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4 boneless, skinless chicken easts or thighs
2 cloves ginger, minced
1/2 yellow onion, finely chopped
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon ground ginger
1/2 teaspoon red pepper flakes
Parsley, for garnish
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Combine all the ingredients in a plastic container or bag. Shake it around so the marinade coats the chicken thoroughly. Place the chicken in the refrigerator and let it marinate for two hours, or up to overnight. If possible, turn the chicken occasionally so all surfaces are exposed to the marinade.
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Preheat the grill. Remove the chicken from the marinade and discard the remaining liquid. Grill the chicken for five to eight minutes on each side, or until the chicken is cooked all the way through. Remove the chicken from the grill, garnish with chopped parsley, and serve.
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