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Grilled Teriyaki Chicken

Posted on July 2, 2013

If you stand around the grill as much as I do in the summertime, you’ve had your fair share of burgers and dogs. Why? Because the kids love ’em and they’re easy eating. Time to expand that repertoire while staying within that kid-friendly range. I’m talking about drumsticks. (Let’s face it, when it comes to chicken parts, there’s no doubt that they’re the most fun!)

Of course, embellishing and adding a little sweet and savory Teriyaki marinade to the grill is one of my go to crowd pleasers. You have to be careful not to grill over a high direct heat since it’s easy to burn. That said, if you do it right, the sugars will caramelize into a sticky finger-licking coating that will knock your socks off (or your flip flops if you’re not wearing any.)

Since drumsticks have an irregular shape, I like to marinate them in a sealable plastic bag. That way each piece is submerged equally and gets thoroughly seasoned. I try to make sure to turn the bag once or twice before grilling and then I can be sure no piece goes uncoated.

This homemade teriyaki chicken recipe is so simple to prepare and can be made in advance. In other words, if you’re inviting the neighbors you can make a big batch as quickly as this one for a family of four. Just watch that heat and provide plenty of napkins!

Teriyaki Chicken Drumsticks

1/4 cup soy sauce

1/4 cup brown sugar

1/4 cup sake

1 Tbsp. rice vinegar

1 Tbsp. sesame oil

1 Tbsp. chopped garlic

1 Tbsp. chopped ginger

crushed red pepper flakes to taste

1 1/2 lbs. FreeBird drumsticks

garnish sesame seeds

Whisk together soy sauce, brown sugar, sake, rice vinegar, sesame oil, garlic and ginger in a shallow bowl. Add a pinch of crush red pepper flakes if desired. Place chicken in marinade and turn to coat. Cover and set aside in the refrigerator for at least 30 minutes.

Remove chicken from marinade and place onto a preheated grill. (Pour remaining marinade into a saucepan and set aside.) Grill chicken over medium heat (about 400 °F) for 4-6 minutes on each side, until cooked through.

Heat reserved marinade to simmer and cook for 2-4 minutes until slightly reduced.

Brush each with drumstick with some marinade and sprinkle with sesame seeds before serving. Serves 4.