Grilled Honey-Teriyaki Chicken
- Level: Intermediate
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1270
- Total Fat
- 74
- Saturated Fat
- 17
- Carbohydrates
- 85
- Dietary Fiber
- 2
- Sugar
- 73
- Protein
- 66
- Cholesterol
- 225
- Sodium
- 5750
- Total: 2 hr 15 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 50 min
Ingredients
1 whole organic chicken, cut into 10 pieces
Brine:
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
Directions
- 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.