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1
Grind half of the toasted sesame seeds to a powder and set the other half aside for garnish.
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2
Combine this powder in a large bowl with the garlic, ginger, soy sauce, sesame oil, sugar, salt, pepper, and about 1/4 cup water.
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3
Make a couple of deep slashes on the skin side of each piece of chicken and add the chicken to the marinade.
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4
Let rest while you prepare the grill or refrigerate for up to 24 hours, turning occasionally.
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5
Start a charcoal or gas grill; the fire should be only moderately hot and the rack about 4 inches from the heat source.
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6
(You can broil or roast the chicken if you prefer.
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7
To broil, follow the grilling directions; to roast, cook at 450F for about 30 minutes.)
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8
Grill the chicken carefullythis mixture will burn easilystarting at the cooler part of the fire and, as the chickens fat drips less, moving to a hotter part, turning the pieces as necessary to brown them.
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9
Serve the chicken hot or at room temperature, garnished with the scallion and reserved sesame seeds.
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10
Not much different in ingredients, but quite different in flavor: Omit the sesame seeds and oil.
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11
Add 2 or more small fresh chiles (preferably Thai), stemmed, seeded, and minced, or 2 teaspoons chili paste, or to taste.
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12
When the chicken is nearly done, baste it with a couple of tablespoons of fresh lime or lemon juice.
