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Saturday, March 23, 2013

Teriyaki Glazed Chicken Drumsticks


Fast, tasty, and the kids liked it, although I did have to remove the scallions from their chicken.

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Teriyaki Glazed Chicken Drumsticks


Source: The America's Test Kitchen Quick Family Cookbook
Serves 4

1/2 c soy sauce
1/2 c sugar
1/4 c water
2 T mirin
2 teas grated fresh ginger
1 garlic clove, minced
1/8 teas red pepper flakes
8 (5-oz) chicken drumsticks, skin removed and trimmed
2 scallions, sliced thin

Combine soy sauce, sugar, water, mirin, ginger, garlic, and pepper flakes in 12-inch nonstick skillet. Add drumsticks, cover, and simmer gently until chicken is tender and registers 180 degrees, about 20 minutes, flipping drumsticks over halfway through cooking.

Uncover, increase heat to medium-high, and simmer rapidly until sauce is slightly thickened, 5-7 minutes, turning drumsticks occasionally to coat. Transfer chicken to platter, pour glaze over top, and sprinkle with scallions. Serve.

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