Chicken Teriyaki Drumsticks with Sticky Sauce

Standard

Plated Chicken Teryaki

roasted chicken teryaki

I’m not quite sure how I came across this easy, slow-cooked winning dinner. It’s been getting a bit of a workout at our place lately, mainly for two reasons: simplicity and affordability. Aside from a couple of steps at the end, to make this dinner, all you really need to do is stick 2kg of chicken drumsticks in the slow cooker turned onto ‘low’, covered with a full bottle of teriyaki marinade, and walk away. And in terms of price, even with steamed Asian veggies and rice, this tasty meal costs only $10 to make for 6 people. A great one for this time of year as life gets busy!

  • 2 kg chicken drumsticks
  • 1 x bottle Masterfoods chicken teriyaki marinade
  • A couple of handfuls of sesame seeds
  • Mixed Asian veggies to serve (I use pak choy, capsicum and broccoli)
  • 2.5 cups jasmine rice
  1. Place chicken in the slow cooker, cover with teriyaki sauce and cook on low for 6-8 hours.
  2. Half and hour before serving, prepare vegetables for steaming and cook rice according to instructions on the packet. Heat oven to 200 degrees.
  3. Carefully remove drumsticks from the slow cooker and place on a baking tray lined with baking paper. Sprinkle each drumstick with sesame seeds and place tray in oven, turning chicken, and sprinkling more seeds after 5 minutes on each side.
  4. Strain the teriyaki liquid from the slow-cooker into a small saucepan and simmer on stove to reduce to a thick sauce. This takes about 20 minutes.
  5. Remove chicken from the oven, which should now have a shiny and sticky coating. Serve on rice with asian veggies and cover each portion with reduced sticky teriyaki sauce. Enjoy!
Advertisements

About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

3 responses »

  1. can i ask how essential is the oven bit?! I need to feed 60 people on sunday so could i pile the drumsticks up in a few slow cookers and serve from there?

    • Hi Corinne! The oven step is not necessary for cooking, so you can leave it out. It’s just much nicer because the oven gives each drumstick a lovely glaze which improves both flavour and appearance.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s