Skip to Content

Opening Hours

Today7.30am - 8.30pm
Friday7.30am - 8.30pm
Saturday7.30am - 8.30pm
Sunday7.30am - 8.30pm
Monday7.30am - 8.30pm
Tuesday7.30am - 8.30pm
Wednesday7.30am - 8.30pm

Teriyaki chicken drumsticks

Serves   4
Prep time: 20 mins
Cooking time: 40 mins

The combination of sweet and sour flavours in this recipe is really appetising and it’s a great way to enjoy a casual meal. The bok choy slaw has a fabulous tangy taste and pairs perfectly with the juicy barbecued chicken drumsticks.

Teriyaki Chicken Drumsticks





  • ¼ cup soy sauce
  • ¼ cup pineapple juice
  • 2 tbsp Pams Brown Sugar
  • 3 cloves garlic, crushed
  • 2 tsp finely grated fresh ginger
  • 1 teaspoon sesame oil
  • 12 chicken drumsticks
  • 2 tsp toasted sesame seeds

Bok choy slaw

  • ¼ cup sweet chilli sauce
  • 2 tbsp Pams Mayonnaise
  • 1 tsp sesame oil
  • 4 bok choy, finely sliced
  • 2 carrots, julienned
  • 2 spring onions, sliced
  • ½ cup chopped coriander
  • 2 tsp black sesame seeds


  1. Preheat the oven to 200°C or preheat a hooded barbecue. Combine the soy sauce, pineapple juice, brown sugar, garlic, ginger and sesame oil in a small saucepan. Bring to the boil over a medium heat, then cook for 3-4 minutes, or until thickened.
  2. Cut 2-3 slashes into the top of each drumstick. Place the chicken in a large ovenproof dish lined with foil. Pour the sauce over the chicken and turn drumsticks several times to coat thoroughly. Sprinkle the sesame seeds over all sides of the drumsticks.
  3. Bake in the preheated oven for 35-40 minutes, turning occasionally, until the chicken is cooked through. Alternatively, cook the drumsticks on a preheated hooded barbecue over indirect heat for 35-40 minutes. If the teriyaki sauce starts to darken too much, add quarter cup of water at a time.
  4. Combine chilli sauce, mayonnaise and sesame oil in a small bowl for the slaw.
  5. Place the sliced bok choy, carrots, spring onions and coriander in a bowl. Gently stir through the dressing. Serve drumsticks with the slaw.