Crispy chicken teriyaki

description:

Great texture on the chicken. This teriyaki sauce is added to the chicken after cooking.

ingredients:

4-8 bone-in, skin-on chicken thighs, trimmed, boned, and skin slashed
teriyaki sauce

instructions:

1) Position oven rack about 8 inches from heat source; heat broiler. Season chicken thighs with salt and pepper; set thighs skin side up on broiler pan (or foil-lined rimmed baking sheet fitted with flat wire rack), tucking exposed meat under skin and lightly flattening thighs to be of relatively even thickness (see illustration 6). Broil until skin is crisp and golden brown and thickest parts of thighs register 175° on instant-read thermometer, 18 to 22 minutes, rotating pan halfway through cooking time for even browning.

2) Make teriyaki sauce.

3) Transfer chicken to cutting board; let rest 2 to 3 minutes. Cut meat crosswise into 1/2-inch- wide strips. Transfer chicken to serving platter; stir teriyaki sauce to recombine, then drizzle to taste over chicken. Serve immediately, passing remaining sauce separately.

source:

America's Test Kitchen