Name: Soy-Ginger Glaze
Total time: 20 min
Yield: Makes about 1 cup
Ingredients: 1/3 cup water; 1/4 cup soy sauce; 2 tablespoons mirin; 1 tablespoon grated fresh ginger; 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 3 tablespoons sugar; 3/4 teaspoon cornstarch; 2 small scallions, white and green parts minced

Why This Recipe Works

To avoid the charred skin and dried-out meat that plague most chicken breast recipes, we brined the chicken, which gave us juicy, seasoned meat. Covering the chicken with a piece of foil created an oven within an oven, minimizing temperature fluctuations and promoting even cooking. To solve the problem of flabby skin, we finished the breasts on the hotter side of the grill, cooking on both sides until the skin was brown and crisp.

Before You Begin

If using this glaze for brined chicken, reduce the salt in the brine to 1/4 cup when using this glaze.

Instructions

Combine water, soy sauce, mirin, ginger, and garlic in small saucepan, then whisk in sugar and cornstarch. Simmer mixture over medium heat until thickened, about 5 minutes; stir in scallions. Reserve half of glaze for serving and use other half for brushing on chicken during cooking.