Sesame-Teriyaki Chicken Thighs - cooking recipe

Ingredients

Teriyaki Sauce
1/4 cup low sodium soy sauce
2 tablespoons firmly packed dark brown sugar
2 teaspoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, minced (or crushed with a garlic press, about 2 t.)
1 teaspoon peeled finely grated fresh ginger
1/4 teaspoon red pepper flakes
Remaining Ingredients
8 bone-in chicken thighs, skin removed (about 2 1/2 lb.)
1 tablespoon sesame seeds

Preparation

Make the sauce: combine all sauce ingredients in a small bowl, stir until the sugar dissolves.
Pour 1/2 cup sauce (save remaining sauce for another use) in a zip-lock plastic bag; add in the chicken; seal bag and marinate chicken in the refrigerator for at least 30 minutes and up to 4 hours.
Preheat the broiler; remove chicken from marinade and arrange it on a broiler pan, skin side down (if the chicken still had skin).
Discard marinade.
Broil the chicken until brown and crispy, 8-10 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, 1-2 minutes longer.