Teriyaki Chicken Legs
Try this Asian twist on a chicken dinner!
- 8 chicken leg drummers
- 1 1/2 cups teriyaki sauce (12 ounces)
- Coarse black pepper
- 3 tablespoons sesame seeds
- 1 3/4 cup chicken stock
- 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 1-inch piece of ginger, grated or minced
- Place the chicken legs in a plastic bag with the teriyaki sauce and marinate for 4 hours or overnight.
- Place a baking rack on a baking sheet and arrange the chicken legs on it. Season liberally with coarse black pepper.
- Pre-heat the oven to 400˚F.
- Cover the chicken legs with foil and roast for 20 minutes. Turn the legs and roast for 10 minutes more, then remove the foil and roast for 5-8 minutes more to darken and crisp the legs. Sprinkle with sesame seeds.
- While the chicken cooks, bring the stock and water and 1 tablespoon vegetable oil to a boil over high heat. Add the rice and stir, bring it back up to a boil, then reduce the heat and cover the pot. Simmer for 18 minutes, then fluff the rice with a fork.
- While the chicken roasts for the last 10 minutes, bring a few inches of salted water to a boil. Add the broccolini and blanch for 2-3 minutes, then drain.
- Heat the remaining 2 tablespoons vegetable oil in a large skillet. When the oil is hot, add the blanched broccolini, pepper and scallions. Stir fry for 2 minutes, add the garlic and ginger, then stir fry for 1 minute more.
- Serve the chicken legs with the stir fried veggies and rice alongside.