Shelly's Recipe

GINGER LIME TERIYAKI GLAZED CHICKEN

Category: Poultry I

6 bone-in chicken pieces
1 3/4 cups soy sauce
1 tsp finely grated lime peel
1/2 cup fresh lime juice
3 clove garlic, peeled, flattened with a knife
2 scallions, thinly sliced, white and green parts separated
1 (3 inch) piece fresh ginger, peeled, thinly sliced
2 tbsp honey
1 1/3 cups sugar
2 tbsp sesame oil
1 tbsp toasted sesame seeds

Make drainage holes in a sheet of foil with a large carving fork; set aside. Combine next 7 ingredients; stirring until honey is dissolved. Spoon half of marinade over chicken in a baking dish. Cover with foil; refrigerate for 1 hour, turning twice.

Glaze: Add sugar to remaining marinade. Bring to a boil over medium-high heat. Reduce heat to medium; cook and stir occasionally about 10 minutes or until thick and syrupy. Strain glaze; let cool, glaze will thicken. Reserve 1/2 cup glaze for serving.

Preheat grill to medium-high. Place foil sheet with holes on grill with dull side toward food. Drain chicken; discard marinade. Brush sesame oil on both sides of chicken. Place chicken skin-side down on foil. Grill chicken 5 minutes on each side. Brush both sides with glaze.

Continue grilling and basting 6-8 minutes longer per side or until skin is dark golden brown, chicken is tender and juices run clear. If chicken browns too much, reduce heat to medium. Discard remaining basting glaze. Remove chicken from foil; cool juices on foil before handling. Drizzle chicken with reserved glaze; sprinkle with scallion greens and sesame seeds.