Teriyaki Chicken Thighs

I love chicken. My favorite part of the chicken is the thighs. Dark meat. YUM!

Recipe adapted from http://www.foodnetwork.com/

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
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Combine the soy sauce,
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sugar,
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sherry,
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vinegar,
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garlic, ginger and red pepper flakes
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and stir until the sugar dissolves.
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Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, (I place mine in a glass baking dish and marinated mine that way) turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
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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. cook until chicken is done.

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And here is the Recipe for you again:

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

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. (I marinated mine in a glass baking dish)

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. cook until the chicken is done.

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