These were a little too sweet and had a bit of a "different" flavor, but in fairness I changed both the ingredients and cooking method. I used 1/2 as much fresh grated ginger as ground and cooked 4 boneless chops in a 350-degree oven for 20 minutes, broiling them a little at the end. They undoubtedly would have been better off the grill and with a thinner layer of sauce. The texture and doneness were perfect this way, however. Recipes that specify amounts of salt are better, IMO.

Reviewed On: Jan. 13, 2009

I love this recipe for the simple fact that it can be made without going out and buying a fortune's worth of ingredients that will otherwise never be used. And, it's good. The flavor is similar to a Chinese restaurant's honey chicken, but without the soy sauce. I made the recipe as written but with half the butter (as a result, it needed a bit more salt). The chicken had a significant honey flavor but the mustard was barely detectable, which made for a good balance. The recipe for some might be a little bland, so adding some herbs might be a good idea. Anyway, this recipe is a keeper.

Reviewed On: Jan. 11, 2009

This came out way too dry, and I only cooked it two 1/4 hours. However, the sauce was incredible, and the rub was perfect. I will try it again, but tent it in foil and cook it for a shorter amount of time.

Reviewed On: May 19, 2008