Grilled Teriyaki Chicken Drumsticks

Grilled Teriyaki Chicken Drumsticks

Can be prepared on the grill or baked in the oven.


  • Chicken Drumsticks
  • 6 chicken drumsticks, weighing about 150 g – 200 g each
  • Salt

Teriyaki Marinade:

  • 120 ml soy sauce
  • 40 ml teriyaki sauce
  • 1 tablespoon orange marmalade (peach or pineapple can also be used)
  • 1 mild large chili pepper (or 1/4 small hot chili pepper), finely chopped
  • 2 cloves garlic, finely grated
  • Juice from 1/2 lemon
  • 4 teaspoons brown or white sugar


Make deep cuts in the chicken drumsticks in several places (not on the skin side), then season with salt. Mix all the marinade ingredients together, place the chicken in the marinade, and coat thoroughly. Set aside for at least one hour, but overnight in the refrigerator is recommended for more flavor. Bring to room temperature before grilling.

Remove the drumsticks from the marinade and place them on a medium-hot grill. Grill for about 12 minutes on each side.

Meanwhile, pour the marinade into a saucepan and boil for several minutes until it reduces by half and thickens. Towards the end of grilling, brush the thickened marinade onto the chicken, grill for another minute on each side, and then remove from the grill.

Alternatively, you can bake the drumsticks in an oven preheated to 220 degrees Celsius (with the grill function on) or 230 degrees Celsius (without the grill function) for about 40 minutes. During baking, baste the drumsticks with the marinade (using half of it). Boil down the remaining marinade as described above, and brush it onto the baked chicken before serving.

Enjoy your delicious grilled or baked teriyaki chicken drumsticks!

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