Teriyaki Chicken Thighs
- Level: Easy
- Total: 1 hr 28 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 18 min
- Yield: 6 pieces; 1 piece per serving
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 210 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 450 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 0.2 grams
- Protein
- 31 grams
- Level: Easy
- Total: 1 hr 28 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 18 min
- Yield: 6 pieces; 1 piece per serving
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 210 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 450 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 0.2 grams
- Protein
- 31 grams
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.
- 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.
