Chicken with Ginger-Sesame Glaze

24 Jan

chicken-ginger-sesame-glaze

I got this recipe from Cooking Light magazine last June and finally made it. I saw that the recipe called for chicken thighs, so I took a package out of the freezer. Only after I’d mixed up all the glaze ingredients did I notice that the recipe called for skinless, boneless chicken thighs. It was too late to change course, and when I cooked the chicken I discovered that it didn’t really matter. The glaze is delicious, and it would work well with any cut of chicken, with or without skin.

Because I don’t have an indoor grill pan and it was not outdoor grilling season, I oven-roasted the chicken rather than grilling it. Grilling would probably be better for skinless, boneless thighs or breasts, but oven-roasting is fine for chicken with skin.

The magazine suggested mixing up the glaze first thing in the morning so the chicken marinates in it all day. Then the cooking part is really easy. I did them one better and started marinating the chicken the night before in a large Ziploc freezer bag. They were certainly right about the dinner-making being easy after that!

Ingredients:

½ cup thinly sliced green onion
3 Tbs. dark brown sugar
2½ Tbs. soy sauce
1 Tbs. dark sesame oil
1 Tbs. minced fresh garlic
2 tsp. toasted sesame seeds
1 tsp. grated peeled fresh ginger
1 tsp. sambal oelek (chile paste)
8 skinless, boneless chicken thighs (about 1½  lb.)
Cooking spray

Directions:

Combine everything except chicken and cooking spray and stir with a whisk. But half in a shallow bowl or large Ziploc bag with the chicken and toss. (At this point, you can leave it in the fridge for several hours, or even overnight.)

Heat a grill pan over medium-high heat. Coat with cooking spray. Add skinless, boneless chicken thighs or breasts; cook about 4 minutes on each side until done. OR preheat oven to 400 degrees and roast the chicken , basting occasionally. The amount of time this takes will depend on whether the chicken  skinless and boneless or not and how big the pieces are. The chicken should be nicely browned; if using chicken with skin, the skin should be crisp.

Transfer chicken to a platter and drizzle with the remaining soy sauce mixture.

Serves 4

 

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