Teriyaki Chicken Drummies


1 bottle (10 ounces) low-sodium teriyaki sauce, divided
4 cloves garlic, crushed
1/4 teaspoon black pepper
3 pounds chicken drummettes (about 24 pieces)
1 tablespoon toasted sesame seeds*
*To toast sesame seeds, spread seeds in small skillet. Shake skillet over medium-low heat about 3 minutes or until seeds begin to pop and turn golden.


1. Reserve 1/4 cup teriyaki sauce; set aside. Combine remaining teriyaki sauce, garlic and pepper in shallow bowl. Add drummettes; marinate in refrigerator 30 minutes, turning once.
2. Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray. Remove drummettes from bowl; discard marinade. Place drummettes, skin side up, on prepared baking sheet.
3. Bake 30 minutes or until golden brown. Immediately remove drummettes to large bowl. Add reserved 1/4 cup teriyaki sauce; toss to coat evenly. Sprinkle with sesame seeds.


Nutrients per serving:
Calories 160
Total Fat 10g
Saturated Fat 2g
Protein 12g
Carbohydrate 2g
Cholesterol 40mg
Dietary Fiber 0g
Sodium 300mg

Dietary Exchanges:
1-1/2 Fat, 1-1/2 Meat