Teriyaki Chicken Drumsticks

A while ago I got my hot little hands on an "All You" cook book. But the best part about it is that it tells you how much each serving costs. These last few months we've been on a very strict budget and we don't have much for food so this cookbook has come very handy. 

I made this recipe for under $10, we even had left overs for Preston to take to work, and it was delicious!!!

This was a very simple and quick dinner. I served these with mashed potatoes and steamed broccoli.

Ingredients

1/2 C Soy Sauce

• 2 tablespoons packed dark brown sugar
• 1 clove garlic, chopped
• 1/2-inch piece fresh ginger, peeled and chopped
• 1 1/2 teaspoons cornstarch 
• 8 chicken drumsticks (about 2 lb.) 
• Salt and pepper 

Directions

1. Combine soy sauce, brown sugar, garlic, ginger and cornstarch in a small saucepan. Add 2 Tbsp. water and bring to a boil over high heat, stirring constantly until thickened, about 2 minutes. Cool slightly and strain, discarding solids. Preheat a broiler to high and place a broiling rack 6 to 8 inches from heat source.
2. Arrange drumsticks snugly on a large foil-lined rimmed baking sheet and season with salt and pepper on all sides. Pour sauce over and turn drumsticks several times to coat thoroughly. Broil or grill until chicken is browned, about 25 to 30 minutes, or until juices run clear when chicken is pierced with a knife. While cooking, turn pan around from back to front every 2 to 3 minutes and use tongs to turn drumsticks over. If liquid in baking sheet starts to scorch, add water, 1/4 cup at a time.
3. Remove drumsticks from pan and cool slightly before serving.