GINGER LIME TERIYAKI GLAZED CHICKEN

Ginger Lime Teriyaki Glazed Chicken image

Provided by SarahBeth

Categories Asian

Time 45m

Yield 6 chicken pieces, 4-6 serving(s)

Number Of Ingredients 11

6 bone in chicken pieces
1 3/4 cups soy sauce
1 teaspoon finely grated lime peel
1/2 cup fresh lime juice
3 garlic cloves, peeled and flattened with a knife
2 scallions, thinly sliced green and white parts separated
3 inches fresh ginger, peeled and thinly sliced
2 tablespoons honey
1 1/3 cups sugar
2 tablespoons sesame oil
1 tablespoon sesame seeds

Steps:

Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
Spoon half of this marinade of chicken in a baking dish.
Cover and refrigerate at least one hour, turning twice.
Poke drainage holes heavy duty foil and set aside.
Add sugar to remaining marinade to create glaze.
Heat to boiling on medium high
Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
Let glaze cool and reserve 1/2 cup for serving.
Preheat grill to medium high
Place foil with holes on grill.
Drain chicken and discard marinade.
Brush sesame oil on both sides of chicken and place skin side down on foil.
Cook chicken 5 minutes on both sides, brushing both sides with glaze.
Continue grilling and basting 6 to 8 minutes until skin is dark golden brown, juices run clear or a meat thermometer reads 170*F for breasts and 180*F for other pieces.
Discard leftover basting glaze.
Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.