Ingredients

1.8 kg chicken tenders, rinsed and patted dry
½ cup soy sauce
½ cup vegetable oil
¼ cup water
1½ Tbsp sesame seeds
2 tsp minced garlic
¾ tsp freshly grated peeled ginger ¼ tsp Cajun seasoning Salt seasoning of your choice
Wood chips (Hickory suggested)

Preparation

1. In a medium bowl, combine soy sauce, vegetable oil, water, sesame seeds, garlic, ginger, Cajun seasoning and ½ tsp of salt seasoning of your choice and mix well. Place tenders in a resealable plastic bag, pour marinade over tenders and seal. Refrigerate for 8 hours or overnight. Turn bag at least two times to make sure all meat is well marinated.
2. When ready to smoke, preheat smoker to 110°C.
3. Remove tenders from marinade, discarding marinade. Place tenders carefully on the middle rack of the smoker and smoke for 45 minutes to 1 hour or until internal temperature reaches 75°C.
4. Sprinkle to taste with seasoning of your choice.

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