This chicken also can be cooked on the grill, for approximately 3 minutes per side, or on the panini press, though for convenience I cooked it under the broiler. Serves 4; can be multiplied.
Ingredients
6 oz reduced-sodium soy sauce
1 Tbsp minced garlic
2 tsp minced fresh ginger root
2 Tbsp dry white wine
3 Tbsp granulated sugar (or sugar substitute)
2 Tbsp pureed peeled Asian pear (or kiwi)
1/2 tsp sesame oil
Fresh black pepper, to taste
1-1/2 lb boneless, skinless chicken thighs (approx. 5 pieces), trimmed of large pieces of fat
Small pieces of romaine lettuce leaves
Sesame seeds for garnish (optional)
Directions
Position a rack in your oven approximately 6 inches from the broiler heat. Line a rimmed baking sheet with aluminum foil, and set aside.
Combine first 8 ingredients in a large mixing bowl, and stir together to combine.
Add the chicken pieces, and marinate for at least 1, but not more than 2, hours, turning occasionally to make sure the marinade reaches all parts of the meat.
When you're ready to cook, heat the broiler on high heat. Drain the chicken pieces and set them bottom-side up on the baking sheet.
Broil for 4-6 minutes on the first side, until the chicken begins to crisp on the edges. Flip the chicken pieces, and broil on the second (top) side for 4 minutes. Do not overcook.
Remove chicken from the oven, and when it's cool enough to tough, slice on the bias. Pile 2 or 3 slices in a lettuce leaf, and secure with a toothpick.
Serve warm or at room temperature, or chilled.