Try this Teriyaki Chicken Drumsticks recipe, or contribute your own.
Suggest a better descriptionCombine 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.
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 4 | ||
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Calories: 136 | ||
Calories from Fat: 59 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 150mg | 5 % | |
Potassium 120.3mg | 3 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 9.3g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 136
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