First We're going to make a brine.
We started off with a package of bone-in/skin on thighs and legs, four thighs and five legs. Combine 2 cups of water, 1 cup brown sugar (both light and dark brown sugar work great, use what you have on hand), 1/2 head of garlic (take a head of garlic and cut in half at the equator), 1 piece of ginger about the size of your index finger peel left on, smashed like a clove of garlic, 2 tablespoons Kosher salt and 6 sprigs of fresh 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.
Make teriyaki glaze: In a small saucepan, over medium heat, combine 2 cups teriyaki sauce, 1/4 cup honey, 1 piece of fresh ginger (the same size and smashed like you did for the brine), the other half of the head of garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.
Remove chicken from brine and pat dry. Discard the brine.
Pre-heat the grill to medium-low. Place the chicken in 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 10 to 12 minutes of cooking.
Plate and garnish with sliced scallions, and toasted sesame seeds. Serve with some mandarin orange slices and fried rice or lo-mein and you won't go out for take-out until next winter!