1 whole chicken; in 10 pieces
Brine:
2 cups water
1 cup light brown sugar
1/2 head garlic; unpeeled
4 slices fresh ginger root; gently bashed
2 tablespoons kosher salt
8 sprigs thyme
Glaze:
2 cups teriyaki sauce
1/4 cup honey
1 inch ginger root; sliced,bashed
1 head garlic; halved crosswise
1 teaspoon toasted sesame oil; plus 1/2 cup
black pepper
scallion threads; for garnish
toasted sesame seeds; for garnish

1. 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.

2. Preheat grill to low-medium heat.

3. 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.

4. 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.