Teriyaki chicken thighs
Chicken and a Teriyaki glaze are a match made in heaven.
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.