8 oz. chicken drumsticks, skinned
8 oz. chicken thighs, skinned
1 c. drained corn kernels
3 tbsp. chili sauce
1 tbsp. honey
1 tbsp. low sodium teriyaki sauce
1 tbsp. grated fresh ginger root
1/4 tsp. salt
1/4 tsp. dried red pepper flakes

Place chicken in 11 x 7 inch baking dish, arranging thickest parts toward outside edges. In bowl, combine corn, chili sauce, honey teriyaki sauce, ginger, salt and pepper flakes; spoon over chicken.

With vented cover, microwave on high 10 to 12 minutes, rotating dish halfway through cooking and spooning sauce over chicken, until chicken is cooked, 5 minutes.

Place on platter. Spoon sauce evenly over chicken. Serves 4.