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

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Instructions

1. Watch how to make this recipe.
2. 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.
3. Preheat grill to low-medium heat.
4. 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.
5. 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.