Easy Teriyaki Chicken

Growing up in Seattle, we had access to what we believe is the best Teriyaki Chicken in the world. EVER. No other state, no other country comes close. ;)

So, after having moved to Scottsdale, we have made many attempts at finding something that fills our Teriyaki Chicken void. Those quests have always failed.

This recipe is not like the Teriyaki Chicken in Seattle, but we like it. It's better for you. And it will do the trick. Chicken thighs get marinated for 4 hours and get broiled in the oven. Easy. To make it more comparable to Seattle Teriyaki Chicken, you could smother it in teriyaki sauce :P (The True Food Cookbook has a great Teriyaki Sauce recipe.)

Teriyaki Chicken

1/2 Cup low-sodium soy sauce
1/4 Cup honey or brown sugar
1/4 Cup sherry
1/4 Cup rice wine vinegar or white wine vinegar
4 Cloves garlic, minced
2 Teaspoons ginger, grated or minced
1/2 - 1 Teaspoon red pepper flakes
3 lbs Skinless, boneless, chicken thighs
1 Tablespoon sesame seeds

Directions:

Add all the ingredients up to the red pepper flakes into a gallon sized ziploc bag and mix thoroughly. Add the chicken, massage the marinade into the chicken and let it sit in the fridge for four hours, one hour if pressed for time.

Set oven to broil, place the rack 1/3 from the top. Place chicken (what would be, skin side down) on a wired-rack lined, rimmed baking sheet. Broil for 8-10 per side. Add sesame seeds during the last 1-2 minutes of cooking.

Enjoy! If you like your food seasoned well, sprinkle a little salt over the chicken as soon as it comes out of the oven. Or add teriyaki sauce :)