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Teriyaki Chicken Drumsticks (Teriyaki)

Ingredients:

  • 8 -12chicken drumsticks
  • 1cup soy sauce
  • 1cup brown sugar, packed
  • 1cup water
  • 3tablespoons olive oil or 3 tablespoons canola oil
  • 1teaspoon ginger (optional)

Directions:

  • 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.

Reviews:

  • grampy1939

    too much brown sugar. next time I'll sub pineapple juice for 1/2 the water. throw some garlic powder or minced garlic wit hthe ginger. used grated ginger. I used thighs and it was tasty, but a little sweet.

  • cattylove2001

    Very easy and yummy! Now that I know how to do this, I can build from this recipe such as add things to make it more a little sweet and spicy. BTW, I used low sodium soy sauce and did not think it was too salty. If anything it was a little sweet but very favorable. I had this for Sunday dinner with jasmine rice and a frozen bag of Asian steamed veggies.

  • Shaena T.

    This was so delicious I could slap someone. The sauce never thickened for me though, so my advice is to add cornstarch if it doesn't thicken. This made a lot of teriyaki sauce so you can probably use more drumsticks. The second time I made this I seasoned the drumsticks and baked them in the oven, then basted them with the sauce. This was even better because the skin was nice and crispy!

  • sugarlovinmom

    Good! I boiled everything but the drumsticks and ginger (didn’t use the ginger) and then poured the sauce over the (frozen)drumsticks into my slow cooker and let them cook all day. I hac doubled the sauce but I probably didn’t need to – it seemed to be plenty and then some.

  • jneen

    I found it to be too salty. I don’t know if I did something wrong, since no one else had a problem. I halved the recipe because I was cooking 6 drumsticks.

  • Heidi T.

    I marinated the drumsticks in a regular thin teriyaki sauce before cooking. That seemed to be a good choice… They turned out nice, juicy, and flavorful on the stove top! I just hate dealing with the oil splatter that inevitably occurs when you fry anything. My only real complaint was I thought the homemade recipe for the teriyaki sauce was too sweet for our liking. Maybe I just packed my brown sugar too much before adding it?? I don’t know.. but I would suggest everyone taste the sauce as you go along so you make sure it’s not too sweet (or too salty)… everyone is different.

  • Susie_Que

    I love this recipe! My husband, who is my biggest critic when it comes to cooking loved it too. I skinned the drumsticks to help cut the fat and used low sodium soy sauce. Next time I will try chicken breast.

  • PBF

    Yum! Wanted quick teriyaki chicken and didn’t have the sauce. Whipped this up in no time flat – having all the ingredients on hand helped. I boiled and it thickened beautifully. I will never buy bottled again when it’s this ridiculously easy to make – plus the easy ratios make it so that I can make just the amount I want. Perfect!!!

  • mdumes

    Very good, we added minced fresh ginger and one tsp of garlic, as well as used 3/4 cup of brown sugar and 3/4 cup of soy sauce (but added an extra 1/4 cup of water) based on the reviews here to reduce the saltiness and sweetness. It was perfect. The kids liked it, as did I! A great way to make chicken other than in the oven. Thanks!

  • Chef Country Cook

    Just thought I would drop you a line to let you know this recipe is exceptionaly good. The only thing I changed in it was 1/2 cup of soy instead of 1 cup of soy. I have made teriyaki sauce for years, but never one quite so easy nor quite as tasty. Thanks for posting.

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