I'll start! Chicken Teriyaki
-8 large drumsticks(about 2 pounds)
-1/3 cup teriyaki sauce(I usually like to get the thickest sauce I can find.)
-2 table spoons brandy or apple juice
-1 minced green onion
-1 tablespoon veg/olive oil
-1 teaspoon ground ginger
-1/2 teaspoon sugar
-1/4 teaspoon garlic powder
-store bought sweet and sour(I use 'East-West Classic Sweet&Sour' VERY yummy. comes in a jar.)
1) Place chicken in large zip lock bag or tupperware. Mix all the everything but the sweet and sour and pour over chicken. Marinate in the fridge for at least an hour or even better overnight, turning occasionally.
2) Prepare grill for indirect cooking.(I cook in the oven usually at 350)
3) Drain chicken; reserve marinade. Place chicken on grid over a drip pan. Grill, covered, over medium-high heat 60 minutes or until chicken is no longer pink in the center and the juices run clear, turning and brushing with reserved marinade every 20 minutes. NOTE: Do not brush with the marinade the last 20 minutes.
4) Serve with sweet and sour for dipping.