Togarashi Grilled Chicken

Ingredients

Asian Chicken Marinade:
½ cup sesame oil
¼ cup rice vinegar
¼ cup soy sauce
2 tablespoons chili oil
2 tablespoons hot sauce
3 tablespoons shichimi togarashi seasoning
Salt and pepper to taste

For Grilling:
3 pounds chicken wings separated, wing tips removed (you can use any cut of chicken for this marinade)

Directions

Marinade:
Whisk all of your ingredients together in a medium-sized bowl until well combines.

Marinate your chicken in a baggie or a large bowl, sealed, at least 1 hour in the refrigerator, or overnight for more flavor penetration. 24 hours is great for a chicken marinade.

Charcoal Grilling:

Open the bottom vent of your grill.

Stack your charcoal briquets in a pyramid on the bottom grill grate. Add lighter fluid (per the product directions) or use a chimney starter.

Light the charcoal. Leave the grill uncovered. Burn until the flames die out and the burning charcoal begins to ash over.

Spread the briquets in a single layer when they are covered in ash.

Remove the chicken wings from the marinade and discard the marinade. Grill the chicken wings for 20 minutes, turning once halfway through. Keep an eye on them so the skins do not burn. The wings are done when they measure 165 degrees F internally.