Main Ingredients:

2 tablespoons light soy sauce (usukuchi shoyu)
2 tablespoons saké
2 tablespoons mirin
2 tablespoons light miso
2 green onions, crushed and slivered
1 teaspoon minced ginger root
1 garlic clove, minced
8 boned chicken thighs, skin intact
1 tablespoon seven-spice powder (optional)

Cooking Preparation of the Recipe:

Miso marinade adds a rich flavor to this country-style grilled chicken. Thigh meat stays moist and tender, but boned chicken breasts are delicious, too. The chicken can be sautéed in a skillet

Blend soy sauce, saké, mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times.

Preheat a hibichi, portable tabletop grill or charcoal grill. Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture.

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