Categories: Asian, Chicken, Main Dish

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 seed

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.

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