Koreans are big on sesame seeds, and they’re big on marinating. They’re also big on big flavors, as this wonderful grilled chicken demonstrates. You can buy pretoasted sesame seeds and even sesame seed powder at Korean markets, something you might consider if you become addicted to this cuisine; but toasting them takes no time at all. If you’re really feeling energetic, serve this with Potato Pancakes with Scallions and Kimchi (page 474). But plain white rice and a salad would also be fine, especially if the salad were made with seaweed, like the one on page 200 (omit the chicken or shrimp).

　　

Ingredients

makes 4 servings

　　1/4 cup toasted sesame seeds (page 596)

　　2 tablespoons minced garlic

　　1 tablespoon peeled and minced fresh ginger

　　1/4 cup soy sauce

　　2 tablespoons dark sesame oil

　　2 tablespoons sugar or mirin

　　Salt and black pepper to taste

　　1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat

　　Chopped fresh scallion for garnish

　　

Step 1

Grind half of the toasted sesame seeds to a powder and set the other half aside for garnish. Combine this powder in a large bowl with the garlic, ginger, soy sauce, sesame oil, sugar, salt, pepper, and about 1/4 cup water. Make a couple of deep slashes on the skin side of each piece of chicken and add the chicken to the marinade. Let rest while you prepare the grill or refrigerate for up to 24 hours, turning occasionally.

　　

Step 2

Start a charcoal or gas grill; the fire should be only moderately hot and the rack about 4 inches from the heat source. (You can broil or roast the chicken if you prefer. To broil, follow the grilling directions; to roast, cook at 450°F for about 30 minutes.) Grill the chicken carefully—this mixture will burn easily—starting at the cooler part of the fire and, as the chicken’s fat drips less, moving to a hotter part, turning the pieces as necessary to brown them.

　　

Step 3

Serve the chicken hot or at room temperature, garnished with the scallion and reserved sesame seeds.

　　

Grilled Chicken with Chiles

Step 4

Not much different in ingredients, but quite different in flavor: Omit the sesame seeds and oil. Add 2 or more small fresh chiles (preferably Thai), stemmed, seeded, and minced, or 2 teaspoons chili paste, or to taste. When the chicken is nearly done, baste it with a couple of tablespoons of fresh lime or lemon juice.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.