Prepare a barbecue grill or preheat a gas grill. Place chicken thighs
in a zip-top plastic bag. Add the soy sauce, vinegar, garlic, mustard, ginger, and black
pepper. Seal the bag and gently shake to combine ingredients. Marinate at least 15 minutes,
turn the bag over, and marinate at least 15 minutes longer.
Meanwhile, add sesame seeds to a small nonstick skillet. Heat over
medium for 1 to 2 minutes, or until slightly golden, tossing continuously. Do not let them
turn dark brown. Remove from heat and set aside.
Remove chicken from marinade and reserve marinade. Pat chicken dry with
a paper towel. Place on grill about 6 inches from the heat. Barbecue 5 minutes, turn, and cook
3 minutes longer. A meat thermometer should read 180 degrees.
Shopping Tip: Boneless, skinless chicken thighs can be found in the
meat case of the supermarket.
Cooking Tip: A quick way to chop ginger is to grate it without
peeling.
Cooking Tip: The chicken can be placed in the marinade the day before
or 30 minutes before cooking.
Cooking Tip: The sesame seeds can be browned the day before.
Variation: White vinegar diluted with a little water can be used
instead of rice wine vinegar.
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
