Teriyaki Chicken Recipe

Teriyaki Chicken Recipe
Photo by: Taste of Home
Rating

75% would make again

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These drumsticks get their great flavor and golden color from the tasty, easy-to-prepare marinade. During hurried work weeks, it's convenient to marinate the chicken overnight and then bake it the next day.—Jean Clark, Albion, Maine

This recipe is:

Healthy

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  • 6 Servings
  • Prep: 10 min. + marinating Bake: 35 min.

Ingredients

  • 3/4 cup soy sauce
  • 1/4 cup canola oil
  • 3 tablespoons brown sugar
  • 2 tablespoons sherry, optional
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 12 chicken drumsticks (4 ounces each)

Directions

  • In a large resealable plastic bag, combine the soy sauce, oil, brown sugar, sherry if desired, ginger and garlic powder;add drumsticks. Seal bag and turn to coat; cover and refrigerate 1 hour or overnight, turning occasionally.
  • Drain and discard marinade. Place chicken in a single layer on a foil-lined baking sheet. Bake, uncovered, at 375° for 35-45 minutes or until a meat thermometer reads 180° and juices run clear. Yield: 6 servings.

Teriyaki Chicken published in Taste of Home October/November 1993, p59

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Reviews for Teriyaki Chicken (2)

Teriyaki Chicken Recipe

Teriyaki Chicken

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Reviewed on Nov. 06, 2009 by kebmod54

Have made this more than once and enjoyed it more each time. Would recommend you try it for yourself and be prepared for a great meal.

Reviewed on Jun. 06, 2009 by cherrylady

I only refrigerated for 2 hours. There was little to no teriyaki flavor in the chicken itself. Perhaps the flavor all seeped into the skin -- but the skin was too slimy to eat. We did not enjoy this recipe at all.

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