Good recipe for a weeknight meal. The first I made it was a disaster. I used a glass dish. The recipe calls to add water while cooking in the oven if the marinade starts to crust. I did without thinking. The dish shattered into a million pieces. Use a metal pan .
Teriyaki Chicken Drumsticks
Make an easy teriyaki sauce for these chicken drumsticks with soy sauce, brown sugar, garlic and ginger. Kids love the sweetness of this not-too-spicy sauce.
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- Calories: 197
- Fat: 4g
- Saturated fat: 1g
- Protein: 28g
- Carbohydrate: 11g
- Fiber: 0g
- Cholesterol: 96mg
- Sodium: 207mg
- 1/2 cup soy sauce
- 2 tablespoons packed dark brown sugar
- 1 clove garlic, chopped
- 1/2-inch piece fresh ginger, peeled and chopped
- 1 1/2 teaspoons cornstarch
- 8 chicken drumsticks (about 2 lb.)
- Salt and pepper
- Combine soy sauce, brown sugar, garlic, ginger and cornstarch in a small saucepan. Add 2 Tbsp. water and bring to a boil over high heat, stirring constantly until thickened, about 2 minutes. Cool slightly and strain, discarding solids. Preheat a broiler to high and place a broiling rack 6 to 8 inches from heat source. (Alternatively, light a charcoal fire and let coals burn to a gray ash.)
- Arrange drumsticks snugly on a large foil-lined rimmed baking sheet and season with salt and pepper on all sides. Pour sauce over and turn drumsticks several times to coat thoroughly. Broil or grill until chicken is browned, about 25 to 30 minutes, or until juices run clear when chicken is pierced with a knife. While cooking, turn pan around from back to front every 2 to 3 minutes and use tongs to turn drumsticks over. If liquid in baking sheet starts to scorch, add water, 1/4 cup at a time.
- Remove drumsticks from pan and cool slightly before serving.
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