Name: Teriyaki Chicken Thighs
Ingredients: 1&frasl;4 cup soy sauce; 2 Tbsp (31 g) packed brown sugar; 2 Tbsp dry sherry; 2 Tbsp rice vinegar; 2 (8 g) cloves garlic , crushed; 1 tsp fresh ginger , grated; 1&frasl;4 tsp chili pepper flakes; 2 lbs (907 g) chicken thighs (skinless); 2 tsp sesame seeds

Teriyaki Chicken Thighs

In Development

¹⁄₄ cup soy sauce
2 Tbsp (31 g) packed brown sugar
2 Tbsp dry sherry
2 Tbsp rice vinegar
2 (8 g) cloves garlic, crushed
1 tsp fresh ginger, grated
¹⁄₄ tsp chili pepper flakes
2 lbs (907 g) chicken thighs (skinless)

¹⁄₄ cup soy sauce
2 Tbsp (31 g) packed brown sugar
2 Tbsp dry sherry
2 Tbsp rice vinegar
2 (8 g) cloves garlic , crushed
1 tsp fresh ginger , grated
¹⁄₄ tsp chili pepper flakes
2 lbs (907 g) chicken thighs (skinless)

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.

2 tsp sesame seeds

2 tsp sesame seeds

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.

Sources:

Ellie Krieger

Images:

Terriyaki Chicken Thighs on rice

Dave's Recipes

Teriyaki Chicken Thighs