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Williams-Sonoma Sesame Ginger Chicken

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By Rick Rodgers

Posted January 19th, 2008

This article is reprinted with permission from Food Made Fast Grilling (Williams-Sonoma Food Made Fast), by Rick Rodgers, (2007, Williams-Sonoma)

Food Made Fast Grilling (Williams-Sonoma Food Made Fast)

Servings:	4
Author Notes:	To toast sesame seeds, put them in a small dry frying pan and place over medium heat. Toast, stirring the seeds or shaking the pan often, until the seeds are fragrant and just beginning to turn golden brown, about 3 minutes. Keep a close eye on them, as they burn easily. Toast only the amount you need as the seeds taste best fresh.
Ingredients:	1/2 cup soy sauce 1/4 cup shredded ginger 2 tablespoons Asian sesame oil 2 tablespoons dry sherry 1 tablespoon firmly packed brown sugar 2 large garlic cloves freshly ground black pepper 4 whole chicken legs, about 2 1/2 pounds total weight 2 tablespoons toasted sesame seeds
Instructions:	15 Minutes Hands-On Time 1. Marinate the chicken – In a nonreactive bowl large enough to accommodate the chicken, whisk together the soy sauce, ginger, oil, sherry, sugar, garlic, and 1/2 teaspoon of the pepper. Add the chicken and turn to coat evenly. Cover and let stand while the grill heats. (The chicken can be refrigerated for up to 8 hours; turn occasionally in the marinade). 2. Grill the chicken – Prepare a gas or charcoal grill for indirect grilling over high heat. Lightly oil the grill rack. Place the chicken, skin side down, on the rack over the drip pan, and cover. Grill for 25 minutes. Turn the chicken and continue to grill until an instant read thermometer inserted in the thickest part of the thigh (but not touching bone) reads 170°F (77ºC), about 20 minutes longer. Transfer to plates or a platter, sprinkle with sesame seeds, and serve.