MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Restaurant-Style Japanese Sesame Chicken
Categories: Poulktry, Herbs, Citrus, Chlies
Yield: 4 servings

1/4 c + 1 tb honey
1/3 c Mirin rice wine
1/3 c Soy sauce or tamari
1/4 c Rice vinegar
1 tb Sesame oil
4 Boned, skinned chicken
- thighs; thin sliced
2 cl Garlic; minced
1 tb Sesame seeds
1 tb Chives; thin sliced
1 ts Red pepper flakes
Zest of one lemon
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 ¼ 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 ? 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
(160-165°F), about 4-6 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.

Jessica Gavin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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