Teriyaki Chicken Recipe II

By newbaucher

These drumsticks get their great flavor and golden color from the tasty, easy-to-prepare marinade. During hurried work weeks, it's convenient to marinate the chicken overnight and then bake it the next day.—Jean Clark, Albion, Maine

Ingredients

• 3/4 cup soy sauce
• 1/4 cup canola oil
• 3 tablespoons brown sugar
• 2 tablespoons sherry, optional
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 12 chicken drumsticks (4 ounces each)

Preparation

Step 1

In a large resealable plastic bag, combine the soy sauce, oil, brown sugar, sherry if desired, ginger and garlic powder;add drumsticks. Seal bag and turn to coat; cover and refrigerate 1 hour or overnight, turning occasionally.
Drain and discard marinade. Place chicken in a single layer on a foil-lined baking sheet. Bake, uncovered, at 375° for 35-45 minutes or until a meat thermometer reads 180° and juices run clear. Yield: 6 servings.