CB's Korean-Style Chicken

• 3 lbs boneless, skinless chicken thighs
• 1/3 cup soy sauce
• 2 Tbsp sugar
• 1 Tbsp sweet rice wine
• 1/2 medium onion, grated
• 2 cloves garlic, mashed and minced
• 1 tsp ginger, grated
• 1 tsp Chinese-style dry mustard powder
• 1/4 tsp black pepper
• 1 tsp sesame seeds, toasted for garnish
• green onions, chopped for garnish
• white rice, for serving

Glaze

• 1/4 cup soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp melted butter

For glaze: mix ingredients together in a small bowl and set aside.

Flatten chicken thighs. Mix the next six ingredients (soy sauce through ginger) in a large plastic bag. Add chicken, and seal. Place the sealed bag in the refrigerator 1 hour. About 30 minutes before grilling, remove chicken from marinade. Pat chicken dry, and cover loosely with plastic wrap. Preheat grill to high; then lower one side to medium.

Spray the chicken with canola oil. Sear one side of it over high heat. Then move the chicken, seared side up, to the medium side of the grill. When the chicken reaches an internal temperature just below 160 F, remove it to a foil tray or pan, and put it back on the medium side of the grill. Brush on the glaze, and loosely cover the pan with foil. Chicken is ready when it reaches an internal temperature of 180 F.

Arrange the grilled chicken on a platter, and drizzle with glazing sauce.

Makes 6 servings.