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Available in Asian markets and some supermarkets, hot bean paste gives a tingling spiciness to this dish. To toast the sesame seeds, place them in a shallow pan and bake in a preheated 350 degree oven for 7-10 minutes, or 'til golden.
- 1 1/2-2 pounds chicken thighs
- 2-3 tablespoons hot bean paste
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame seeds, crushed
- 1 tablespoon toasted sesame oil
- 1 tablespoon sugar
- 1/4 cup finely chopped green onions
- 4 large cloves garlic, minced (1 tablespoon)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Remove skin from chicken thighs. Score meat on both sides by making shallow diagonal cuts about 1 inch apart.
In a large mixing bowl stir together bean paste, soy sauce, sesame seeds, sesame oil, sugar, green onions, garlic, salt and pepper. Pour into a plastic bag; add chicken thighs. Seal bag; turn bag to coat chicken. Marinate in the refrigerator for 4-24 hours, turning bag occasionally. Remove chicken, scraping off excess marinade. Reserve marinade.
Place chicken on the grill rack of an uncovered grill. Grill directly over medium coals for 15 minutes. Turn chicken over and grill for 10-15 minutes more. Baste both sides with reserved marinade and grill for 5 minutes more, or till chicken is tender and no pink remains, turning once. Discard any remaining marinade.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
189 calories; 8g total fat; 94mg cholesterol; 533mg sodium; 5g carbohydrates; 1g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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