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chicken drummettes salt ground black pepper teriyaki marinade pineapple sesame seeds cream cheese sour cream butter frozen limeade plain yogurt chili-garlic sauce salt
Viewed: 67 - Published at: 9 years agoIngredients
- 3 lbs chicken drummettes
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 (10 ounce) bottle teriyaki marinade, sauce
- 1 (8 ounce) can crushed pineapple
- 2 tablespoons sesame seeds, for garnish
- 1 (8 ounce) container cream cheese with chives
- 1 cup sour cream
- 1 cup organic smooth peanut butter
- 14 cup frozen limeade concentrate, defrosted
- 1 cup plain yogurt
- 1 teaspoon chili-garlic sauce
- 12 teaspoon salt
Method
- Preheat oven to 400 degrees F.
- Wash and pat dry the chicken drumettes.
- Season with salt and pepper.
- Place the chicken in large zip-top bag.
- Pour the teriyaki marinade and crushed pineapple into the bag.
- Zip the bag and mix the chicken around with your hands by squeezing the bag.
- Place the bag in the refrigerator and let sit for 1 hour.
- When ready to cook the drumettes, line a baking sheet with tin foil.
- Remove the drumettes from the marinade bag and place them on the baking sheet, leaving some space between each piece.
- Throw away the marinade bag and wash hands with warm water and soap.
- Using oven mitts place the baking sheet in the oven and bake for 40 minutes.
- Remove the drumettes from the oven with baking mitts and, using tongs, place the drumettes on a serving plate.
- Sprinkle with sesame seeds and serve with Peanut and Vegi-Ranch Dipping Sauces.
- For the veggie dipping sauce: in a small bowl combine the cream cheese and sour cream.
- Mix it together with a spoon.
- Refrigerate until ready to serve.
- For the peanut dipping sauce: in a small bowl combine the peanut butter, limeade, and yogurt.
- Mix it all together with a spoon or whisk.
- Stir in the chili-garlic sauce and season with salt.
- Refrigerate until ready to serve.
