Grilled Chicken with Sesame

• 1/4 cup toasted sesame seeds (page 596)
• 2 tablespoons minced garlic
• 1 tablespoon peeled and minced fresh ginger
• 1/4 cup soy sauce
• 2 tablespoons dark sesame oil
• 2 tablespoons sugar or mirin
• Salt and black pepper to taste
• 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
• Chopped fresh scallion for garnish

1. Grind half of the toasted sesame seeds to a powder and set the other half aside for garnish.
2. Combine this powder in a large bowl with the garlic, ginger, soy sauce, sesame oil, sugar, salt, pepper, and about 1/4 cup water.
3. Make a couple of deep slashes on the skin side of each piece of chicken and add the chicken to the marinade.
4. Let rest while you prepare the grill or refrigerate for up to 24 hours, turning occasionally.
5. Start a charcoal or gas grill; the fire should be only moderately hot and the rack about 4 inches from the heat source.
6. (You can broil or roast the chicken if you prefer.
7. To broil, follow the grilling directions; to roast, cook at 450F for about 30 minutes.)
8. Grill the chicken carefullythis mixture will burn easilystarting at the cooler part of the fire and, as the chickens fat drips less, moving to a hotter part, turning the pieces as necessary to brown them.
9. Serve the chicken hot or at room temperature, garnished with the scallion and reserved sesame seeds.
10. Not much different in ingredients, but quite different in flavor: Omit the sesame seeds and oil.
11. Add 2 or more small fresh chiles (preferably Thai), stemmed, seeded, and minced, or 2 teaspoons chili paste, or to taste.
12. When the chicken is nearly done, baste it with a couple of tablespoons of fresh lime or lemon juice.

sesame seeds, garlic, fresh ginger, soy sauce, dark sesame oil, sugar, salt, chicken, fresh scallion

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-with-sesame-386408 (may not work)