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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
Originally published as Teriyaki Chicken in Taste of Home October/November 1993, p59
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Reviewed on Jan. 26, 2011 by proud_mamma_050810
this recipe is definitely one of our favorites...i even had this recipe made for my wedding dinner. we just love how the flavor goes through all the chicken. i have never actually used drumsticks, we always use boneless skinless chicken breasts and i would recommend to everyone to marinate this over night that way you get the best flavor
Reviewed on Jan. 11, 2011 by letseat2
my family LOVES this recipe. But we've never tried it on drumsticks. I always cut chicken breast into chunks then marinade and slide onto skewers for a fun way for my kids to enjoy!
Reviewed on Sep. 14, 2010 by queenzookie
This really did look just like the photo. As one reviewer mentioned, it was a little "slimy" but not enough to bother me. The flavor was pretty one-dimensional, though; it just tasted like chicken marinated in soy sauce.
Reviewed on Feb. 12, 2010 by kebmod54
Without a doubt, this is the best recipe for teriyaki chicken legs. I have made this many times, the flavor always came through and the skin was never slimy. I made a batch of 48 for a neighbor gathering and it was a huge hit! Everyone loved them!!
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.
Reviewed on Apr. 25, 2009 by melmom98
Reviewed on Mar. 15, 2009 by whippersniper
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