Grilled Honey-Teriyaki Chicken |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
1 whole organic chicken, cut into 10 pieces |
2 cups water |
1 cup light brown sugar |
1/2 head garlic, unpeeled |
4 slices fresh ginger root, gently bashed to open up |
2 tablespoons kosher salt |
8 sprigs fresh thyme |
2 cups teriyaki sauce |
1/4 cup honey |
1 large (1-inch) piece fresh ginger root, sliced and bashed to open up |
1 head garlic, halved crosswise |
1 teaspoon toasted sesame oil, plus 1/2 cup |
freshly ground black pepper |
scallion threads, for garnish |
toasted sesame seeds, for garnish |
Directions:
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 the 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.
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