Spicy Teriyaki Broiled Chicken Thighs

Stir together 1/2 cup of Soy Vay Veri Veri Teriyaki Marinade and Sauce with 1/2 tsp cayenne.

Place chicken thighs in a sealed plastic freezer bag or in a glass dish. Pour the marinade mixture into the bag or dish, coating the meat evenly on all sides with marinade. Seal the bag or cover the glass dish with plastic wrap tightly. Marinate for 6 hours up to 24 hours.

Be sure that your skillet has a metal handle and that it can withstand high oven heat. When ready to cook, place an oven rack 6 inches from the broiler element and preheat oven to 400 degrees F. Coat an oven safe nonstick skillet with the olive oil, making sure the entire surface is evenly coated.

Place marinated chicken thighs into the skillet, evenly spaced in a single layer. Place in the oven to cook for 12 minutes. Discard the bag of marinade.

While chicken is cooking, pour 1/4 cup of Soy Vay Veri Veri Teriyaki Marinade and Sauce into a saucepan along with 1/2 tsp cornstarch. Add a pinch of cayenne if you want it spicier; without it the dish will only have a slight kick. Whisk together over medium heat for about 2 minutes until the sauce boils and thickens. Remove from heat and reserve.

Using an oven mitt, take the skillet out and switch the oven to broil mode. Flip the thighs in the skillet. Place the skillet back in the oven under the hot broiler, 6 inches below element. Broil the thighs for 8-10 minutes longer until cooked through, caramelized and slightly charred in places.

When you take them out, they should look caramelized and almost grilled.

Top the thighs with a drizzle of the thickened sauce from the saucepan, about 2-3 teaspoons per thigh.

Top the thighs with chopped scallions and serve. Enjoy!