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Teriyaki Chicken Thighs
, 2005, Ellie Krieger, All rights reserved

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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


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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Copyright 2006 Television Food Network, G.P., All Rights Reserved