Grilled Miso Chicken

Description: Japanese country-style grilled chicken. The thigh meat stays moist and tender, but boned chicken breasts can be used also.

Ingredients:

• 2 tablespoons light soy sauce (usukuchi shoyu)
• 2 tablespoons sake
• 2 tablespoons mirin
• 2 tablespoons light miso
• 2 green onions, crushed and slivered
• 1 teaspoon minced gingerroot
• 1 garlic clove, minced
• 8 boneless chicken thighs, skin intact
• 1 tablespoon five-spice powder
• toasted sesame seeds

Steps:

1. Blend soy sauce, sake mirin, miso, green onions, ginger root and garlic in a rectangular baking dish.
2. Coat chicken with mixture.
3. Marinate 1 hour or refrigerate overnight, turning several times.
4. Preheat a hibichi, portable tabletop grill or charcoal grill. (Can also be cooked in a skillet.).
5. Shake marinade off chicken; pat dry.
6. Place skin-down on hot grill. Grill 4 to 5 minutes.
7. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside.
8. When chicken is done, sprinkle with sesame seeds and seven-spice mixture.