| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 50 min |
| Yield: | 4 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1270 |
| Total Fat | 74 g |
| Saturated Fat | 17 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 2 g |
| Sugar | 73 g |
| Protein | 66 g |
| Cholesterol | 225 mg |
| Sodium | 5750 mg |
Reviews
Really good and easy! Will make it again.
Packed with flavor and beautiful smells abound while making it…mmmmm….thanks Tyler!
Great taste and easy to make
This recipe is delicious and the chicken turned out great. Cooked it on the outdoor gas grill and everyone loved it. Amazing flavors in the brine and sauce, and all the garlic cloves were picked through and eaten quickly.
Loved it!
Came out perfect. Made sauce and brine as directed. I even made the food network teriyaki sauce for it. Only difference is that I just used chicken thighs on skewers but over all changed nothing and it came out great!
This recipe was absolutely fantastic! We used bone-in chicken breasts, thighs, and drumsticks, and cooked them over medium heat on a charcoal grill. Instead of leaving them for 17 minutes on each side since our grill was a little hotter, we flipped them frequently: 7 minutes, 7 minutes, 5:30, 5:30, then basted the chicken with the glaze for 5 minutes on each side for a total of 35 minutes. The chicken was perfectly cooked (and the smaller pieces were not overdone) and falling off the bone. I will agree that it was time consuming, but we found it to be definitely worth the effort! Thanks Tyler!
Followed the recipe “to-the-T” and had delicious, moist chicken. The sauce turned into a thick glaze that is truly finger-licking! I used a whole chicken that I cut in half and grilled on the good ol’ Webber. This recipe is fantastic!!
Not worth the time or effort. Just as good as any BBQ sauce
what’s with FN? Horrible website. Can’t save or print the recipes. Used to love their original site. This one looks like an amateur site.