Ingredients
- 12 chicken drumsticks
- 1/2 cup teriyaki sauce
- 1 cup mayonnaise
- 1/2 cup sweet hoisin Sauce
- 1/4 cup chili garlic sauce
- 1 tablespoon freshly grated ginger
- 1 tablespoon white or yellow miso
- Cilantro and pineapple cubes for garnish (optional)
Directions
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Using a sharp knife, score chicken legs at 1-inch intervals. Place in a 1-gallon resealable plastic bag. Combine teriyaki sauce, mayonnaise, hoisin sauce, chili garlic sauce, ginger and miso in a 1-quart bowl. Whisk to combine. Pour marinade over chicken; seal bag and refrigerate for 2 to 8 hours.
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Remove legs from bag, reserving marinade. Place marinade in a 1-quart saucepan and bring to a boil over medium-high heat. Simmer for 5 to 10 minutes until sauce thickens and is reduced by half. Keep warm.
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Preheat the oven to 400 degrees F. Spray leg rack with nonstick spray. Slide legs into notches of rack. Place rack on a shallow baking pan large enough to catch drippings. Bake for 25 minutes. Baste with reserved marinade. Continue to cook for 10 to 15 minutes longer. Transfer legs to a serving platter.