4 chicken breast halves, skin on and bone in
1/2 cup soy sauce
1/4 cup teriyaki sauce
1 stalk lemongrass -- chopped
1/4 onion -- finely minced
2 cloves garlic -- finely minced
2 tablespoons black bean sauce
1 tablespoon ginger -- finely grated
2 tablespoons chili sauce with garlic -- (sriracha)
1 teaspoon hot pepper flakes
2 tablespoons rice wine -- (aji-mirin)
2 tablespoons sweet soy sauce -- (kecap manis)
(use molasses if unavailable)
1 tablespoon rice wine vinegar
2 tablespoons sesame seeds
3 tablespoons sesame oil
1 tablespoon Korean stir fry sauce (optional)
1 tablespoon hoisin sauce
1 tablespoon chili oil
1 tablespoon cilantro -- finely chopped (optional)

Place all ingredients except the chicken in a large Ziploc baggie, and mix to blend all ingredients together.

Add Chicken pieces and distribute evenly in the bag. Seal, place on plate and refrigerate at least 2 hours, turning every 30 minutes.

Heat the grill for low coals. Grill the chicken, turning frequently and basting with marinade, for approximately 30 minutes or until done. The sugars in the marinade will char quickly, so covering the grill will reduce the flames and charring.

Submitted by: Lynn G.