Teriyaki Chicken Thighs

  • 1/4 C soy sauce
  • 2 Tbs. brown sugar
  • 2 Tbs. dry sherry
  • 2 Tbs. rice vinegar
  • 2 garlic cloves, crushed
  • 1 tsp. finely grated fresh ginger
  • 1/4 tsp. red pepper flakes
  • 2 lb. skinless chicken thighs
  • 2 tsp. sesame seeds

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.

Date Added:February 08, 2010
Classification:Poultry Main Dishes
Course:Main Course

Grill, Marinate