|Chicken drumsticks||8 Large|
|Teriyaki sauce||1⁄3 Cup (5.33 tbs)|
|Brandy/Apple juice||2 Tablespoon|
|Green onion||1 , minced|
|Vegetable oil||1 Tablespoon|
|Ground ginger||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
Remove skin from drumsticks, if desired, by pulling skin toward end of leg using paper towel; discard skin.
Place chicken in large resealable plastic food storage bag.
Combine teriyaki sauce, brandy, onion, oil, ginger, sugar and garlic powder in small bowl; pour over chicken.
Close bag securely, turning to coat.
Marinate in refrigerator at least 1 hour or overnight, turning occasionally.
Prepare grill for indirect cooking.
Drain chicken; reserve marinade.
Place chicken on grid directly over drip pan.
Grill, covered, over medium-high heat 60 minutes or until chicken is no longer pink in center and juices run clear, turning and brushing with reserved marinade every 20 minutes.
Do not brush with marinade during last 5 minutes of grilling.
Discard remaining marinade.