Like most people I have a tendency to use the grill a little more in the summer than any other time of year. The end of October here in upper Michigan was so nice I couldn’t resist firing up the grill. This Grilled Chicken Teriyaki Recipe put together with sweet and sour sauce is delicious. This is a great game day recipe or would probably work out really well if you are hosting a Halloween party; just double or triple as needed.
This is a low carb recipe. You have the option of leaving the skin on or removing it-I like the skin and decided to leave it on, but If you have some health concerns you may want to remove it. I think either way this is an excellent recipe. This Grilled Chicken Teriyaki Recipe is a very simple recipe to prepare, just be sure to allow enough prep time for the chicken to marinate. I started it in the morning and grilled that evening which worked out well. If you have a busy day coming up you could get it into the marinade the night before.
If you’re in the mood to party, are having a few over for a ball game, or are just in the mood to fire up the grill, give this Grilled Chicken Teriyaki Recipe a try; you and you’re guests will love it.
8 large chicken drumsticks (2 pounds)
1/3 cup teriyaki sauce
2 tablespoons apple juice (you can also use brandy-I had apple juice on hand so that’s what I used)
1 green onion (minced)
1 tablespoon vegetable oil
1 teaspoon ground ginger
1/2 teaspoon sugar
1/4 teaspoon garlic powder
Prepared sweet and sour sauce (optional)
1. Remove the skin from the drumsticks if desired, and discard. Place the chicken in a resealable plastic storage bag. (They pull off very easily)
2.in a medium size bowl mix all the ingredients together; then pour the mixture over the chicken.
3. Marinade in the refrigerator for at least 1 hour or overnight.
4. Remove the chicken from the marinade; preserving the marinade and prepare the grill for cooking.
5. Grill over medium high heat with the grill cover closed-brush with the reserved marinade and turn as needed. Cook till no longer pink inside and juices run clear. (Internal temp 165F.)
Serve with sweet and sour sauce