Grilled Honey-Teriyaki Chicken Recipe

Grilled Honey-Teriyaki Chicken

• Level: Intermediate
• Yield: 4 servings
• Nutritional Analysis Per Serving
  Serving Size: 1 of 4 servings
  Calories: 1270
  Total Fat: 74 g
  Saturated Fat: 17 g
  Carbohydrates: 85 g
  Dietary Fiber: 2 g
  Sugar: 73 g
  Protein: 66 g
  Cholesterol: 225 mg
  Sodium: 5750 mg
• Total: 2 hr 15 min
• Prep: 25 min
• Inactive: 1 hr
• Cook: 50 min

1 whole organic chicken, cut into 10 pieces

Brine:

• 2 cups water
• 1 cup light brown sugar
• 1/2 head garlic, unpeeled
• 4 slices fresh ginger root, gently crushed to release flavor
• 2 tablespoons kosher salt
• 8 sprigs fresh thyme

Glaze:

• 2 cups teriyaki sauce
• 1/4 cup honey
• 1 large (1-inch) piece fresh ginger root, sliced and gently crushed
• 1 head garlic, cut in half crosswise
• 1 teaspoon toasted sesame oil, plus an additional 1/2 cup
• Freshly ground black pepper
• Scallion threads, for decoration
• Toasted sesame seeds, for garnish

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1. Start by preparing the brine. Mix the water, brown sugar, garlic, ginger, salt, and thyme in a large resealable bag, swirling to dissolve the sugar. Submerge the chicken pieces and brine for 1 to 2 hours in the refrigerator.
2. Heat the grill to a low-medium temperature.
3. Prepare the teriyaki glaze: In a small saucepan over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon sesame oil. Simmer until it thickens and reduces slightly.
4. Take the chicken out of the brine and pat dry. Discard the brining liquid. Place the chicken into a large bowl; pour in the 1/2 cup toasted sesame oil and season with freshly ground black pepper. Toss well to coat. Grill the chicken over low-medium heat for 17 to 20 minutes on each side until fully cooked. Brush the chicken with the teriyaki glaze during the last 5 to 7 minutes of grilling. Serve topped with scallion threads (thinly sliced scallions soaked in ice water) and toasted sesame seeds.