Teriyaki Chicken Thighs

Ingredients:

8 chicken thighs

1/2 cup soy sauce

1/4 cup water

3 T honey

2 t grated fresh ginger

3 T dry sherry (see comments)

1 clove garlic, minced

2 t red pepper flakes

Directions:

Place the chicken in a plastic bag or bowl. Combine all the other ingredients to form a marinade, mixing them well to fully dissolve the honey. Seal the bag or cover the bowl, and refrigerate from 8 to 24 hours.

Remove chicken from marinade and place all pieces skin side down in a single layer. Pour some of the marinade over them, to reach the level of the bottom fourth of the layer. Bake, covered with aluminum foil in a 325F oven for 2 hours. 

Remove the foil, turn the chicken pieces skin side up, and bake at 425F for 25 minutes more. If you like a particularly crispy skin. turn the broiler on and watch carefully, as the honey from the marinade might burn.

Serve it with white rice and some sauteed vegetable.