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    Chicken Teriyaki

    List of Ingredients




    8 large chicken drumsticks (about 2 pounds)
    1/3 cup teriyaki sauce
    2 tablespoons brandy or apple juice
    1 green onion, minced
    1 tablespoon vegetable oil
    1 teaspoon ground ginger
    1/2 teaspoon sugar
    1/4 teaspoon garlic powder

    Recipe



    Prepared sweet and sour sauce (optional)

    Remove skin from drumsticks, if desired, by pulling skin toward end of leg with paper towel; discard skin.

    Place chicken in large resealable plastic food storage bag. Combine teriyaki sauce, brandy, onion, oil, ginger, sugar and garlic powder in small bowl; pour over chicken. Close bag securely, turning to coat. Marinate in refrigerator at least 1 hour or overnight, turning occasionally.

    Prepare grill for indirect cooking.

    Drain chicken; reserve marinade. Place chicken on grid directly over drip pan. Grill, covered, over medium-high heat 60 minutes or until chicken is no longer pink in center and juices run clear, turning and brushing with reserved marinade every 20 minutes. Discard remaining marinade. Serve with sweet and sour sauce, if desired.


 

 

 

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