Teriyaki Chicken Legs
Put this spin on your chicken dinner!
- 8 chicken leg drummers
- 1 1/2 cups, 12 ounces, teriyaki sauce
- Coarse black pepper
- 3 tablespoons sesame seeds
- 1 cup chicken stock
- 3/4 cup water
- 3 tablespoons vegetable oil, divided
- 1 cup rice
- 1 bunch broccolini, trimmed and cut into 3-inch pieces
- 1/2 red bell pepper, seeded and thinly sliced
- 1 bunch scallions, shredded on an angle
- 2 large cloves garlic, very thinly sliced
- 1 inch ginger, grated or minced
Yields: Serves 4
Place chicken drummers in a resealable plastic bag with the teriyaki sauce and let marinate 4 hours or overnight.
Preheat oven to 400˚F.
Place a cooling rack over a baking sheet and arrange chicken legs on it. Season chicken liberally with coarse black pepper.
Cover chicken legs with foil and roast 20 minutes. Turn legs and roast 10 minutes more. Remove foil and roast an additional 5-8 minutes to darken and crisp. Sprinkle with sesame seeds.
While the chicken cooks, bring stock and water with 1 tablespoon vegetable oil to a boil over high heat. Add rice and stir, bring back up to a boil then reduce heat and cover pot. Simmer 18 minutes then fluff with fork.
While chicken roasts the last 10 minutes, bring a few inches of salted water to a boil. Add the broccolini and blanch 2-3 minutes, then drain.
Heat remaining 2 tablespoons vegetable oil in a large skillet. When oil is hot, add blanched broccolini, peppers and scallions. Stir-fry 2 minutes, add garlic and ginger, and stir-fry 1 minute more.
Serve chicken legs with stir-fried veggies and rice alongside.
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