This right here is rocket science.....nawt!
But it one of those things that qualifies as 'Pillars of my Kitchen'.
What I mean by that is : if I used the last sprinkle of my truffle salt , I probably won't pull the car out of the driveway in my jammies in the wee hours, haul my kids in their jammies into the back, forget the make-up and make it at neck breaking speed to the nearest store to get that last bottle of truffle salt.
No, ma'am.
But if I run out of everything that's needed to make this week's batch of my kicked up Teriyaki sauce, I probably would. So just remember the next time you run into someone at the store who looks like she just rolled out of bed and the ghouls are chasing her, that's probably me!
Now here's why, whether it's chicken breasts, wings, thighs or drumsticks (the size of them reminds you that they want to grow up to be turkey legs) like I've got today, this homemade teriyaki sauce works oh so well that I don't recall the last time I picked up a bottle of Kikko......infact, kikko who?
And since it takes all of five minutes to put together as long as you're not suffering from carpal tunnel and can wield a whisk, I say what's stopping you? So go on, get you some drumsticks....naow.
Gather the ingredients - chicken drumsticks, dark soy sauce, Mirin (Japanese sweet rice wine), chilli-garlic sauce (Vietnamese style, unsweetened, available at Asian stores), salt, light brown sugar, honey, fresh ginger root & spring onion leaves & sesame seeds for garnish (optional)
Prepare the ingredients -
Fresh ginger root - Use a vegetable to finely grate the ginger diectly into a bowl for the marinade. No need to remove skin.
Marinade - Combine all the above ingredients (except drumsticks) into a glass mixing bowl. Whisk till combined. Taste and adjust tastings.
Cook's Note - Though the marinade will be quite spicy, since only a portion of it enveloped the chicken, the chicken will not be so - hence do not reduce the amount of chillies in the marinade.
Chicken Drumsticks - Skin the drumsticks and with a sharp knife slash 2 cuts into front and back of each drumstick.
In a ziploc bag, place the drumsticks. Pour the marinade and seal the bag. Shake to coat the drumsticks with the marinade. Set aside for about 4 hours or in the refrigerator overnight.
Method -
Pre-heat the oven to 400 deg F.
On a baking tray lay the drunsticks out not too close to each other.
Grill for 30 minutes. Using a pastry brush use the mariande in the pan to brush over the drumsticks.
Increase the oven temperature to the highest setting (broil) and grill for anotehr 10 minutes. This will give the drumsticks its nice crispy edges.
Drizzle the pan juices over the drumsticks and serve immediately garnished with spring onions and sesame seeds.
The perfect blend of spice and sweetness, these delicately flavored drumsticks are a boon at a party or for a quick weeknight meal. And they come with the added bonus of being quite easy on the pocket.
Recipe for
Kicked Up Chicken Teriyaki Drumsticks
Preparation time - 10 minutes
Marinating time - 4 hour to overnight
Grilling time - 35-40 minutes
Serves 4-6
Shopping list
4 lbs chicken drumsticks
1/3 cup dark soy sauce
1/4 cup Mirin (Japanese sweet rice wine)
2 tsp chilli-garlic sauce (Vietnamese style, unsweetened, available at Asian stores)
1 tsp salt
2 tbs light brown sugar
1 tbs honey
1-1/2" fresh ginger root
spring onion leaves & sesame seeds for garnish (optional)
Preparation -
Chicken Drumsticks - Skin the drumsticks and with a sharp knife slash 2 cuts into front and back of each drumstick.
Fresh ginger root - Use a vegetable to finely grate the ginger diectly into a bowl for the marinade. No need to remove skin.
Marinade - Combine all the above ingredients (except drumsticks) into a glass mixing bowl. Whisk till combined. Taste and adjust tastings.
Cook's Note - Though the marinade will be quite spicy, since only a portion of it enveloped the chicken, the chicken will not be so - hence do not reduce the amount of chillies in the marinade.
In a ziploc bag, place the drumsticks. Pour the marinade and seal the bag. Shake to coat the drumsticks with the marinade. Set aside for about 4 hours or in the refrigerator overnight.
Method -
Pre-heat the oven to 400 deg F.
On a baking tray lay the drunsticks out not too close to each other.
Grill for 30 minutes. Using a pastry brush use the mariande in the pan to brush over the drumsticks.
Increase the oven temperature to the highest setting (broil) and grill for anotehr 10 minutes. This will give the drumsticks its nice crispy edges.
Drizzle the pan juices over the drumsticks and serve immediately garnished with spring onions and sesame seeds.
Enjoy!
