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:
| 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 |
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