Grilled Miso Chicken

Ingredients

2 tablespoons light soy sauce, (usukuchi shoyu)
2 tablespoons sake
2 tablespoons mirin
2 tablespoons light miso
2 green onions, crushed and slivered
1 teaspoon gingerroot, minced
1 garlic clove, minced,
8 chicken thighs, boneless, skin intact
1 tablespoon five-spice powder
toasted sesame seeds

Directions

Blend soy sauce, sake 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.
(Can also be cooked in a skillet.
).
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 seven-spice mixture.