GINGER LIME TERIYAKI GLAZED CHICKEN

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

Make drainage holes in a sheet of Release Non-Stick Foil with a large carving fork; set aside.

FOR MARINADE:
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 marinade over chicken in a baking dish. Cover with foil; refrigerate for 1 hour, turning twice.

FOR 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 non-stick (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 each side. Brush both sides with glaze. CONTINUE GRILLING and basting 6 to 8 minutes longer per side or until skin is dark golden brown, chicken is tender and juices run clear or meat thermometer reads 170 degrees F for breasts, 180 degrees F for other pieces. 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.

Servings: 4-6
Source: Reynolds Kitchens