Diabetic Cooking

Teriyaki chicken drummies



  • 1 bottle (10 ounces) low-sodium teriyaki sauce, divided
  • 4 cloves garlic, crushed
  • 1/4 teaspoon black pepper
  • 3 pounds chicken drummettes (about 24 pieces total)
  • 1 tablespoon toasted sesame seeds*


Reserve 1/4 cup teriyaki sauce; set aside. Combine remaining teriyaki sauce, garlic, and pepper in shallow baking dish. Add drummettes; marinate in refrigerator for 30 minutes, turning once.

Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray. Remove drummettes from dish; discard marinade. Place drummettes, skin side up, on prepared baking sheet.

Bake 30 minutes or until golden brown. Immediately remove drummettes to large bowl. Add reserved 1/4 cup teriyaki sauce; toss to coat evenly. Sprinkle with sesame seeds.

*Note. To toast sesame seeds, spread seeds in small skillet. Shake skillet over medium-low heat about 3 minutes or until seeds begin to pop and turn golden.

Yield: 12 drummies.

Nutrition Facts Per Serving:
Calories: 160, Carbohydrates: 2 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 40 mg, Sodium: 300 mg, Fiber: 0 g

Exchanges per serving: 1 1/2 fat, 1 1/2 meat.

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