Dave 'n' Jenny

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• 1/2 cup Teriyaki Sauce
• 8 bone-in chicken thighs (about 2 1/2 pounds), skin removed
• 1 tablespoon sesame seeds

For the Teriyaki Sauce:

• 1/4 cup low-sodium soy sauce
• 2 tablespoons firmly packed dark brown sugar
• 2 tablespoons dry sherry
• 2 tablespoons rice vinegar
• 2 garlic cloves, crushed with a garlic press or minced (about 2 teaspoons)
• 1 teaspoon peeled and finely grated fresh ginger
• 1/4 teaspoon red pepper flakes

Combine all the ingredients in a small bowl, stirring until the sugar dissolves. Makes about 1/2 cup.

Pour the sauce into a seal-able plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator for at least 30 minutes and up to 4 hours. Preheat the broiler. Remove the chicken from the marinade and arrange it on a broiler pan skin side down (if the chicken still had skin). Discard the marinade. Broil the chicken until brown and crispy, 8 to 10 minutes, then turn the pieces over and broil until almost cooked through, about 8 minutes longer. Sprinkle the chicken with the sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

We served this with rice and sautéed broccoli, and it was quite tasty. We didn't change too much—we used ground ginger instead of fresh (about a teaspoon), regular soy sauce instead of low-sodium, and only 1 pound of chicken thighs since it's just the two of us I used a bit more red pepper flakes, too, since spicy is yummy! My main problem with this recipe was having to remove the skin from the chicken thighs. Major pain. The whole thing would have taken half the time if I hadn't had to do that step. Oh, well.

I hope you guys enjoy this one!

Cookbook: 

The Food You Crave: Luscious Recipes for a Healthy Life