Tuesday, June 1, 2010

Recipe Of The Day: Teriyaki Chicken Thighs

We got a request via twitter for a Teriyaki Chicken recipe that was quick, easy and cheap. This one right here is great for families on the go or for those of you who don't have too much time to spend cooking a great tasting dish. The tang and spice from the pepper, paprika, sesame oil and brown sugar are great and go perfectly with brown rice and steamed vegetables to keep the dish light and healthy.
Thanks for the request, this was a hit this weekend during our Memorial Day BBQ madness in the kitchen and on the grill.
Good Luck and Enjoy!

¼ cup low-sodium soy sauce
3 TBS brown sugar
2 TBS dry sherry
2 TBS rice vinegar
1 TBS smoked paprika
1 tsp sesame oil
1 TBS cayenne pepper
2 garlic cloves, (crushed and diced)
1 tsp finely grated fresh ginger
¼ teaspoon red pepper flakes
2 lbs skinless chicken thighs
2 tsp sesame seeds

Combine the soy sauce, sugar, sherry, paprika, sesame oil, cayenne, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves.
Transfer to a re-sealable 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.

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