1/4 c ketchup
1/4 c hoisin sauce (I haven't found a GF hoisin sauce yet, so I used San-J's teriyaki marinade as a substitute)
2 T GF soy sauce
2 T rice vinegar
2 tsp minced garlic
2 tsp minced fresh ginger
2 tsp dark sesame oil
8 boneless, skinless chicken thighs (about 4 oz each)
Sesame seeds, toasted in a skillet
Scallion tops, cute into 2-inch long strips (optional)
1. Marinate chicken (at least 4 hours, but preferably overnight) in a gallon-size ziplock bag.
2. Remove meat 20 minutes before grilling. Grill thighs for about 5 minutes per side, transfer to a cutting board, and let rest for about 5 minutes.
3. Slice each piece at a diagonal, and sprinkle with toasted sesame seeds. Serve over rice, garnished with scallion strips. Serves 6-8.
Sarah's Notes: You can use boneless chicken breasts if you prefer, but thighs stay much more moist during grilling.