Mr. Queen Bee made this for dinner last night and it was so yummy! We admit we are grilling amateurs – we do the basics like burgers, hot dogs, chicken breasts and the occasional steak. But last week Fred Meyer had grill packs for $0.88 a pound, so we figured we’d give grilled teriyaki chicken a try – my oh my, we hope you like it as much as we do!
Recipe credit goes to the Food Network’s Grilled Honey-Teriyaki Chicken recipe.
Grilled Honey Teriyaki Chicken
Author: Heather
Recipe type: Grill, Chicken
Ingredients
- Chicken (We used a grill pack filled with different cuts of chicken)
BRINE
- 2 cups water
- 1 cup light brown sugar (We used regular)
- ½ head garlic, unpeeled
- 4 slices fresh ginger root, gently bashed to open up. (We ended up using jarred ginger, because we didn’t have fresh)
- 2 tablespoons kosher salt
- 8 sprigs fresh thyme
GLAZE
- 2 cups teriyaki sauce
- ¼ cup honey
- 1 large (1-inch) piece fresh ginger root, sliced and bashed to open up (We ended up using jarred ginger, because we didn’t have fresh)
- 1 head garlic, halved crosswise
- 1 teaspoon toasted sesame oil, plus ½ cup
- Freshly ground black pepper
- Scallion threads, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Make your brine. Combine water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and mix to dissolve your sugar. We ended up using a glass cake pan with a lid.
- Rinse your chicken, pat dry with paper towels. Add to brine for a couple hours in the refrigerator. You can shake it up every once in awhile to really coat the chicken.
- When you’re ready – preheat your grill on low-medium heat – not too hot!
- Make your teriyaki glaze in a small saucepan, over medium-heat. Combine teriyaki sauce, honey, ginger, garlic, and one teaspoon of sesame oil. Simmer until rich and slightly reduced.
- Remove chicken from brine and pat it dry. Toss the brine, you won’t use it again. Add chicken to large bowl, drizzle with ¼ cup toasted sesame oil and season with fresh ground black pepper.
- Toss to coat and grill on low-medium heat for up 17-20 minutes per side until cooked through. You are going to baste with the teriyaki glaze only the last 5-7 minutes of cooking. This is a key to cooking with sugary glazes – cook the meat slow and low and then only baste toward the ends – otherwise the sugars easily burn on high heat.
- You can garnish with scallions and toasted sesame seeds. If you cut the scallions on a bias and soak in ice water they curl up all artsy.
- We served with grilled asparagus.
What are you grilling this week?
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