Teriyaki chicken thighs

1

Ingredients

  • 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

Use imperial measurements

Method

How to make Teriyaki chicken thighs

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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