Chicken Teriyaki
by the Editors of Easy Home Cooking Magazine
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Chicken Teriyaki
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