Teriyaki Chicken Thighs

2005, Ellie Krieger, All Rights Reserved
TOTAL TIME: 1 hr 28 min
Prep: 10 min
Inactive Prep: 1 hr
Cook: 18 min
 
YIELD: 6 pieces; 1 piece per serving
LEVEL: Easy

ingredients

  • 1 teaspoon finely grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 2 pounds skinless chicken thighs
  • 2 teaspoons sesame seeds
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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.

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  • on March 07, 2012

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    So, eliminated the brown sugar and sherry - just added honey to the marinate. Used chicken legs instead of thighs. Some ppl complained about the broiling option so instead I baked it at 400 degrees for 45 minutes, during the last ten minutes I brushed the chicken legs with reduced, leftover marinate and sprinkled the sesame seeds. It does look a little dark but that is part of because of the sugar or honey in the marinate. Came out delish! Served it over quinoa.

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  • on May 23, 2011

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    I made these chicken thighs but used skinless thighs instead and they tasted great. I made the soba noodle vegetable salad to go along with it and everything was great. I will definitely be making these thighs again.

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