TLC Cooking "Chicken Teriyaki"

Chicken Teriyaki

Chicken Teriyaki

YIELD Makes 4 servings
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INGREDIENTS

8	large chicken drumsticks (about 2 pounds)
1/3	cup teriyaki sauce
2	tablespoons brandy or apple juice
1	green onion, minced
1	tablespoon vegetable oil
1	teaspoon ground ginger
1/2	teaspoon sugar
1/4	teaspoon garlic powder
Prepared sweet and sour sauce (optional)

PREPARATION:

Remove skin from drumsticks, if desired, by pulling skin toward end of leg using paper towel; discard skin.
Place chicken in large resealable food storage bag. Combine teriyaki sauce, brandy, onion, oil, ginger, sugar and garlic powder in small bowl; pour over chicken. Close bag securely, turning to coat. Marinate in refrigerator at least 1 hour or overnight, turning occasionally.
Prepare grill for indirect cooking.
Drain chicken; reserve marinade. Place chicken on grid directly over drip pan. Grill, covered, over medium-high heat 60 minutes or until chicken is cooked through (170°F, turning and brushing with reserved marinade every 20 minutes. Do not brush with marinade during last 5 minutes of grilling. Discard remaining marinade. Serve with sweet and sour sauce, if desired.

This recipe appears in: Asian

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	3-1/2
Starch	1/2

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