Saturday, July 17, 2010
Teriyaki Chicken Thighs
So I always manage to have chicken thighs around since they are so cheap and never know what to do with them. This is a recipe I found on Food Network that was pretty tasty. To top it off it has sesame seeds on it and we all know how much I adore them.
I really like to cook with chicken thighs because they stay super moist pretty much no matter how you cook them.
1/4 cup 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
1-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.
2-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.
**Randi's Side Notes**
~ I left the sherry out all together and I thought it tasted just fine. Course I haven't had it with so maybe I am missing out on a bigger explosion of flavor in my mouth :)
~ I added some sesame seeds to the marinade just to get some more in there. I am a lover of those little guys.
~ I also haven't perfected how to use the broiler in this oven so I tend to just bake most of my food in the oven instead.
~ For gluten free, please make sure that you double check your soy sauce label. Some brands do have gluten in it.