Teriyaki chicken drumsticks

Yield: 4 servings

Measure Ingredient
1 kilograms Chicken drumsticks
1 pack MAGGI Apricot Sauce Mix
3 tablespoons Sherry
2 tablespoons Soy sauce
2 teaspoons Grated fresh root ginger
1 tablespoon Brown sugar
¼ cup Boiling water
2 tablespoons Sesame seeds


Combine all the marinade ingredients in a bowl and whisk until well blended. Cool.

Place in a large plastic bag. Add the chicken drumsticks.

Remove the air and seal the bag with a twist tie. Refrigerate for 4-24 hours.

Drain the drumsticks, reserving the marinade.

Place the drumsticks on a rack in a large pan lined with foil.

Cook under a preheated grill for 25-30 minutes or until the juices run clear when the chicken is pierced.

Turn and baste the drumsticks with the marinade several times during cooking.

Serve hot or cold.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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