SESAME-TERIYAKI CHICKEN THIGHS

From Ellie Krieger's The Food You Crave


1/2 cup teriyaki sauce (recipe follows)
8 bone-in chicken thighs (about 2 1/2 lbs) skin removed
1 tablespoon sesame seeds

TERIYAKI SAUCE

1/4 cup low-sodium soy sauce
2 tablespoons firmly packed brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced (about 2 teaspoons)
1 teaspoon peeled and finely grated fresh ginger
1/4 teaspoon red pepper flakes.

Combine all teriyaki ingredients in a small bowl, stirring until sugar dissolves.

Pour the 1/2 cup sauce into a sealable plastic bag and add the chicken.  Seal the bag and marinate the chicken in the fridge for at least 30 minutes and up to 4 hours.

Preheat the broiler.  Remove the chicken from the marinade and arrange it on a broiler pan skin side down (if the chicken still had skin).  Discard the marinade.  Broil the chicken until brown and crispy, 8 to 10 minutes, then turn the pieces over and broil until almost cooked through, about 8 minutes longer.

Sprinkle the chicken with the sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.  YIELD:  4 servings