I had the opportunity to choose Sesame-Teriyaki Chicken Thighs as this weeks CEiMB recipe pick. I rarely cook with bone-in chicken, but since my winter CSA was offering chicken wings I decided to push myself outside of my comfort zone. With no previous experience with cooking wings, I thought it would be best for me to give it a test run. I baked a batch of them with hot sauce on Super Bowl Sunday; we loved them and I was hooked! I was thrilled to see that Ellie also had a bone-in baked chicken recipe with an Asian flavor twist.
I baked mine at 425 degrees for 10 minutes longer than the book called; I wanted mine extra crisp and golden. I thought the marinade was a bit subtle, next go around I might add a bit more fresh ginger and garlic and possibly apricot jam.
- 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 (I used wings)
- 2 teaspoons sesame seeds
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.
Heat the oven to 425 degrees. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 20 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.
Recipe from Ellie Krieger
We served the chicken with a large salad: mixed lettuce, grape fruit, granny smith apple, dates, peanuts. and star fruit in a poppy seed dressing.