Firecracker Chicken Thighs
(from largomason’s recipe box)
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.
Ingredients
- 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
Directions
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Remove skin from chicken thighs. Score meat on both sides by making shallow diagonal cuts about 1 inch apart.
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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.
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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.