2 tablespoons sambal oelek or other hot chile paste

2 tablespoons toasted sesame oil

2 tablespoons soy sauce

2 teaspoons canola oil

2 tablespoons honey

2 garlic cloves (large), crushed

1 tablespoon minced fresh ginger

4 Chicken pieces, such as:

4 boneless, skinless chicken breasts

  or

4 bone-in chicken breasts skinless or skin on

  or

4 bone-in chicken legs, thigh attached skinless or skin on

If you are grilling, mix the marinade ingredients in a shallow plastic or glass container with an airtight lid, and add the chicken.  Thoroughly turn the chicken around in the marinade, so that it gets well-coated.  Let sit for a few hours in the fridge if possible, although it's not purely necessary -15 minutes will do.  Preheat your grill.  Remove the chicken from the marinade and grill as you would ordinarily, or according to manufacturer instructions, until cooked through.  Discard excess marinade - it had raw poultry in it, so it's not safe to eat or to use as a basting sauce for a short-cook item.

If using the oven-method, preheat your oven to 400 F.  Prepare a large baking dish (with sides) by spritzing it lightly with canola oil.  Mix the marinade ingredients together.  Lay the chicken pieces in the dish and spoon the sauce mixture evenly over each piece, spreading it thickly over the entire exposed surface of the chicken.  If you would like a one-pot meal, tumble a few cut root-vegetables around the chicken pieces.  Place in preheated oven, and bake for 45 minutes (25 minutes if you are using boneless chicken).

Garnish either version with sesame seeds or minced green onion, if you like.