Chicken Teriyaki Photo
Chicken Teriyaki

YIELD Makes 4 servings


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)


  1. Remove skin from drumsticks, if desired, by pulling skin toward end of leg using paper towel; discard skin.
  2. 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.
  3. Prepare grill for indirect cooking.
  4. 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
Sodium 1003 mg
Protein 26 g
Fiber <1 g
Carbohydrate 5 g
Cholesterol 82 mg
Saturated Fat 1 g
Total Fat 8 g
Calories from Fat 32 %
Calories 224
Meat 3-1/2
Starch 1/2
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