Sarasota'S Sesame Grilled Chicken Thighs

• 8 -10 boneless skinless chicken thighs
• 12 tablespoons soy sauce
• 8 tablespoons honey
• 4 tablespoons sherry wine vinegar or 4 tablespoons rice wine vinegar
• 2 tablespoons sesame oil
• 2 teaspoons vegetable oil
• 1 teaspoon ground ginger
• 2 teaspoons minced garlic
• 1 teaspoon dried cilantro or 1 teaspoon you can use parsley
• 5 tablespoons sesame seeds (finishing touch)

1. Marinade -- Mix everything except the sesame seeds in a measuring cup. Pour 1/2 or a bit more into the baggie and save the remaining amount to use as a glaze as the chicken grills. Put the marinade in a baggie and then add the chicken. Toss to coat well and just let it go. 4-8 hours is idea. I prefer 8, but even 1 or 2 will give it some good flavor. This will also work with bone in thighs as well, and for that matter, pretty much any cut of chicken, but I just love the dark meat of the thighs for this.
2. Grill -- Just grill the the chicken on medium high heat to get good grill marks but don't let it flare up. I like to use the marinade to baste a few times as the chicken grills.
3. Sesame seeds -- as the chicken grills, add the seeds to a small dry skillet and just cook 1-2 to minutes to lightly toast. That is all you need. Now, I put them in a small bowl so I can coat the chicken with them.
4. Finishing the chicken -- The last minute, brush lightly with the marinade flip once and then remove from the grill. Just using tongs. I lightly dip the top of the thighs into the toasted sesame seeds. Not too heavy, just a light topping. And they are done.

chicken thighs, soy sauce, honey, sherry wine vinegar, sesame oil, vegetable oil, ground ginger, garlic, cilantro, sesame seeds

Taken from www.food.com/recipe/sarasotas-sesame-grilled-chicken-thighs-389785 (may not work)