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Teriyaki Chicken

 Teriyaki Chicken
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
6 ServingsPrep: 10 min. + marinating Bake: 35 min.


  • 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


  • 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.
  • 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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.