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