Teriyaki Chicken Drumsticks Teriyaki Food

GRILLED SPICY TERIYAKI DRUMSTICKS

Steps:

• Heat greased grill to medium heat.
• Mix first 5 ingredients until well blended; pour 1/2 cup over chicken in shallow dish. Turn drumsticks to evenly coat both sides of each. Refrigerate 10 min. Meanwhile, stir barbecue sauce into remaining dressing mixture.
• Remove chicken from dressing mixture; discard dressing mixture.
• Place chicken on grill grate. Turn off burners directly below chicken; cover grill with lid. Grill chicken 25 min. or until done (165ºF), turning occasionally and brushing with barbecue sauce mixture for the last 10 min.

TERIYAKI PINEAPPLE DRUMSTICKS

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.

TERIYAKI CHICKEN DRUMSTICKS (TERIYAKI)

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.

BAKED TERIYAKI CHICKEN DRUMSTICKS

Steps:

• Add ingredients to a large resealable bag and adjust until blended.
• Add chicken and toss with mixture in a large resealable bag and refrigerate for between 1 to 24 hours.
• In a small saucepan combine soy sauce, sugar, ginger, and garlic.
• In a small bowl combine mirin and cornstarch. Stir until cornstarch is dissolved.
• Next, add to soy mixture. Bring sauce to boil over medium high heat, stirring occasionally.
• Then reduce your heat and simmer, stirring occasionally, until sauce is reduced and becomes syrupy, between 6 and 7 minutes.
• Add honey and stir. Taste mixture to see if you want to add more honey.
• Cover and set aside.
• Preheat oven to 425 degrees. Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
• Remove the drumsticks from the marinade and place on your prepared sheet spaced evenly apart.
• Bake for between 30-35 minutes Skin should be crisp and internal temperature should be 165 degrees.
• Once cooked, coat them with your sauce, using a brush if possible. Bake for another 5 minutes. Remove from oven and coat with more sauce. Let the chicken rest for five minutes before serving.
• Serve with additional sauce and dip on the side if desired. Enjoy every bite!
• I just had to include this recipe for how to make teriyaki chicken drumsticks in your air fryer. I just love using mine. Just in case you love yours too, here is how to do it.
• Follow the instructions for marinating the chicken and making the teriyaki sauce.
• Using a sharp knife or metal skewer, poke 10 to 15 holes in skin of each drumstick or chicken leg.
• Arrange drumsticks in air fryer basket, spaced evenly apart, alternating ends and skin side up if using chicken legs.
• Place basket in air fryer and set temperature to 400 degrees.
• Cook until chicken drumsticks are crisp and register 165 degrees, 22 to 25 minutes, flipping and rotating chicken halfway through cooking.
• Brush each piece of chicken with teriyaki sauce.
• Transfer chicken to large plate, tent loosely with aluminum foil, and let rest for 5 minutes. Serve and enjoy every bite.

TERIYAKI CHICKEN DRUMSTICKS

Steps:

• Mix together all ingredients well in a bowl. (can use 1 jar of teriyaki sauce if you don't want to make your own). Put 1/2 c. aside to use later.
• Put drumsticks in a bowl or a gallon ziploc bag.
• Pour sauce on top of chicken and put in fridge to marinate for at least 2 hours. Turn bag or stir chicken in bowl to rotate pcs. halfway thru if possible.
• Line cookie sheet with parchment paper to prevent skin from sticking.
• Set chicken drumsticks on pan making sure not to overlap them, cover with foil.
• Put in oven at 400 degrees, on middle rack, for 20 minutes.
• Remove foil, turn drumsticks over, soon 2 tbsp of side set aside on top of each piece and continue cooking for another 20-25 minutes or until outsides are browned and inside reaches a safe 165 F.
• Enjoy!

OVEN BAKED CHICKEN TERIYAKI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
• Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

SHEET PAN TERIYAKI CHICKEN AND VEGETABLES

Steps:

• Whisk ½ cup of the water with soy sauce, brown sugar, honey, ground ginger, garlic powder and rice vinegar in a small saucepan over medium heat. Bring to a simmer.
• Stir cornstarch with remaining ¼ cup water in a small bowl until no lumps remain. Stir into soy sauce mixture and cook until thickened, about 1 minute. Remove from heat. Set aside ½ cup of the sauce to cool. Store remaining sauce in an airtight container in refrigerator for up to 2 weeks.
• Preheat oven to 425F and line a baking sheet with parchment paper. Set aside.
• Toss chicken with 3 tablespoons of the sauce in a large bowl. Place on one side of the prepared baking sheet. Pour any remaining sauce from bowl over chicken. Place pan in oven and bake for 10 minutes.
• In the same bowl, toss carrots, peppers, zucchini and broccoli with oil and 3 tablespoons of the sauce. Remove pan from oven and spread vegetables on empty side of the baking sheet. Place back in oven and bake until vegetables are tender crisp and chicken is cooked through, 20 - 25 minutes.
• Serve chicken and vegetables alongside rice. Drizzle with remaining 2 tablespoons of sauce and sprinkle with green onion and sesame seeds.