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Teriyaki Drumsticks

Bottled teriyaki sauce seems like a great shortcut until you realize it’s packed full of preservatives, extra sugar and salt. There’s no need to waste your money on inferior sauce when you can make your own fresh at home with just a few pantry staples. Mirin, a sweet Japanese rice wine, can be found in the Asian section of your supermarket. If you can’t find it, you’ll still get great results by substituting sake or a dry white wine. These drumsticks make a fun take-out style meal with just a side of rice and a green salad.

Prep Time — 15 min
Cook Time — 30 min
Servings — 3
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Ingredients

¾ cup soy sauce

¼ cup rice vinegar

¼ cup light brown sugar

3 tablespoons mirin

2 teaspoons crushed garlic

1½ teaspoons grated ginger

8 chicken drumsticks

1 tablespoon toasted sesame seeds

1 tablespoon chopped green onion

Tools

whisk

medium bowl

measuring spoons

spatula

pastry brush

pot

strainer

foil

June Pan

June Oven

June Food Thermometer

June Roasting Rack

resealable plastic bag

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Make the marinade

In a medium bowl, combine the soy sauce, rice vinegar, brown sugar, mirin, garlic and ginger. Whisk until the sugar has dissolved.

medium bowl

whisk

measuring spoons

¾ cup soy sauce

¼ cup rice vinegar

¼ cup light brown sugar

3 tablespoons mirin

2 teaspoons crushed garlic

1½ teaspoons grated ginger

Marinate the chicken

Place the drumsticks in a large resealable bag and pour the marinade over. Seal the bag and transfer to the refrigerator. Allow the chicken marinate for at least 4 hours, up to 24 hours.

resealable plastic bag

8 chicken drumsticks

Place the chicken on the June Pan and insert the June Food Thermometer

Remove the drumsticks from the marinade and place the drumsticks on a June Roasting Rack set in a foil-lined June Pan. Reserve the remaining marinade. Insert the June Food Thermometer into the center of the fleshiest part of the thickest drumstick, carefully avoiding the bone.

foil

June Pan

June Roasting Rack

June Food Thermometer

Roast the drumsticks

Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the drumsticks until they are cooked through and browned, about 30 minutes. June will notify you when the drumsticks are ready.

June Oven

Make the sauce

While the chicken cooks, make the sauce. Set a fine-mesh strainer over a small pot and strain the remaining marinade into the pot, discarding the solids. Cook the marinade over medium-low heat, stirring occasionally, until reduced by half and the consistency of a syrup, about 10 minutes. Be careful not to burn the glaze.

strainer

pot

spatula

Glaze the drumsticks

Remove the drumsticks from the June Oven. Allow the drumsticks to cool on the June Roasting Rack 5 minutes. Using the pastry brush, brush the drumsticks with the reduced teriyaki glaze until coated to your liking.

pastry brush

Garnish and serve

Sprinkle the drumsticks with sesame seeds and green onions, and serve with the remaining glaze if desired.

1 tablespoon toasted sesame seeds

1 tablespoon chopped green onion

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