 |
Comment on this
article
Barbecued Ginger-Sesame Chicken
from the kitchen of Sharmagne Leland-St. John
1⁄4 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
1⁄4 teaspoon red pepper flakes
8 boneless skinless chicken breast halves
1⁄2 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
grill.
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.
Return to:
|
