Soy sauce may be used in place of Ponzu but if doing so eliminate the kosher salt.
Prep Time:45 minutes
Cook Time:35 minutes
Total Time:1 hour 20 minutes
1 cup ponzu
3/4 cup finely chopped shallots
1/3 cup rice wine vinegar
1/4 cup raw local honey
1/4 cup chopped fresh cilantro
2 tablespoons sriracha (hot red pepper chili paste)
2 tablespoons white sesame seeds
2 tablespoons chopped fresh ginger
2 tablespoons minced garlic
2 tablespoons sesame oil
12 skin-on chicken thighs, may substitute with drummettes or 6 skin-on breasts (about 3 1/2 pounds)
In a large bowl, combine ponzu sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine.
Preheat an oven proof grill pan over a gas burner on medium and the oven to 350 degree F.
Place the chicken in a large plastic bag or baking dish and cover with the marinade. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours, preferably overnight.
Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and sprinkle on both sides with kosher salt.
Grill the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes.
Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes. Transfer the chicken skin-side up in the roasting pan to the oven, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.
Arrange the chicken on a platter, and spoon the reduced marinade on top, serve with a salad.