Preparation

Light your fire. We want a direct, high heat grilling zone to cook the chicken most of the way through and then a medium, indirect heat zone to finish them off while we glaze. If using a gas grill, light two of the burners on high and the remaining burners on low. If using a charcoal (like me this time), pile all of the coals up to one side.

While the grill is heating up, heat a pan with a tablespoon of oil to medium heat. Add the garlic and ginger and cook to soften, around 4 minutes, stirring occasionally so we don’t burn. We just want to soften, not brown or burn, so watch carefully. Stir in the soy sauce and allow to simmer gently for about 2 minutes and then add the honey. Gently simmer the honey for another 2 minutes to melt, stirring frequently. Remove the glaze from the heat and set aside.

Slice the chicken breast into long slices about 1 inch wide. Skewer the chicken slices onto the soaked skewers. Place the chicken skewers over the high heat and cook for about 5 minutes on the first side with the lid open/off. After about 5 minutes, turn the chicken skewers over and move to the cooler side of the grill. Continuously brush the chicken with the glaze for another 5 minutes, or until the chicken is done. Keep an eye on the chicken, all of that honey will burn over higher heat, so reduce heat or move the chicken away from the heat as necessary. Make sure you liberally brush on the glaze and keep the lid closed when possible, closing the lid will aid in the glazing process. Once the chicken is done, sprinkle on the toasted sesame seeds and move to a platter.