Ginger Lime Teriyaki Glazed Chicken

"Easy to make, easy cleanup. This is from the Reynolds Cooking with Foil cookbook. It says to use Reynolds Wrap Release non-stick foil, but if not spray foil with non-stick spray before grilling."
photo by teresas photo by teresas
photo by teresas
Ready In:
6 chicken pieces




  • 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.

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  1. This is yummy! I did cut the recipe down to 2 pieces of chicken. This has a nice sweet Asian flavor to it. This is a restaurant worthy dish. Very easy to prepare and the directions were spot on. I served it with recipe #359641 and recipe #177196. Made a wonderful dinner. Thanks for posting. :)


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