Sweet and Spicy Barbecued Korean Chicken
Boneless, skinless thighs are one of your best defenses against the microwave's dehydrating powers; of all the cuts of chicken, the thigh is the most likely to stay juicy. Season about 6 of them with salt and pepper, place them in the dish, and cover and cook on high for 12 to 16 minutes, turning the meat over halfway through. Cut into the thickest part of a thigh to test for doneness; juices should run clear, and meat should be opaque. After you remove the chicken, warm a small bowl of Korean barbecue sauce (like CJ Bibigo Korean BBQ Marinade and Cooking Sauce, which has ginger and roasted sesame seeds) for 45 seconds; then brush it over the cooked meat.