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Teriyaki  Sticky Legs


  • 1.5kg chicken drumsticks
  • 1 large brown onion, peeled and cut into wedges
  • 4 cloves garlic, peeled and finely sliced
  • 250ml Kikkoman Teriyaki Marinade
  • 1 cup chicken stock
  • 4 spring onions, sliced
  • Steamed Asian greens, to serve

Kikkoman sauce used in this recipe

Cook time
Prep time

Teriyaki Sticky Legs


  1. Preheat oven to 160 deg C. Place drumsticks, onion and garlic in a large roasting pan. In a small bowl combine the Teriyaki marinade and stock then pour over the drumsticks to coat. Cover pan with foil and bake for 45-50 minutes or until meat is tender.
  2. Remove pan from oven and place legs on a serving platter. Cover with foil to keep warm. Meanwhile, place remaining cooking juices into a saute pan and reduce liquid for about 5 minutes or until sauce has thickened.
  3. To serve, arrange steamed greens on a serving platter. Place the drumsticks on top and drizzle with the sauce.
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