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1
Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
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2
Spoon half of this marinade of chicken in a baking dish.
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3
Cover and refrigerate at least one hour, turning twice.
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4
Poke drainage holes heavy duty foil and set aside.
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5
Add sugar to remaining marinade to create glaze.
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6
Heat to boiling on medium high
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7
Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
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8
Let glaze cool and reserve 1/2 cup for serving.
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9
Preheat grill to medium high
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10
Place foil with holes on grill.
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11
Drain chicken and discard marinade.
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12
Brush sesame oil on both sides of chicken and place skin side down on foil.
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13
Cook chicken 5 minutes on both sides, brushing both sides with glaze.
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14
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.
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15
Discard leftover basting glaze.
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16
Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.
