Chicken Teriyaki Photo
Chicken Teriyaki

YIELD Makes 4 servings

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:

  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
NUTRITIONAL INFORMATION:
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
DIETARY EXCHANGE:
Meat 3-1/2
Starch 1/2
You Might Also Like
Pasta Niçoise

Anyone can cook. Take this to heart the next time you embark of trying to cook authentic French cuisine. Read our recipes to find out everything you need to know.

Spinach and Mushroom Risotto

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

search recipes
Don't Miss