Put the chicken pieces in a Ziploc bag. Add enough teriyaki marinade to cover the pieces. Slosh them around well. Place in the refrigerator for at least 1 hour.
Put the chicken on wood skewers. If cooking over a hot bed of coals (as opposed to a pellet grill), put some foil on the exposed wood on the skewers to keep them from burning.
Heat the smoker/grill to 350 degrees. Cook chicken to 160 degrees.
Brush on a coat of the teriyaki glaze on all sides. Cook for another 10 minutes to set the glaze.
Remove and serve. I prefer to remove them from the skewers into a large bowl for serving.
