Barbecued Korean Chicken
- 2 1/2 lbs boneless, skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/2 cup rice wine vinegar
- 4 medium cloves garlic, crushed
- 4 tsp Dijon mustard
- 2 tsp chopped fresh ginger
- dash freshly ground black pepper
- 3 Tbs sesame seeds, for garnish
- Prepare a barbecue grill or preheat a gas grill. Place chicken thighs in a zip-top plastic bag. Add the soy sauce, vinegar, garlic, mustard, ginger, and black pepper. Seal the bag and gently shake to combine ingredients. Marinate at least 15 minutes, turn the bag over, and marinate at least 15 minutes longer.
- Meanwhile, add sesame seeds to a small nonstick skillet. Heat over medium for 1 to 2 minutes, or until slightly golden, tossing continuously. Do not let them turn dark brown. Remove from heat and set aside.
- Remove chicken from marinade and reserve marinade. Pat chicken dry with a paper towel. Place on grill about 6 inches from the heat. Barbecue 5 minutes, turn, and cook 3 minutes longer. A meat thermometer should read 180 degrees.
Shopping Tip: Boneless, skinless chicken thighs can be found in the meat case of the supermarket.
Cooking Tip: A quick way to chop ginger is to grate it without peeling.
Cooking Tip: The chicken can be placed in the marinade the day before or 30 minutes before cooking.
Cooking Tip: The sesame seeds can be browned the day before.
Variation: White vinegar diluted with a little water can be used instead of rice wine vinegar.
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