Reviewed: Sep. 28, 2009

These are delicious and without the jam you would not have that great sticky glaze. Perhaps those who did not care for the recipe did not use fresh ginger. It is a huge crowd pleaser.

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CYNDY

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Reviewed: Sep. 24, 2009

As other reviewers have posted, it tasted only of soy sauce. The flavor of apricot and ginger (even tho I doubled the ginger) was lost. I was hoping for much better.

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Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Sep. 8, 2009

Thanks Cyndy for your recipe. I marinated overnight for monday holiday barbecue ( was a really good amount of game hens to get ready). I follow it the recipe as it is and all friends rave it about how good was and came back for seconds ,everything went very well . Very tasteful and sooo easy to get it done. I personally love it! Thanks and I will be making again and again.

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newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Aug. 5, 2007

this was not the flavor i was expectiong what apricot i only tasted soy sauce it was good but should be under a different name and the marinating time is important did it for 6 hours the first time and then let the other one sit overnight two different taste but still no apricot no ginger followed it to a tee

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vickie

Cooking Level: Beginning

Living In: Denver, Colorado, USA

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Reviewed: Mar. 4, 2007

This was so easy and really delicious. My family loved them. Could easily use pork or chicken. I will certainly make this again.

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Donna

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Reviewed: May 22, 2006

This recipe was pretty tasty. I used boneless skinless chicken breasts instead of game hens, and my husband loved it. Next time, I think I will bread the chicken after it has been soaked in the sauce, though, for a more intense flavor. I also served this over jasmine rice mixed with apricot preserves and minced ginger. This recipe is a keeper. ; )

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WarringEagle

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Rochester, New York, USA

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Reviewed: Nov. 29, 2005

I picked this recipe out for my husband to make for a dinner party. It came out wonderfully - and we only marinated them for 6 hours instead of overnight. Next time we make it we'll marinate for longer. I've already emailed this recipe to friends.

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Jen

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Sep. 16, 2005

These were wonderful. Moist and juicy. I used my kitchen shears to cut them in half and it was relatively easy. Both the adults and children loved them.

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1960Pearl

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Reviewed: Nov. 27, 2004

These were terrific, nice and juicy! I bought them frozen and when they thawed I just cut them in half myself with a big chef's knife, no problem. I basted them with the marinade they were cooking in,about every 15 minutes while they were baking. I will definitely make these again!

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