Easy Chicken Teriyaki Recipe: Simple & Flavorful

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