Teriyaki Chicken Thighs

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  • 14 cup soy sauce
  • 2 Tbsp (31 g) packed brown sugar
  • 2 Tbsp dry sherry
  • 2 Tbsp rice vinegar
  • 2 (8 g) cloves garlic, crushed
  • 1 tsp fresh ginger, grated
  • 14 tsp chili pepper flakes
  • 2 lb (907 g) chicken thighs (skinless)

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.

  • 2 tsp sesame seeds

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.