Sesame Teriyaki Chicken Thighs (Grill, Broiler, or Air Fryer)

Sesame teriyaki chicken thighs cooked on the grill, broiler, or air fryer. Good hot—and even better the next day.

6 servings

Prep Time 10

Cook Time 15

marinating time 8

Total Time 8 25

Whisk together in a medium bowl: ⅓ cup soy sauce, 3 tablespoons dark brown sugar, 3 tablespoons dry sherry, 3 tablespoons rice vinegar, 3 garlic cloves, 1½ teaspoons fresh ginger, and ¼ teaspoon red pepper flakes.
Pour the marinade into a gallon-size plastic zippered bag or large bowl with the 8 4-oz. boneless, skinless chicken thighs. Allow the chicken to marinate in the refrigerator at least 1 hour or as long as all day.

Preheat your grill to 400-425˚F (200-220˚C). Drain the teriyaki sauce from the chicken into a microwave-safe 4-cup measuring cup.
Cook the reserved teriyaki sauce in a microwave for 4-5 minutes. The sauce will boil and cook down a bit.
Arrange the chicken thighs on a hot grill with the smooth side down. Cook until the bottom browns, about 6-8 minutes. Turn the chicken thighs, brush the marinade over the top, and grill for another 6-8 minutes. The chicken is done when it reaches an internal temperature of 170˚F (77˚C).
Sprinkle the thighs with 1-2 tablespoons sesame seeds and remove from the grill. Garnish with chopped parsley, green onions, or chives, if desired.

Freezing: Double-wrap cooked chicken and freeze up to 2–3 months for best quality.

Refrigerating: Store leftovers in an airtight container and eat within 3–4 days.

Air Fryer: Cook at 375°F, turning halfway, until chicken reaches 170°F.

Broiler: Broil on a foil-lined sheet 6–8 minutes per side, basting with cooked marinade near the end; broil briefly to brown.