Teriyaki chicken thighs

Chicken and a Teriyaki glaze are a match made in heaven.
  • 60ml low-sodium soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp dry sherry
  • 2 tbsp rice vinegar
  • 2 garlic cloves, crushed with a garlic press or minced
  • 1 tsp finely grated fresh ginger
  • 1/4 tsp red chilli flakes
  • 910g skinless chicken thighs
  • 2 tsp 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 oven grill to high. Arrange the chicken on a baking tray skin side down and grill until brown and crispy, 8 to 10 minutes. Turn the chicken and grill 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.

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