1. In a large mixing bowl combine water, soy sauce, brown sugar, honey, ginger and garlic. Whisk together.

2. In a small bowl combine cornstarch and water.  Mix well.

3. Pour the first mixture into a medium saucepan and cook on medium heat (about 5 mins).

4. When the sauce begins to boil, add the cornstarch mixture and whisk continuously.

5. When the teriyaki marinade begins to thicken (about 2 mins), remove from heat.  Allow to cool to room temperature. 

6. In a dish or freezer bag, coat the chicken in 3/4 of the teriyaki marinade and place in the fridge for at least 1 hour.

7. Place the chicken thighs on the grill, discard marinade and baste with reserved teriyaki sauce.

8. Cook for 5 minutes, flip and baste with more sauce.

9. Grill chicken thighs for an additional 5 minutes or until the internal temperature reaches 170 degrees F when measured with a meat thermometer.

10. Top with a sprinkle of sesame seeds and serve.