8 chicken thighs, bone in and skin on 2 cups sake 3 green onions, minced 2 cloves garlic 2 teaspoons fresh ginger, minced 2 Tablespoons rice wine vinegar 1 Tablespoon soy sauce Salt Freshly ground black pepper Toasted sesame seeds, for garnish Fresh cilantro leaves, for garnish

Preparation

In a nonreactive baking dish large enough to hold all the chicken, place the sake, green onions, garlic, ginger, rice wine vinegar and soy sauce and mix well. Add chicken and turn to coat. Cover and marinate for 3 hours in refrigerator. Preheat grill to medium-high. To prepare chicken, remove chicken from marinade and shake off excess liquid. Season chicken thighs with salt and pepper. Grill thighs, skin side down for about 10 minutes. Turn chicken and place on side of grill (or cooler part) and close cover of grill. Continue cooking for another 10-15 minutes, or until completely cooked through. Garnish with toasted sesame seeds and cilantro.