I made a few little changes based on some of the other reviews, and absolutely loved the flavor. We are "white meat chicken eaters" normally, but this dish makes me love chicken thighs. One thing I did was to use garlic powder, salt & pepper directly on the chicken. And because I left the skin on the thighs I used a smaller mix of butter/olive oil. I also added a bit of worstershire and a little honey with the soy sauce, and used more minced garlic in its juices (jar)than called for. I baked at 375 for about 40 minutes turning and basting every 20. Then I broiled each side for about 5 minutes. This was so delicious! Exactly what I was looking for. And it was great for lunch two days later. Spooning the sauce over the chicken really sealed the deal for us!

Reviewed On: Oct. 8, 2009

This recipe was awesome! I followed it exactly as written. My hubby & I both loved it, and so did our friends! This recipe filled 2 loaf pans, and the cake lasted for days. Next time I may freeze some. I liked it served with chopped fresh peaches and whip cream.

Reviewed On: Jul. 20, 2009

This was awesome with Fried chicken! Made it about 30 minutes before dinner was served and let it cool in fridge. Grandaughter and hubby loved it, too. Didn't have regular prepared mustard so I substituted 1 tablespoon of ground mustard. Excellent!

Reviewed On: Jun. 17, 2009