Teriyaki Glazed Chicken Drumsticks
This recipe is quick, easy, and tasty. Add rice and a salad and you have an easy weeknight meal in under 30 minutes. I love that it uses chicken legs. They are often on sale, they are flavourful, and the dark meat helps keep them from getting dry without being fatty. Thighs would work too, if you prefer them to legs. And oh yes, did I mention that this recipe is diet-friendly? It’s only 12 WW points. And probably less if you removed the skin.
I also wanted to note that one thing I’ve noticed is that the smaller legs (presumably from younger chickens) turn out better than the larger legs. No difference in the meat, but I found that the skin on the large legs is thicker, and becomes rubbery with this method of cooking. Which is yucky to me. So, you might want to remove the skin before cooking so you don’t end up with rubbery, yucky skin when you go to eat them. You don’t want Teri-Yucky instead of Teriyaki. LOL!
Put all of the sauce ingredients into a pot large enough to hold your chicken legs in one layer. I had five drumsticks instead of four, which was fine since they all fit in my pot, and you don’t need any more sauce for just one more leg. Bring the sauce to a boil, add the drumsticks, and turn it down to medium.
Put the lid on partially and set the timer for 10 minutes. Turn the chicken pieces a couple of times during this 10 minutes. You could also use a splatter screen if you prefer. You don’t want the lid on tight; you need to let the steam out since that is what thickens the sauce.
After 10 minutes, remove the lid and keep cooking on medium, still turning the chicken pieces every few minutes. You will cook the drumsticks until the sauce is thickened. This can take anywhere from 5 minutes more to 9 or 10 minutes more, but no longer than 10. The sauce will keep bubbling up, and it’s sometimes hard to see that it’s getting thicker and boiling away. Have a good look at it every time you turn the legs over. You don’t want to cook it too long or you could risk burning the sauce. So this last stage of cooking is very subjective . . . use your judgement to decide when the chicken is done and the sauce is thick enough. Remember too that when the sauce is hot, it doesn’t appear to be very thick, but as soon as it starts to get cool, it will turn almost to a gel.
Once it’s ready, put the chicken pieces onto individual plates (or one serving plate), and pour the remainder of the sauce over top. Sprinkle toasted sesame seeds over them. Let it cool a few minutes before eating. The sauce is very hot, and it sticks to your fingers when you pick up the drumsticks to eat them, so you need to wait about 5 minutes until they are cool enough to eat. Enjoy!
This recipe is quick, easy, and tasty. Add rice and a salad and you have an easy weeknight meal in under 30 minutes. I love that it uses chicken legs. They are often on sale, they are flavourful, and the dark meat helps keep them from getting dry without being fatty. Thighs would work too, if you prefer them to legs. And oh yes, did I mention that this recipe is diet-friendly? It’s only 12 WW points.
- 4 chicken drumsticks, skin on
- 1/2 cup water
- 1/4 cup balsamic vinegar
- 3 tablespoons low sodium soy sauce
- 2 teaspoons granulated sugar (or Splenda)
- 2 teaspoons marmalade (or peach or apricot jam)
- 1 teaspoon sriracha sauce (or your favourite hot sauce)
- 1 teaspoon grated ginger root
- 1 large clove garlic, crushed
- toasted sesame seeds for garnish
- Whisk together all ingredients except the chicken in a large saucepan and bring to a boil. Your pan should be able to accommodate all the legs in one layer.
- Add chicken legs to pan, reduce heat to medium, partially cover and keep the liquid at a simmer, turning chicken occasionally, for ten minutes.
- Remove lid and continue to cook on medium heat until sauce thickens and chicken is cooked through – about another 7-10 minutes. Watch carefully towards the end to ensure that the sauce doesn’t boil away completely and/or burn.
- Serve chicken with thickened sauce poured over and sesame seeds sprinkled on top.
After making this recipe a few times, I have noticed that when I use larger chicken legs, the skin becomes rubbery after being cooked. Maybe it's the cooking method that's responsible for this. Smaller legs (presumably from younger chickens) didn't do this. So, to prevent any of your family or guests from saying "Yuck", you might want to remove the skin before cooking, especially from those larger chicken legs.