The F.U.N. Place Recipe Box Archives
Teriyaki Chicken Drummies
- 3 pounds Chicken drummies (wings broken apart with tips discarded)
- 2 jars Baby Food Apricots (the larger size for "stage 3")
- 12 ounces soy sauce
- 1-2 cups brown sugar
(use the baby food jars as the amount to use - if you use 2 jars of baby food, use 2 jars of brown sugar and 2 jars of soy sauce)
Mix well apricots, soy sauce, and brown sugar in large bowl.
Refrigerate at least 2 hours (over night is fine).
Preheat oven to 350.
Remove chicken from bowl and place on foil covered baking pan with sides.
Discard leftover marinade.
Bake for 30-45 minutes until done (depends on the size of the pieces of chicken you use).
It could be more "main dish-y" if you made it with chicken legs as opposed to drummies.
It is great either warm, cold, or room temp.
A couple of tips:
I line my pan with foil for easier clean up, it can be a tough one to clean up after (ALWAYS use a pan with sides as opposed to a totally flat cookie sheet).
An "Air-Bake" pan seems to create more of a glazed effect and also helps prevent burning, but it's not necessary.
Can use skinless chicken if desired.
Can use reduced sodium soy sauce as well if desired.
Posted by Tessv on April 23, 1998
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