Teriyaki Chicken Thighs

Teriyaki Chicken Thighs

½ cup soy sauce
3 tbs brown sugar
4 tbs sherry
4 tbs rice wine vinegar
2 tsp garlic
½ tsp red pepper flakes (more or less)
2 tsp sesame seeds
Squeeze of ginger (ok, this is when I use the minced stuff in a tube – or a nice grate of fresh or a few tsp of dry)
Chicken thighs (I use boneless/skinless from Costco, about 10 total)

Mix all except sesame seeds & thighs. Pour over thighs in zip bag or baking dish. Allow to marinate at least 1 hour, up to 4.

Bake chicken (or grill) til cooked through. You can turn the broiler on at the end if you are looking to make it crispy on the outside, just be careful as it will burn quickly. I generally bake mine for 1 hour or so at 375 as hubby will NOT eat chicken unless it’s 100% cooked. Sprinkle with sesame seeds before serving.

Serve with rice or sesame noodles