Teriyaki Chicken Drumsticks Teriyaki Recipes

Steps:

• Preheat oven to 350°. Mix the first 5 ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown drumsticks in batches. Transfer to a roasting pan., Meanwhile, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken. Cover; bake until tender, 1-1/2 to 2 hours, uncovering during the last 20-30 minutes of baking to let skin crisp., Remove drumsticks to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with drumsticks.

Steps:

• Heat oil in a large saucepan over medium high heat.
• Brown chicken pieces in hot oil.
• While chicken is browning, mix together the soy sauce, sugar, water, and ginger.
• Add the sauce to the chicken.
• Bring to a boil and then reduce heat to medium low and let simmer, uncovered, for about 20 to 30 minutes or until chicken is done and sauce has thickened.
• Turn chicken pieces occasionally during cooking process.
• Serve over cooked rice.(We use short grain "sticky rice" prepared in a rice cooker.).
• Serve excess sauce along side, people always seem to want more of it.
• To reduce the calories, skinless chicken may be used.

Steps:

• 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.