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Chesapeake Crab Cakes
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in:
Asian
