Grilled Honey-Teriyaki Chicken

Do you ever feel like you're stuck in a rut? Have you ever panicked knowing you were going to make "some kind" of chicken for dinner but "what kind"? Well have your answer right here. This is one of Tyler Florence's Ultimate recipes and it is a keeper!

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.