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CHICKEN - BROIL - Teriyaki Chicken Thighs
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| Teriyaki Chicken Thighs 2005, Ellie Krieger, All Rights Reserved 6 pieces; 1 piece per serving 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 |
| 2 pounds | 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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