Sesame-Teriyaki Chicken Thighs

In 'The Food You Crave' by Ellie Krieger. 389 calories, 12 g fat

• Ready In: 50 mins
• Serves: 4

Ingredients

• Teriyaki Sauce

• 1⁄4 cup low sodium soy sauce
• 2  tablespoons  firmly packed dark brown sugar
• 2  teaspoons dry sherry
• 2  tablespoons rice vinegar
• 2  garlic cloves, minced (or crushed with a garlic press, about 2 t.)
• 1  teaspoon  peeled finely grated fresh ginger
• 1⁄4 teaspoon red pepper flakes

• Remaining Ingredients

• 8  bone-in chicken thighs, skin removed (about 2 1/2 lb.)
• 1  tablespoon sesame seeds

Directions

1. Make the sauce: combine all sauce ingredients in a small bowl, stir until the sugar dissolves.
2. Pour 1/2 cup sauce (save remaining sauce for another use) in a zip-lock plastic bag; add in the chicken; seal bag and marinate chicken in the refrigerator for at least 30 minutes and up to 4 hours.
3. Preheat the broiler; remove chicken from marinade and arrange it on a broiler pan, skin side down (if the chicken still had skin).
4. Discard marinade.
5. Broil the chicken until brown and crispy, 8-10 minutes, then turn the pieces over and broil until almost cooked through, about 8 minutes longer.
6. Sprinkle the chicken with the sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1-2 minutes longer.