Teriyaki Chicken Thighs
This delicious chicken can also be grilled, making it a perfect all year round recipe. Dovetailing Tip: Cook an additional 1 pound of chicken thighs to use in Asian Chicken Salad on day 3.
Yield: 6 pieces; 1 piece per serving
Serving size: 6
Calories per serving: 347
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
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.