Reviewed: Apr. 21, 2009

Excellent. Very moist. Love the asian taste

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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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Reviewed: Mar. 13, 2009

The family gave me 5 stars for this...they said it had a great flavor and I made quick and easy pancit as a side for this which complemented the dish well...oh and also I was in the asian aisle of my supermarket and found ginger flavored soy sauce so I marinated the chicken in that and it really brought about a wonderfully unique flavor. Thank you very much for this!

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 8, 2009

I added extra soy sauce and added Dijon mustard and rice vinegar to the marinade and let it sit overnight. (Otherwise it seemed like there wasn't enough to marinade and baste it.) I seared it quickly on the stove top in my Dutch oven and placed it in the oven at 350 degrees until juices ran clear. It was a hit!

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StarterCook

Cooking Level: Intermediate

Home Town: Port Washington, Wisconsin, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Feb. 24, 2009

Great recipe, no strange flavors trying to sneak in.

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: Feb. 23, 2009

Delicious! Cooked this for my family. They ate everything up. I added more honey and ginger to my ingredients.

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Clare

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Reviewed: Feb. 16, 2009

I made this for dinner a few nights ago...my whole family raved--yeah!! The only change I made, was to grill the chicken. Fantastic! I'll definitely be making again. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Feb. 10, 2009

so yummy! thanks! also paired with the Fried Rice with Ginger, Hoisin, and Sesame seeds! so wonderful!

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rbmaxfield

Cooking Level: Intermediate

Home Town: Lyme, New Hampshire, USA

Living In: Montpelier, Vermont, USA

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Reviewed: Feb. 5, 2009

YUMMO!! well, i changed it just a tad. I added a couple T's of orange juice. used powdered ginger (didn't matter, still delish), and I did make a lot more marinade. The BIGgest difference is that i BBQed them on the barbie, and I think baking them would have been not near as good. The grill really makes a delicious sauce out of the marinade ... It was a huge hit.

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Laura Loo

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Cheshire, Oregon, USA

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Reviewed: Jan. 19, 2009

simply.. great!! double the sauce though...:)

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HT27

Cooking Level: Beginning

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Reviewed: Jan. 16, 2009

This had a great flavor!, but I did not follow the other suggestions of leaving the skin on and doubling the marinade. If the marinade was NOT doubled and the skins were removed for health purposes, I would marinate for longer b/c the breast portions were a bit dry.

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loisln77

Cooking Level: Beginning

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Reviewed: Dec. 19, 2008

This made a jucy chicken breast, which I never can make happen. Since using breast, I cooked for about a total of 35 minutes. I also doubled the sauce, and then added one more batch when I turned them over. I don't know, I think it lacks a flavor but I don't know what it'd be.

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lalynnhussey

Cooking Level: Intermediate

Home Town: Columbia, Tennessee, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Nov. 10, 2008

This was simple and good. My family enjoyed it very much. I will make this again.

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SISSY205

Cooking Level: Expert

Living In: Rialto, California, USA

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Reviewed: Oct. 1, 2008

I made this with chicken legs and I doubled the sauce and omitted the green onions since i didnt have any. I took another reader's advice and added chopped apples and i followed the baking directions. It was delicious!!! Thanks!!! Im making it again tonight!

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Samantha

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 14, 2008

SUPER! I used 12 chicken thighs that I skinned and boned myself, cut into bite-sized chunks and sprinkled some sesame seeds on top before I baked them. Perfect balance of flavors and really easy to make. I baked them on a foil-lined cookie sheet at 400 for about 15 minutes. SO good! Ate them with tri-color pasta, zucchini, avocado and chopped garlic.

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SHELLYGIRL814

Cooking Level: Professional

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Reviewed: Aug. 14, 2008

Chicken and honey go so nicely together. I loved the sweet salty balance of the honey and soy sauce. Used chives instead of green onions and unfortunately was out of fresh ginger so I had to use ground ginger. I love mushrooms so I topped mine with some fresh sliced ones. Definitely marinate for several hours and try it on the grill. Thanks!

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