Good, quick frosting, but this will really only frost an 8-inch, single layer cake--and just barely. I made the mistake of making it while the cake was still in the oven and it started to melt pretty quickly. I refrigerated it and it deflated. I tasted it right after making it and it was perfect, but after it deflated, it tasted really sweet. Still, I'd make it again if I'm in a hurry to eat a cake!

Reviewed On: Oct. 14, 2009

The chicken itself is five stars, but the sauce really brings it down. It was way too plain--like chicken gravy. I was concerned it might be too bland, but I wanted to follow the recipe as written first, just in case something magical happened while it was all cooking together. Not so. All it needs is a little tweaking, though. I'll definitely make it again, but I'll be adding more to the sauce. I did end up sprinkling feta and lemon over the whole dish after tasting it and just doing that helped a lot. It does look fantastic on the plate, by the way.

Reviewed On: Sep. 26, 2009

Very good. I was looking for something that would use what I had on hand and this fit the bill. The sugar helped balance the marinade without adding a sweet taste, so don't worry that the dish will taste sweet. I added whatever veggies I had to the kabobs and marinated them for a few minutes as well. I found that the marinade simply brought out the flavors of the chicken and veggies instead of overpowering them. Will certainly make again!

Reviewed On: Sep. 7, 2009