Teriyaki Chicken Thighs

Ingredients
1/4 c low sodium soy sauce
2 T brown sugar
2 T rice vinegar
2 garlic cloves, minced in a garlic press
1 t finely grated fresh ginger
1/4 t red pepper flakes
2 lbs skinless, boneless chicken thighs (with skin okay, too)
2 t sesame seeds (optional)

Directions
1. In a large bowl, combine soy sauce, sugar, vinegar, garlic, ginger and red pepper flakes and stir until sugar dissolves.
2. Add the chicken and turn occasionally to completely 45 minutes to 1 hour
OR transfer to a large zip lock bag and add chicken. Seal bag, turn bag and refrigerate for one hour.
Note: Chicken can marinate for up to 4 hours
3. Set the broiler and place top rack nearest heat source.
4. Line a baking pan with tin foil and add the chicken. Pour marinade over chicken pieces. Broil until brown and crispy, about 5 if no skin-8 minutes if with skin.
5. Flip the chicken pieces and continue to broil until almost done (if adding seeds) or done, if not using seeds, 5 - 8 minutes.
6. Optional: sprinkle with sesame seeds and cook until seeds turn golden brown and chicken is done, 1 to 2 minutes longer.

Serves 4 - 6
10 minute prep
1 hour marinating time
16 minutes cooking time

Adapted from Food Network recipe