'1.5 to 2 kg of chicken thighs, trimming excess fat'
'1/4 cup of sesame seeds'
'2 tablespoons of finely chopped garlic'
'1 tablespoon of grated ginger'
'1/4 cup of soy sauce'
'2 tablespoons of sesame oil'
'2 tablespoons of sake or mirin (for culinary use)',
'To taste salt and pepper'
'Finely chopped green onion'
'1.5 to 2 kg of chicken thighs, trimming excess fat'
'1/4 cup of sesame seeds'
'2 tablespoons of finely chopped garlic'
'1 tablespoon of grated ginger'
'1/4 cup of soy sauce'
'2 tablespoons of sesame oil'
'2 tablespoons of sake or mirin (for culinary use)',
'To taste salt and pepper'
'Finely chopped green onion'
'1
Toast the sesame seeds in a small dry skillet over medium heat, stirring frequently to lightly brown them.'
'Mash half the sesame seeds and reserve the other part.'
'In a large bowl, mix together the milled sesame seeds with garlic, ginger, soy sauce, sesame oil, sake or mirin, salt, pepper, and about 1/4 cup of water.'
'2
Make two incisions in each chicken thigh piece, and place them on the vine-leaf-lined plate (using the bowl from step 1)'
'Let it rest while you prepare the grill or refrigerate for up to 24 hours, occasionally turning it over.'
'3
Light the charcoal or gas',
'The fire should be moderately hot, with the grill about 10 centimeters away from the heat source.'
'Grill the chicken carefully - this mixture can burn easily - starting at the cooler end of the fire and gradually moving to the hotter side as the fat drips off the chicken, flipping it over if necessary.'
'The chicken is done when it becomes lightly charred, firm, and flexible to the touch.'
'4
Serve the chicken hot or at room temperature, garnished with chopped green onion and reserved sesame seeds.'
