Reviewed: Jul. 24, 2008

Although the sauce had good flavor, the chicken was dry---I used chicken breasts and will try it again using a whole chicken as suggested. Overall, it was an average dish.

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LYMELLO

	Cooking Level: Intermediate Home Town: Delano, California, USA
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Reviewed: Jul. 10, 2008

This recipe gets 5 stars because it required few ingredients, it was simple to make and tasted great. Im big on basting so i doubled the marinade and basted liberally through out the baking process. I will make this again :)

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ALFANN02

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: May 23, 2008

My boys and my husband liked this recipe very much. I doubled the sauce like others suggested. I am not sure it is really necessary. I used a mixture of white and dark meat chicken but will stick to dark meat next time.

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amandad

	Cooking Level: Expert Home Town: Dover, Ohio, USA Living In: Uhrichsville, Ohio, USA
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Reviewed: May 19, 2008

Awesome!

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Kristyn

	Cooking Level: Intermediate Living In: Dayton, Ohio, USA
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Reviewed: May 3, 2008

This recipe is simple indeed However, in my opinion, there seems to be something missing in the flavour. I would not make this recipe again.

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mal

	Cooking Level: Expert Living In: Ottawa, Ontario, Canada
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Reviewed: Apr. 3, 2008

Yummy and so easy! I used pre-minced ginger root.

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Jessica


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Reviewed: Mar. 16, 2008

I really enjoyed this recipe, I used powdered ginger instead of fresh and didn't even have time to marinade and it turned out great. I didn't double the sauce and it was a perfect amount to glaze the chicken in a sticky sweetness almost like a honey garlic chicken wing. The sauce is actually very strong when it bakes down and gets sticky, double in my opinion would be to much.

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Berryblue031

	Cooking Level: Expert Home Town: Sarnia, Ontario, Canada
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Reviewed: Feb. 21, 2008

Very good. I used chicken thighs (removed the skin). To make more of the marinade I added a little more soy sauce and a few tablespoons of canola oil. Chicken turned out very tasty and moist.

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NSTARK


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Reviewed: Sep. 6, 2007

We loved this recipe!We used chicken thighs and legs and we took the suggestion of others and doubled the sauce. Other than that no other changes.

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Toni R

	Cooking Level: Intermediate
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Reviewed: Aug. 19, 2007

I loved this recipe....it was simple and delicious. I will definitely be making it again.

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learningtocook28


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Reviewed: Aug. 6, 2007

This was so good. HOWEVER....please don't make the mistake I did of pulling off most of the skin off the chicken. I was trying to be healthy, and the areas of the chicken without skin, (most of it) tasted like over marinated teriyaki and was so dry. The few remaining pieces with the skin tasted great. I let marinate over night, and followed the recipe as stated.

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chef tara

	Cooking Level: Intermediate Home Town: Grand Island, New York, USA Living In: Orlando, Florida, USA
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Reviewed: Jul. 24, 2007

This was so good. I didn't have any onions so I added onion powder. The same with ginger but I left that out. I used leg quarters and marinated it over night. I used a little extra garlic, because I love it so but left other measurements the same. Using a pastery brush I lightly oiled the bottom of pan and clean up was almost a breeze. I baked 45 minutes, uncovered. Not only did I love it, but so did everyone else. I can't wait to make this again.

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SARAH BOOTHE

	Cooking Level: Expert Home Town: Memphis, Tennessee, USA Living In: Greer, South Carolina, USA
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Reviewed: Jun. 10, 2007

This is an excellent way to prepare chicken. I prepared the marinade as directed and marinated chicken thighs for about three hours and baked it according to the directions. I served this with roasted potatoes. This is a yummy way to bake chicken. I highly recommend this one.

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Anastasia Wojiek

	Cooking Level: Expert Home Town: Littleton, Colorado, USA Living In: Moscow, Idaho, USA
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Reviewed: May 22, 2007

Very good, and tasty. I too doubled the marinade, no were near enough if you don't. I added alot of honey to help thicken it up. Tasted great over rice with steamed broccoli!!

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sweetcakes

	Cooking Level: Expert Living In: Cumberland, Maryland, USA
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Reviewed: May 8, 2007

loved it

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fab-chic


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Reviewed: Mar. 8, 2007

Great flavor. I would marinade the chicken overnight to really taste the flavor.

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acporter423


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Reviewed: Jan. 18, 2007

Great recipe! I was looking for something to make with chicken and honey and this one was a hit! I used skin-on bone-in chicken drumsticks and doubled the marinade. I didn't have ginger on hand so I didn't use it. I HIGHLY recommend using skin-on chicken as the skin takes on most of the flavor. Oh, and I took another reviewer's advice and lined my baking pan wih foil for easy clean up. Nice and easy!

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