- Protein
- 23 grams
- Fat
- 20 grams
- Sodium
- 1246 milligrams
