Reviewed: Nov. 6, 2009

LOVE this recipe! I read all the reviews before making it first time so I tripled the sauce, added sesame seeds and it was amazing! I might cover the chicken next time... the 2nd time I made it it was very dry. Total hit at my house!

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cgwizdz

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Reviewed: Nov. 5, 2009

Had good flavor. I cooked without the skin. Recommend keeping skin on.

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missbianca

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Reviewed: Oct. 27, 2009

This recipe was easy and satisfying. It is not a Honey Chicken recipe and therefor, most people will be either disappointed or delightfully surprised. It has more of a teriyaki effect to it (savory and ginger-y) this is probably why people feel it is too salty as well. I personally loved it. (used sesame seeds and 1tbsp apple vinegar)

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Mrose

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Reviewed: Oct. 26, 2009

This was an awesome recipe that I used for an unexpected dinner party. Although, I did lower the temp of the oven and doubled the marinade. I poked at the chicken to soak up more of the flavors. I also added an extra bit of ginger to the pan, of which I DEFINITELY recommend lining with foil. I used the extra marinade for my asian noodles and rice. BIG HIT! Even Grandma liked it!! Thanks so much for this. I will make it again!!

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Linzee

Cooking Level: Intermediate

Living In: Sidney, Ohio, USA

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Reviewed: Oct. 12, 2009

This was an excellent recipe. The chicken was so tender and moist and full of that robust Asian flavor. I will definately make this again, my family loved it and I think I may sprinkle a few sesamee seeds over the chicken as it rests before serving.

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Teri G

Cooking Level: Expert

Home Town: Fresno, California, USA

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Reviewed: Sep. 29, 2009

Very Good. I made a lot of changes being i didnt have everything on hand. I didnt marinate the chicken since my chicken wasnt defrosted in time last night. I used maple syrup instead of honey and powdered ginger. I listened to the over reviews and doubled the recipe. came out very juicy! I cooked it at 350 degrees for 20 minutes on both sides and then I broiled it for about 5 minutes to make the skin crispy.

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Angela Moretto

Cooking Level: Intermediate

Home Town: Plainsboro, New Jersey, USA

Living In: Miami, Florida, USA

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Reviewed: Sep. 28, 2009

I've made this twice, once on the grill outside and once in the oven as suggested - both times with boneless, skinless chicken breast. Honestly, I thought it was 10 times better on the grill, with the char on it and the smokey flavor. Baking it in the oven was ok: very moist but not entirely flavorful inside. Try it on the grill, you'll never go back!

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Frank

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 24, 2009

Very good! I marinated overnight and then cooked the chicken pieces in the crock pot on low for 10 hours in the marinade, I think next time I will try baking as author suggests, it was just too hot out today to have the oven on.

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Aug. 16, 2009

This was one of the best dishes I have ever had! I ended up marinating it for longer than an hour and it was delicious!!

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Jen

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Reviewed: Jul. 27, 2009

This is my husbands favorite dish!! I add more onion and double the soy and ginger and honey because it needs a litte more sauce to it. I also use legs and boneless chicken thighs...We love this and I will make this a regular dish

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erin

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

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Reviewed: Jul. 10, 2009

I was impressed. This recipe was pretty good. I'd make it again.

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Janelle

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

This was pretty good. I think next time I won't use so much cinnamon. And I agree that the outside tasted fabulous but the inside wasn't flavored at all. Maybe this could be marinated in the sauce & then it would taste stronger? Loved all the flavors though! Or maybe if the sauce is doubled the chicken would be immersed more in the sauce & soak it up better? Just some ideas... But still a great recipe & super tasty!

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cookiemama

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Reviewed: May 17, 2009

I made this tonight and ill give it a 3 because the skin tasted fantastic. but that is it the chicken had no flavor. but the chicken was juicy. well i will try this again but i will use it on wing drumettes i think it will taste a little better.

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marlove

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Reviewed: May 5, 2009

I made this for myself last night at last minute using one chicken breast, because I don't like seafood and that's what my boyfriend was eating, but he liked this so much he ate half of it!

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riane

Cooking Level: Intermediate

Home Town: Urbana, Ohio, USA

Living In: Winter Park, Florida, USA

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Reviewed: Apr. 21, 2009

Excellent. Very moist. Love the asian taste

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Sherry

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Reviewed: Apr. 16, 2009

Easy, flavorful chicken recipe. Works for any piece, boneless or bone-in. I serve it with rice noodles and snap peas, then throw some sesame seeds on top for a pretty presentation. Gets great reviews every time.

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MCCLAVE1

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Reviewed: Apr. 6, 2009

Let me start off by saying this was great! 4 stars instead of 5 is because of the cooking times?? Lowered it to 350 still burnt by skin, but the flavor... yuum. My fiance said quote on quote, this is soo good, the meat is so tender its falling off the bone! I used bone in thighs.. will use legs next time or drumettes, would taste better. I tripled the marinade, put in ziplock bags next time when I have time, will mariande over-night. Used the last batch of marinade to baste while in the oven to keep it moist as it baked. This had a rich asain flavor with a kick. I did add ground red pepper and some red pepper flakes. (everything we eat involves spice) Deffinatly recommend, just think the cooking time is too high. Maybe bake covered?? Can you do that anyone?? Will it cook right/thru?

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PrdMomOf1

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Apr. 1, 2009

This chicken was good. I doubled the sauce and marinated for 4 hours, used chicken breasts with bones. Baked for 20 minutes on each side.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

Good but not what I expected. Tasted like teriyaki versus having the sweetness of the honey that I wanted. Would make again and play with the proportion of ingredients.

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AllysonKM

Cooking Level: Intermediate

Home Town: Lyons, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: Mar. 26, 2009

Looking for a juicy chicken? Then try this recipe BUT... as many reviews stated there's something missing and I think its a hot spice like chili oil or red pepper flakes but definitely needs some kind of zing. Flavor smelled more intense then it tasted, was to bland for my buds. The whole family ate it up. Will make again won't be on my rotation and will add something spicy.

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IAMOREXOXO

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Baked Asian-Style Honey Chicken

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