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Grilled Honey-Teriyaki Chicken


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Grilled Honey-Teriyaki Chicken 0 Picture


  • Brine:
  • 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
  • Glaze:
  • 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



Step 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.

Preheat grill to low-medium heat.

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.

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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