PCC Teriyaki Chicken Drumettes

PCC Teriyaki Chicken Drumettes

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For marinade:

  • 3/4 cup mirin
  • 1/2 cup tamari
  • 2 tablespoons lemon juice
  • 2 teaspoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons brown sugar
  • 3 pounds chicken drumettes

For glaze:

  • 1/4 cup mirin
  • 3 tablespoons tamari
  • 1 tablespoon brown sugar
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons arrowroot
  • 1 tablespoon brown sesame seeds


Combine ingredients for the marinade and marinate the drumettes for at least 2 hours or overnight in the refrigerator.

Preheat oven to 400° F.

Bake the drumettes, in marinade, until an internal temperature of 165° F is reached and drumettes are nicely browned on the edges. Drain excess marinade.

Combine ingredients for the glaze in a small saucepan. Cook over medium heat until slightly thickened. While drumettes are still hot, brush on the glaze. Garnish with sesame seeds.

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