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​Honey Teriyaki Chicken

Posted by Wes Mickel on 7th Mar 2022


2 lbs. chicken, boneless thighs or breasts


.1 T salt
.1 T sugar
1 T soy sauce (no dark)
1” ginger knob, peeled
2 cloves garlic, peeled

Honey Teriyaki

4 FL OZ honey
8 FL OZ mirin
8 FL OZ soy sauce (no dark)
Ginger, 2 inch piece sliced paper thin

To make the marinade: 

Mince ginger and garlic on a microplane. Combine with remaining ingredients to make a paste. Toss chicken in ingredients to evenly distribute. Place the seasoned chicken in the fridge for 6-12 hours.

Honey Teriyaki Sauce

Place honey in a saucepot and bring to a slow boil over medium-low heat. Allow the honey to reduce to half the original volume. Once reduced, add mirin. Bring the mirin to a boil and reduce the mirin and honey mixture to half the original volume. Once reduced, add the soy sauce and ginger. Bring the contents of the pot to a slow boil, and reduce by 25%. The goal here, is to have a nice, sticky and balanced glaze.

Remove chicken from marinade and pat dry. As you will be direct grilling, any water residue should be removed. Paper towels will do just fine.

Prep PK for direct heat. Make sure to coals are nice and white, evenly distributed. Once grill in preheated with white capped, glowing red coals, take a moment to brush grates clean with a grill brush. Lightly oil your grates with an oiled rag. Take about 8 FL OZ teriyaki glaze over to the PK shelf, and have a spoon or brush in the teriyaki ready for you to glaze away when needed.

Place the bird pieces on the grill. Once you have established some great grill marks, flip the pieces and brush with glaze. Repeat with the other side followed with a generous brushing. If your looking to make it really sticky, flip pieces a 3rd and 4th time followed by a brushing of the glaze. Careful, once the glaze is in direct contact with the heat, the honey will char up quick!

Once cooked through and looking good and glazed, transfer to a platter, followed with one finish of the teriyaki glaze.