Chicken Thighs with Ginger-Sesame Glaze

I like to cook with chicken thighs once in a while as a change of pace from chicken breasts. And they work wonderfully with Asian-inspired flavors such as this treatment. The chicken marinates all day in a soy/gingery mixture and then cooks quickly on the grill. If you don't have a grill, you can easily bake the chicken (see Teriyaki chicken) or cook on a grill pan, about 5 minutes each side.

Combine with rice pilaf (or even plain rice!) and a green vegetable, and you have a winner of a dinner. (And it's a chicken dinner!)

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Chicken Thighs with Ginger-Sesame Glaze

1/2 cup thinly sliced green onions
3 tablespoons dark brown sugar
2 1/2 tablespoons lower-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon minced fresh garlic
2 teaspoons toasted sesame seeds
1 teaspoon grated peeled fresh ginger
1 teaspoon chili garlic sauce
8 skinless, boneless chicken thighs (about 1 1/2 pounds)

In a 1-cup measuring cup, combine brown sugar, soy sauce, sesame oil, garlic, ginger, chili garlic sauce. Whisk to combine. Stir in 1 tsp. sesame seeds and 1/4 cup green onions. Place chicken in a 11x7 baking dish (or similar) and pour marinade over. Let chicken marinate for at least one hour or up to all day, in the refrigerator.

Heat a gas grill to medium heat. Add chicken; cook over indirect heat for 15-20 minutes, flipping twice. Meanwhile, transfer marinade to a small saucepan and bring to boil; cook and stir for one minute.

Transfer chicken to a platter; drizzle with reduced marinade and top with remaining sesame seeds and onions. Serves 4.

Recipe Source: Adapted from Cooking Light