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Barbecued Ginger-Sesame Chicken
from the kitchen of Sharmagne Leland-St. John

14 cup soy sauce
2 teaspoons toasted sesame oil
2 tablespoons fresh ginger, finely grated
2 tablespoons honey
2 tablespoons miso paste
1 tablespoon garlic, minced
14 teaspoon red pepper flakes
8 boneless skinless chicken breast halves
12 teaspoon kosher salt
1 cup dry unsalted roasted peanuts

In a large Ziploc bag combine the first seven ingredients.
Add the chicken and turn to coat. Seal and chill for 2 to
4 hours or over night.

Coat your gas grill rack lightly with non stick oil spray.
Heat one side of the grill to high, the other to low.

Remove the chicken from the marinade and season with the
kosher salt. Place the chicken on the hotter section of the

Cook for 10 minutes turning once. Move to the lower heat
section of the grill and cook for an additional 10 minutes
or until a meat thermometer inserted into the thickest part
of the chicken registers 165º.

Sprinkle the peanuts on top.


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