I like to use recipes I can start in the morning and finish when I get home with minimal prep required on either end. It’s one of my best skinny secrets because it helps me avoid eating out after a long day at work. I’ve already decided and committed in the morning. No decision-making required on an empty stomach and tired legs.
The teriyaki marinade for this crispy and flavorful chicken can be mixed and stored up to a week. In the morning, pop the chicken thighs into a Zip-lock bag and place in the refrigerator. When ready for dinner, drain the chicken and grill or broil the thighs for 6-8 minutes per side. As a finishing touch, I use black sesame seeds in addition to regular sesame seeds. If you don’t have or can’t obtain black sesame seeds, it won’t change the flavor to leave them out. (Hint: Places like Central Market and Whole Foods in my area sell them in the bulk spice aisle so you don’t have to buy very much.)
- ⅓ cup low-sodium soy sauce
- 3 tablespoons firmly packed dark brown sugar
- 3 tablespoons dry sherry
- 3 tablespoons rice vinegar
- 3 garlic cloves, crushed with a garlic press or minced
- 1½ teaspoons peeled and finely grated fresh ginger
- ¼ teaspoon red pepper flakes (adjust to your spice tolerance)
- 8-10 boneless, skinless chicken thighs
- Sesame seeds
- Black sesame seeds
- Chopped chives (optional)
- Whisk together first seven ingredients to make teriyaki marinade.
- Pour marinade into gallon zippered plastic bag or bowl along with chicken thighs. Allow to sit in the refrigerator a minimum of 30 minutes or all day if necessary.
- Preheat broiler. Drain teriyaki sauce into 2-quart glass batter bowl and reserve. Arrange chicken thighs "skin" side down on foil-covered cookie sheet. Place under broiler (or grill, if you prefer) until brown and crispy 6-8 minutes.
- Meanwhile, cook reserved teriyaki sauce in microwave 4-5 minutes. Sauce will boil and cook down a bit.
- When turning chicken thighs, brush marinade over the top and continue to broil another 6-8 minutes until chicken is almost cooked through.
- Sprinkle chicken with "white" sesame seeds and cook until seeds turn golden brown--about 1-2 minutes longer. Remove from oven and sprinkle with black sesame seeds before serving. Garnish with chopped chives if desired.