PCC Teriyaki Chicken Drumettes
Serves: 6
Ingredients
PreparationIngredients
- 3 lbs chicken drumettes Add to list
- 1 tablespoon brown sesame seeds Add to list
For marinade:
- 3/4 cup mirin Add to list
- 1/2 cup tamari Add to list
- 2 tablespoons lemon juice Add to list
- 2 teaspoons minced garlic Add to list
- 2 tablespoons minced fresh ginger Add to list
- 3 tablespoons brown sugar Add to list
For glaze:
- 3 tablespoons tamari Add to list
- 1/4 cup mirin Add to list
- 1 tablespoon brown sugar Add to list
- 2 teaspoons arrowroot Add to list
- 1 tablespoon minced fresh ginger Add to list
Preparation
Combine ingredients for the marinade and marinate the drumettes for at least 2 hours or overnight in the refrigerator.
Bake the drumettes — in marinade — in an oven at 400° F to an internal temperature of 165° F and nicely browned on the edges. Drain excess marinade.
Combine ingredients for the glaze in a small saucepan. Cook over medium heat until slightly thickened. While drumettes are still hot, brush on the glaze. Garnish with sesame seeds.
Recipe by
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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