Teriyaki Chicken Thighs

• 1/4 cup low sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons dry sherry
• 2 tablespoons rice vinegar
• 2 garlic cloves, minced
• 1 teaspoon finely grated fresh ginger
• 1/4 teaspoon red pepper flakes
• 2 lbs 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.
2. Transfer to a resealable plastic bag and add the chicken.
3. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour.
4. The chicken can be marinated for up to 4 hours.
5. Heat the broiler to high.
6. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes.
7. Flip the chicken and broil until almost cooked through, about 8 minutes longer.
8. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

soy sauce, brown sugar, sherry, rice vinegar, garlic, ginger, red pepper, chicken thighs, sesame seeds

Taken from www.food.com/recipe/teriyaki-chicken-thighs-298265 (may not work)