Teriyaki Drumsticks

Over a year ago, I posted a recipe for a baked Teriyaki Chicken (EF, DF, GF).  The original recipe actually used chicken drumsticks.  I usually prefer chicken breast but this marinade is so good on drumsticks.  When I make these, we eat them warm but I actually like to eat the leftovers cold.  That may sound weird but they are really good cold, too.  They are actually the perfect dish for a picnic!  Just take them out of the fridge and go!

Teriyaki Chicken Drumsticks

¾ c reduced-sodium soy sauce*

¼ c vegetable oil              

3 T brown sugar

1 t garlic powder

½ t ground ginger

12 chicken drumsticks, skin removed

In a large gallon plastic bag or glass dish, combine the first five ingredients.  Mix well.  Add chicken.  Refrigerate for 4-8 hours, turning at least once.  Drain and discard marinade.  Place chicken on a foil lined baking sheet and bake at 375^o for about 45 minutes or until juices run clear.

Serves 6

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.