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Honey Teriaki Grilled Chicken

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Ingredients

  • Brine:
  • 1 * 1 whole organic chicken, cut into 10 pieces
  • 2 * 2 cups water
  • 1 * 1 cup light brown sugar
  • 1/2 * 1/2 head garlic, unpeeled
  • 4 * 4 slices fresh ginger root, gently bashed to open up
  • 2 * 2 tablespoons kosher salt
  • 8 * 8 sprigs fresh thyme
  • 2 * 2 cups teriyaki sauce
  • 1/4 * 1/4 cup honey
  • 1 * 1 large (1-inch) piece fresh ginger root, sliced and bashed to open up
  • 1 * 1 head garlic, halved crosswise
  • 1 * 1 teaspoon sesame oil, plus 1/2 cup toasted
  • * Freshly ground black pepper
  • * Scallion threads, for garnish
  • * Toasted sesame seeds, for garnish

Details

Servings 4

Preparation

Step 1



Begin by making the brine. Combine all the brine ingredients 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. Add to a large mixing bowl, drizzle with 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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