Recipe

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• 1/4 cup low sodium soy sauce
• 2 tbsp firmly packed dark brown sugar
• 2 tsp dry sherry
• 2 tbsp rice vinegar
• 2 garlic cloves, minced (or crushed
• 1 tsp peeled finely grated fresh ginger
• 1/4 tsp red pepper flakes
• 8 bone-in chicken thighs, skin removed (about 2 1/2 lb.)
• 1 tbsp sesame seeds

• 1 Make the sauce: combine all sauce ingredients in a small bowl, stir until the sugar dissolves.
• 2 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.
• 3 Preheat the broiler; remove chicken from marinade and arrange it on a broiler pan, skin side down (if the chicken still had skin).
• 4 Discard marinade.
• 5 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.
• 6 Sprinkle the chicken with the sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1-2 minutes longer.