Teriyaki Chicken Thighs

In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a large resealable freezer bag. Add the chicken. Seal the bag and marinate the chicken thighs in the fridge, turning once, for 1 hour. The chicken can be left to marinate for up to 4 hours.

Preheat the oven to 375 F.

Place the chicken in a baking dish in a single layer and drizzle the remaining juices from the bag over the chicken. Sprinkle the sesame seeds on top of the chicken. Bake in the oven for approximately 30 minutes or until chicken is cooked through, basting occasionally.