Grilled Honey-Teriyaki Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
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 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
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