Grilled Chicken, Korean Style

Step 1: Place each chicken piece between 2 sheets of plastic wrap. Using a meat tenderizer, gently pound to a uniform thickness of 1/4 inch. Place in a glass bowl and rub evenly with the lemon juice.

Step 2: In a small, dry fry pan over low heat, toast the sesame seeds, stirring occasionally, until fragrant and golden brown, 3 to 5 minutes. Set aside 1 tablespoon of the toasted seeds. Transfer the remaining 1 tablespoon seeds to a mortar and grind with a pestle, or transfer to a spice grinder and grind to a powder.

Step 3: In a small bowl, stir together the ground sesame seeds, garlic, minced green onions, soy sauces, sugar, sesame oil, ginger and pepper.

Step 4: Pour over the chicken, turn the pieces to coat evenly, cover and refrigerate for at least 3 hours or as long as overnight.

Step 5: Prepare a fire in a grill.

Step 6: When the coals are hot, place the chicken pieces directly on the grill rack. Grill until lightly charred, about 5 minutes. Using tongs, turn and cook until charred on the other side, 3 to 4 minutes more. Alternately, preheat a stovetop grill pan over medium-high heat. When hot, spray the cooking surface lightly with oil or nonstick cooking spray. Grill the chicken until lightly charred, about 4 minutes per side. Transfer to a serving platter.

Step 7: Sprinkle with the reserved sesame seeds and the slivered green onions and serve.