While I love chicken, I think the thighs are my least favorite part. However, these really were tasty. A few of the edges burned just a bit in the broiler, but not enough to hurt them thank goodness. Probably because, as usual, I was trying to do two things at once. My good friend Shelby at TWD had some delicious looking granola on her blog this week. I decided to try that and I was mixing that up as my chicken was in the broiler about to set the house on fire! By the way, the granola is to die for. Check out her blog for the recipe. Her photos always make everything look fabulous. I can't wait to have this granola for breakfast over my yogurt!
I had also been practicing my violin. After three lessons, I have moved on from twinkle twinkle to Lightly Row. I was trying to hum and get the tune memorized in this old brain of mine while I was cooking. The song just doesn't end right. You know I just have to have closure on everything. It's who I am. And this song ends with two notes that do not sound anything at all like ending notes. What's a girl to do? I mean I can't re-write every song that doesn't end the way I think it should, right?
Back to the chicken (I get distracted so easily, can you tell?) I substituted cayenne pepper for the red pepper flakes and I substituted apple vinegar for the rice vinegar.The thighs had to be marinated in the teriyaki sauce for 30 minutes, then placed on a broiler pan.
Cook in the broiler for 8-10 minutes on each side. Ours were a little under done, however, when we sat down to eat, so I had to pop them in the microwave for a minute or two. My DH says he is taking the leftovers to work for his lunch tomorrow! I served them up with wild rice and some steamed vegetables. Delicious. Definitely try these. I'll make them again and again, but next time I might try using breasts instead of thighs.
My ONLY problem with this recipe is I HATE cleaning the broiler pan. Messy messy job. But I love this recipe and thank you Jessica for choosing it!!
Here is the recipe:
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds
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.
Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil 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.