But ladies...you need to learn how to work the gas grill if you don't know how yet. Please don't say, "The grill is a mystery to me." or "That's my husband's department.". Gas grills are so simple to use and once you start cooking on your gas grill, you will see that it is a simple and fantastic time saving appliance. There is less clean up in the kitchen too!
First, we're going to brine the chicken. In a large bowl, add 1 cup of brown sugar, 1/2 head of garlic (unpeeled) 2 cups of water, 1 to 2 inches of ginger root (unpeeled, sliced in half lengthwise and smashed), 2 tablespoons of coarse salt, and 6 springs of fresh thyme. Gently stir to mix and pour into a re-sealable plastic bag. Add chicken. You can use a whole cut up chicken or I used 5 bone in, skin on thighs and legs. Seal the bag and refrigerate for one to two hours.
In a sauce pan, over medium heat, combine one 16 ounce bottle of teriyaki sauce, 1/4 cup of honey, 1 inch of ginger (peeled and smashed), 1/2 head of garlic (unpeeled) and 1 teaspoon of sesame oil. Simmer until rich and slightly reduced.
Remove chicken from brine, place in a bowl and pat dry with a paper towel. Season with black pepper and add a teaspoon of sesame oil. Toss chicken in oil and pepper and place on a pre-heated grill. Sear on each side and move chicken away from heat. Grill chicken for about 30 minutes, turning about every 5 to 7 minutes.
Baste the chicken with the teriyaki glaze in the last 10 minutes of cooking.
Serve garnished with chopped scallions.