Back to Teriyaki Chicken

Print Options


Card Sizes

Teriyaki Chicken Recipe

Teriyaki Chicken Recipe

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
TOTAL TIME: Prep: 10 min. + marinating Bake: 35 min. YIELD:6 servings


  • 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


  • 1. 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; refrigerate 4 hours or overnight, turning occasionally.
  • 2. 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 thermometer reads 180° and juices run clear. Yield: 6 servings.

Reviews for Teriyaki Chicken

Sort By :
Reviewed May. 14, 2013

"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 Sep. 22, 2012

"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 Sep. 22, 2012

"<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 Mar. 20, 2012

"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 Jan. 26, 2011

"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 Jan. 11, 2011

"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 Sep. 14, 2010

"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 Feb. 12, 2010

"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 Nov. 6, 2009

"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 Jun. 6, 2009

"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."

Loading Image

Wine Pairings

Light-Bodied White Wine

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