Reviewed: Aug. 7, 2008

Excellent! I went home on my lunch hour to marinate the chicken so all I had to do was stick it in the oven when I got home from work. I used bone in drumstick/thigh with skin. Served with veggie lo mein noodles, great meal!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CeliaBelia

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Indianapolis, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2008

If there were higher stars, I would give this recipe that. It was so good!! I have had requests for it ever since I made it. I did follow some of the suggestions of the other cooks. I doubled the sauce, and covered it for 20 minutes with foil then let it cook for another 15 minutes. Wonderful meal!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SCHMELLYK1

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LYMELLO

Cooking Level: Intermediate

Home Town: Delano, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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 :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mal

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 3, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jessica

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Berryblue031

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NSTARK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Toni R

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

learningtocook28

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SARAH BOOTHE

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Greer, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sweetcakes

Cooking Level: Expert

Living In: Cumberland, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2007

loved it

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

D Marie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2007

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

acporter423

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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 with foil for easy clean up. Nice and easy!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Becca H.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2007

I thought this was good. I used boneless skinless breasts and browned them in a skillet before transfering them into the oven. I wasn't thrilled with the consistency of the sauce, but that was easily fixable. I did double the sauce to have over the rice. I will use again, because it was very easy to do. Thanks for the postl

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2006

I really liked this recipe. However I had to make a lot more sauce than the recipe called for. I doubled the sauce and used 3/4 on the chicken, saving the rest to put on rice and vegetables. I used chicken thighs and they came out really nicely.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NNEKA84

Cooking Level: Intermediate

Home Town: Florham Park, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Baked Asian-Style Honey Chicken

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!