Because it's boiled, this teriyaki turns into a great caramelized sauce that can be drizzled across the chicken and steamed white rice for a nice side dish. This can be made with any kind of meat - drumettes make a great party item. Recipe doubles nicely.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Combine sugar, soy sauce, and water in an 8-quart pot; stir until sugar is dissolved. Turn heat to medium-high; add ginger, garlic, cinnamon, and black pepper and stir.

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  • Bring mixture to a boil and add chicken drumettes. Once mixture begins to boil again, reduce heat to medium-low, and partially cover pot with a lid tilted to allow steam to escape. Simmer until chicken is no longer pink in the center and teriyaki sauce is thickened, at least 1 hour.

Cook's Notes:

The drumettes do not need to be thawed first, cooking time will increase by about 15 minutes if frozen.

Keep an eye on the temperature for the first 10 minutes of cooking the chicken. It may need to be adjusted - otherwise pot will boil over.

Nutrition Facts

308 calories; 5.7 g total fat; 24 mg cholesterol; 2430 mg sodium. 55.3 g carbohydrates; 10.6 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/08/2018
This is a great recipe and so easy. I took other reviewers' advice and cut sugar down to 1 cup mixing it half brown sugar and half white sugar. Added some red pepper flakes. Other than that exactly as written. I turned the drumsticks every 15 minutes because they were not fully covered. Definitely a keeper. Read More
(2)
16 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/08/2018
This is a great recipe and so easy. I took other reviewers' advice and cut sugar down to 1 cup mixing it half brown sugar and half white sugar. Added some red pepper flakes. Other than that exactly as written. I turned the drumsticks every 15 minutes because they were not fully covered. Definitely a keeper. Read More
(2)
Rating: 5 stars
10/15/2016
I have never boiled chicken before. This recipe has changed that idea for me. The flavor was through out the entire chicken drumstick. They sauce was very sticky but oh so yummy. I would maybe knock down the sugar some. I wouldn't change anything else. Served with rice and had more sauce leftover for maybe some fried rice concept. Read More
(2)
Rating: 5 stars
07/08/2018
This is a great recipe and so easy. I took other reviewers' advice and cut sugar down to 1 cup mixing it half brown sugar and half white sugar. Added some red pepper flakes. Other than that exactly as written. I turned the drumsticks every 15 minutes because they were not fully covered. Definitely a keeper. Read More
(2)
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Rating: 4 stars
01/16/2017
I agree with Chef Mo. It's very sweet. A little overwhelming on just rice. For anyone that is wondering 1.5 pounds of drumettes is about 6 pieces. There is plenty of sauce left over. Next time I'm serving with steamed stir fry type veggies. Read More
(1)
Rating: 5 stars
01/24/2017
Followed directions as stated and the chicken was delicious. Had to keep turning chicken on its sides because the sauce did not cover them 100%. Everyone loved it! Read More
(1)
Rating: 5 stars
06/08/2017
So easy to make and so delicious!! If I could give this recipe 10 stars I would!! The meat just falls off the bone!! Read More
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Rating: 5 stars
02/10/2019
Love this recipe!!! Read More
Rating: 4 stars
08/19/2017
Will make again! Great starter recipe I did cut back the sugar and swapped some white sugar for brown. I also added crushed red pepper to help cut the sweet. Thanks for the recipe! Read More
Rating: 5 stars
07/19/2017
Fantastic recipe!! Definitely a keeper!! Read More
Rating: 5 stars
02/12/2018
Very good and very easy to make! Read More