MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Restaurant-Style Japanese Sesame Chicken
Categories: Poultry, Herbs, Citrus, Chlies
Yield: 4 Servings
1/4 c Honey; +1 tb
1/3 c Mirin rice wine
1/3 c Soy sauce or tamari
1/4 c Rice vinegar
1 tb Sesame oil
4 Chicken thighs; boned,
- skinned, thin sliced
2 cl Garlic; minced
1 tb Sesame seeds
1 tb Chives; thin sliced
1 ts Red pepper flakes
1 Lemon; zest of
Oil; for grill
In a medium-sized bowl whisk sauce ingredients together; honey,
mirin, soy sauce, rice vinegar, and sesame oil.
Add chicken to a large resealable plastic bag. Add minced garlic
and 1/4 cup of the sauce mix. Seal bag, removing excess air.
Use your hands to distribute the sauce and garlic evenly around the
chicken. Leave at room temperature on the counter to marinate while
making the sauce. If you're not going to cook the chicken right
away, transfer to the refrigerator for up to 1 day for marination.
Add remaining sauce to a medium-sized skillet.
Turn heat to medium-high and allow to cook and reduce by half until
slightly thickened, about 8 to 10 minutes. About just over 1/2 cup
sauce remaining. You want the sauce to be thick enough to glaze and
stick to the chicken and not be runny. Set aside.
Heat grill over medium-high heat. Add a small amount of vegetable
oil on a folded piece of paper towel, and then carefully grease the
grill grates.
Once the grill is nice and hot, add the chicken pieces. Cook
uncovered on each side until no longer pink (160 to 165 F), about
4 to 6 minutes on each side, depending on the thickness of the
chicken.
Flip over and baste the chicken with sauce. At the end of cooking
brush with more sauce before serving.
In a small bowl mix sesame seeds, chives, red pepper flakes, and
lemon zest. Sprinkle on top of chicken.
Serve with lemon wedges.
Recipe by Jessica Gavin
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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