Teriyaki Chicken Thighs
Ready In: 1 hr 20 mins
Serves: 6-8
Ingredients
- 1⁄4 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons dry sherry
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon finely grated fresh ginger
- 1⁄4 teaspoon red pepper flakes
- 2 lbs skinless chicken thighs
- 2 teaspoons sesame seeds
Directions
- Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves.
- Transfer to a resealable plastic bag and add the chicken.
- Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour.
- The chicken can be marinated for up to 4 hours.
- Heat the broiler to high.
- Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes.
- Flip the chicken and broil until almost cooked through, about 8 minutes longer.
- Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
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