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Teriyaki Chicken Legs


  • 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

  • Salt

  • 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. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to