Whisk together ingredients scallions through ground white pepper in a mixing bowl.

Place chicken parts in a large plastic zip lock bag. Add marinade. Let sit in fridge for 2 hours.

Empty chicken and marinade into a casserole dish. Cover the chicken with the sesame seeds and scallions. Add a tiny pinch of salt atop each piece of chicken.

Roast uncovered at 350° for approximately 50 minutes or until thermometer reaches 165° on each piece of chicken.

Variations; Basil, crushed pineapple, crushed pepper flakes, chile oil, mushrooms, cilantro, chives, ponzu, tamari, honey, rice vinegar, agave, grapefruit, horseradish, sherry, mustard powder, red wine sediment paste, shallots, habanero, celery, celery seed, fennel seed, fennel, 5 spice powder, star anise, orange, parsley, lime, lemon, lemongrass, mirin, sake, black sesame seeds, miso, sea salt, flax seed, hemp seeds, poppy seeds, tomato, thyme, sunflower seeds, sunflower oil, canola oil, olive oil, pumpkin, dijon