Grilled Honey-Teriyaki Chicken

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Love it, love it, and love it.
I made it for my son birthday party. No body believed I made it , They thought I
order from the store. Big taste and saved a lot of money.
Thank you very much, Tyler !!!!

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I made this for the first time for guests last week and they raved---so did my family! Kids loved it too! It was foggy and cold so I baked the chicken legs and thighs for about 30 minutes in a 350 oven, turning once and then broiling the skin for a few minutes to get the charred effect. It was delicious! I think it's the brine that makes it! Thanks to the other reviewer who noticed the mistake in the printed recipe---I watched the episode and if you did not --- that would be a big error to follow the printed recipe. I only marinated for 2 hours as Tyler recommended...I've brined turkey in the past and the texture was altered---wonder if I kept the bird in the brine too long. Anyway---this recipe is easy and delicious...thanks Tyler!

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I am so pleased! I made this recipe after watching it on food network for my daughters graduation, the sweet potato salad, chicken and asparagus.
Funny I am mixed european and japanese, and this was better than any chicken recipe that I have ever made with terryaki, the brine made all the difference!!
Tyler is so hottttttt, we watch him for both his looks and his looks!!!! Go Tyler!!!!!
Do not ever leave this Network!!!!!!!!!!!Yipee Tyler!!!!!! Hey ....have to say the miso "made" the asparagus pop in contrast to the regular way................

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Brine and Glaze are two different sauces so read below!!
This was a great change from plain old BBQ sauce. I did cut the glaze ingredients in half and we had plenty of sauce for the grill and then to drizzle over chicken on the platter. I did a "pick of the chix" package that feeds our family of six.
We only grilled asparagus wrapped in bacon with no sauce. I would not use the miso for anything else so cut that out and it was really good. Even the kids ate this b/c all they really saw was the bacon.
Did take prep b/c you have to prepare the brine around lunch but worth it. This is a strong glaze sauce so if you are not crazy about Teriyaki sauce then this is not the dish for you.
We all Loved it and will have it again!!!

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Thanks to Jim of Corona, CA. for taking the time to point out the error in the listing of the ingredients used to prepare this dish.
Many of us print out the recipe from the web site and trust to follow it.
Thanks to Jim hopefully we will avoid doing this.
BTW, Jim, did you prepare the dish and did you enjoy it?

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Under BRINE in the recipe, the last ingredient I think for the brine is the sprigs of THYME. The new heading LEFT OUT, is TERIYAKI GLAZE for the chicken and the ingredients start there with Teriyaki sauce. The last two ingredients should have been labeled GARNISH and were not.
So, DO NOT dump all the BRINE ingredients into the resealable bag for the brine. Food network NEVER corrects these mistakes so just be aware to read this recipe with thought and try to see the episode if you want to make this dish. If you don't you won't get a dish like Tyler Florence made (or you will be using way too many ingredients that are not necessary.
Hope this helps. Jim in So. Calif.