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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

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

Directions

  • 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.

Wine Pairings

Light-Bodied White Wine

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