This was nice and easy to prepare. I used a whole cut frier that I skinned instead of boneless breasts. I found that cooking the chicken for 30 minutes plus 2 minutes on each side on the grill resulted in slightly over cooked rubbery chicken. Great flavor though! I'm glad that the weather was nice as I needed to air out the house...the smell is great, but very intense with the vinegar and soy. I will do this one again.

Reviewed On: May 10, 2009

This was really lack luster how I prepared it. I used half the amount of butter and brown sugar.....mistake I guess since it was really plain tasting. I wanted to avoid the "hard candy" effect that some reviewers mentioned, I ended up with a blah dish. May or may not try again.

Reviewed On: Sep. 18, 2007

The topping completely hid the taste of the salmon and I only used half of it on the salmon. If I was to make this again, I wouldn't use yellow mustard (honey mustard would likely be better) and I would only make 1/4 of the amt.

Reviewed On: Aug. 28, 2007