GRILLED CHICKEN WITH SESAME
Number Of Ingredients 9
Steps:
- 1. Toast the sesame seeds in a small dry skillet over medium heat, shaking the pan frequently until they color slightly. Grind half of the seeds to a powder and set the other half aside. Combine this powder in a large bowl with the garlic, ginger, soy sauce, oil, sugar or mirin, salt, pepper, and about 1/4 cup of water. 2. Make a couple of deep slashes on the skin side of each piece of chicken, and add the chicken to the marinade. Let it rest while you prepare the grill, or refrigerate up to 24 hours, turning occasionally. 3. Start a charcoal or gas grill. The fire should be only moderately hot, with the rack about 4 inches from the heat source. Grill the chicken carefully--this mixture will burn easily--starting at the cooler part of the fire and, as the chicken's fat drips less, moving to a hotter part. Turn the pieces as necessary to brown them. The chicken is done when it's lightly charred, firm, and springy to the touch. 4. Serve the chicken hot or at room temperature, garnished with scallions and the reserved sesame seeds. Cook's Note: Soak Up the Flavor The all-purpose Korean-style marinade used here is useful on just about everything --f ish, shellfish, meat, and even vegetables. You can marinate seriously and let the food bathe in it overnight (or even for a couple of days -- always in the refrigerator, please), or just turn the food in it right before grilling. You need not even grill; this will cook fine in an oven or broiler. A couple of words about ingredients: You can buy pretoasted sesame seeds and even sesame-seed powder in Korean markets, something you might consider if you become addicted to this cuisine. But toasting them takes no time at all, as you'll see.
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