Marinating the chicken in a mixture of mustard, balsamic vinegar, sesame oil, and wine before cooking keeps them moist, helps crisp their skin, and gives them a rich, deep color. A final coating of toasted sesame seeds adds panache.
The chicken need to marinate for at least 2 hours, so plan accordingly.
1 tablespoon Dijon mustard
1/2 cup balsamic vinegar
1 teaspoon toasted sesame oil
1/4 cup dry white wine
1 tablespoon olive oil
1 garlic clove
8 pieces of chicken
1/4 cup sesame seeds
Kosher salt and freshly ground black pepper
Whisk the mustard, vinegar, and sesame oil in a small bowl. Whisk in the wine, then dribble in the olive oil, whisking until the mixture emulsifies. Finely mince the garlic and shallot and stir them into the marinade. Let sit for 30 minutes at room temperature.
Meanwhile, rinse chicken in cold water and pat them dry.
Strain the marinade into a shallow dish large enough to hold all the chicken in a single layer. Place them skin side down in the marinade, cover, and refrigerate for 1 hour. Turn, cover, and refrigerate for at least 1 hour longer, or up to overnight.
Grill or Broil until done.