Sesame-Teriyaki Chicken Thighs |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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In 'The Food You Crave' by Ellie Krieger. 389 calories, 12 g fat Ingredients:
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 |
8 bone-in chicken thighs, skin removed (about 2 1/2 lb.) |
1 tablespoon sesame seeds |
Directions:
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.
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