Sesame-Teriyaki Chicken Thighs

Adapted from Ellie Krieger’s “The Food You Crave” Cookbook Recipe
Ingredients:

Teriyaki Sauce

1/4 cup low-sodium soy sauce
2 tbsp firmly packed dark brown sugar
2 tbsp dry sherry
2 tbsp rice vinegar
2 garlic cloves, crush with garlic press
1 tsp peeled and finely grated fresh ginger
1/4 tsp red pepper flakes

Combine all ingredients in small bowl, stirring until sugar is dissolved. Refrigerate left overs for one week.

Chicken:
1/4 cup Teriyaki Sauce (prepared as above)
4 bone-in chicken thighs with skin removed
1/2 tblsp sesame seeds

Pour the sauce into a zip-lock bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator for at least 30 minutes and up to 4 hours.

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