Sesame-Ginger Chicken
This recipe for flavorful soy ginger grilled chicken is a delicious way to enjoy tender and juicy chicken with a savory Asian twist. Marinated in a mixture of soy sauce, ginger, sesame oil, and other aromatic ingredients, the chicken is grilled to perfection, resulting in a mouthwatering dish that is sure to be a hit at any gathering. Sprinkled with toasted sesame seeds for an added crunch, this dish is perfect for a summer barbecue or a cozy indoor dinner.
— Constant Cookbook
Ingredients
- 1/2 cup soy sauce
- 1/4 cup shredded ginger
- 2 Tbs. Asian sesame oil
- 2 Tbs. dry sherry
- 1 Tbs. firmly packed brown sugar
- 2 large garlic cloves, chopped
- 1/2 tsp. freshly ground pepper
- 4 chicken legs, about 2 1/2 lb. total
- 2 Tbs. sesame seeds, toasted (see note above)
Instructions
- <b>Marinate the chicken </b>
- In a nonreactive bowl large enough to accommodate the chicken, whisk together the soy sauce, ginger, sesame oil, sherry, brown sugar, garlic and pepper. Add the chicken and turn to coat evenly. Cover and let stand while the grill heats. (The chicken can be refrigerated at this point for up to 8 hours; turn occasionally in the marinade.)
- <b>Grill the chicken</b>
- Prepare a gas or charcoal grill for indirect grilling over high heat. Lightly oil the grill rack. Place the chicken, skin side down, on the rack over the drip pan, and cover the grill. Cook for 25 minutes. Turn the chicken and continue to cook until an instant-read thermometer inserted in the thickest part of a thigh (but not touching bone) reads 170&#176;F, about 20 minutes more. Transfer to individual plates or a platter, sprinkle with the sesame seeds and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Grilling,</i> by Rick Rodgers (Oxmoor House, 2007).
Yield
Serves 4.
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