Teriyaki Chicken Thighs

Ingredients

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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

1. Stirring is required to ensure that the sugar dissolves in the mixture of soy sauce, sugar, sherry, vinegar, garlic, ginger, and red pepper flakes. Add the chicken and transfer it to a sealable plastic bag. Chicken should be marinated for an hour in the refrigerator, rotating the bag once. Up to four hours can be spent marinating the chicken.
2. The broiler should be on high. Place the chicken skin-side down on a broiler pan, and broil for 8 to 10 minutes, or until it is browned and crispy. It takes around 8 minutes longer to broil the chicken after flipping it. Sesame seeds should be sprinkled on top and cooked for a further 1 to 2 minutes, or until the chicken is cooked through.

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