Marinade:
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
Chicken:
8 boneless, skinless chicken thighs (about 4 oz each)
Sesame seeds, toasted in a skillet
Scallion tops, cute into 2-inch long strips (optional)
Directions:
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.
3 comments:
I went grocery shopping yesterday with the intention of picking up the ingredients for this. Frys did not have the San-J sauce, so I'm going to need to look somewhere else. Frustrating, because I was anxious to make it.
What brand of rice vinegar do you use? None of the brands at Frys were in the book, but any rice vinegar should be okay, wouldn't you think?
I found the San-J sauce at Whole Foods. I've always used Nakano rice vinegar. I would think any rice vinegar is fine.
I finally made this (now that I have the sauce). We all loved it! So yummy!
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