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Teriyaki Chicken Recipe

Teriyaki Chicken Recipe photo by Taste of Home

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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

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Teriyaki Chicken Recipe

Prep: 10 min. + marinating Bake: 35 min.

Yield: 6 Servings

10 35 45

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.

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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Teriyaki Chicken

Teriyaki Chicken

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Reviewed on May. 14, 2013 by s_pants

I used Madeira for the sherry and let it marinate overnight. I thought it had lots of flavor and a simple recipe that I can refer back to often.

Reviewed on Sep. 22, 2012 by KL70

I really liked this recipe. Looks beautiful and tastes great. I did leg quarters so I cooked them for an hour. I also did them on a coated broiler pan. The skin was crisp.

Reviewed on Sep. 22, 2012 by KL70

<p>I really liked this recipe. Looks beautiful and tastes great. I did leg quarters so I cooked them for an hour. I also did them on a coated broiler pan. The skin was crisp.</p>

Reviewed on Mar. 20, 2012 by redfaery77

My kids liked the recipe, but I thought it was too salty tasting. I took it to my work and the guys in the shop ate it up. I just didn't like it and partly because I had to cook it a long time past the time mentioned and still had red wet blood inside and I was afraid of getting sick.

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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