Grilled Honey-Teriyaki Chicken

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  • 2 cup(s) water
  • 1 cup(s) light brown sugar
  • 1/2 head(s) garlic unpeeled
  • 4 slice(s) fresh ginger root gently bashed to open up
  • 2 tablespoon(s) kosher salt
  • 8 sprig(s) fresh thyme
  • 2 cup(s) teriyaki sauce
  • 1/4 cup(s) honey
  • 1 large piece of fresh ginger root sliced and bashed to open up
  • 1 head(s) garlic halved crosswise
  • 1 teaspoon(s) toasted sesame oil +1/2 cup
  • freshly ground black pepper
  • scallion threads for garnish
  • toasted sesame seeds for garnish


  1. Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.
  2. Preheat grill to low-medium heat.
  3. Make teriyaki glaze: in a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.
  4. Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.nnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn
March 2012

This recipe is a personal recipe added by JenGor and has not been tested or endorsed by MyRecipes.

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