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Grilled Chicken, Korean Style
Nb persons: 4
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| This Williams-Sonoma recipe is full of flavor. It’s great with any stir-fried vegetables. | |
| 1½ lb. | boneless, skinless chicken breasts |
| 2 T | lemon juice |
| 2 T | sesame seeds |
| 2 | garlic cloves, minced |
| 2 | green onions, including green, minced |
| 3 | green onions, white only, cut in fine slivers |
| ¼ c | light soy sauce |
| ¼ c | dark soy sauce |
| 2 T | sugar |
| 1½ T | Asian sesame oil |
| 2 t | peeled and minced fresh ginger |
| ½ t | freshly ground pepper |
Place each chicken piece between 2 sheets of plastic wrap. Using a meat tenderizer, gently pound to a uniform thickness of ¼ inch. Place in a glass bowl and rub evenly with the lemon juice.
In a small, dry fry pan over low heat, toast the sesame seeds, stirring occasionally, until fragrant and golden brown, 3 to 5 minutes. Set aside 1 T of the toasted seeds. Transfer the remaining 1 T seeds to a mortar and grind with a pestle, or transfer to a spice grinder and grind to a powder.
In a small bowl, stir together the ground sesame seeds, garlic, minced green onions, soy sauces, sugar, sesame oil, ginger and pepper. Pour over the chicken, turn the pieces to coat evenly, cover and refrigerate for at least 3 hours or as long as overnight.
Prepare grill. Place the chicken pieces directly on the grill rack. Grill until lightly charred, about 5 minutes. Using tongs, turn and cook until charred on the other side, 3 to 4 minutes more. Sprinkle with the reserved sesame seeds and the slivered green onions and serve.
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