Teriyaki Chicken Thighs

By lianbl88

A delicious way to have chicken thighs, serve with risotto with asparagus for a complete meal; or add your favorite side.

Ingredients

• 1/4 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons dry sherry
• 2 tablespoons rice vinegar
• 2 garlic cloves, crushed with a garlic press or minced
• 1 teaspoon finely grated fresh ginger
• 1/4 teaspoon red pepper flakes or 1/2 teaspoon red pepper paste
• 2 pounds chicken thighs trim extra fat from sides if desired.
• 2 teaspoons sesame seeds

Details

Servings 1
Preparation time 240mins
Cooking time 270mins
Adapted from foodnetwork.com

Preparation

Step 1

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 4 hours. The chicken can be marinated for up to 6 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 - 10 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

Can also do on the grill - start with skin side up, same cooking time,

Recipe courtesy Ellie Krieger