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!

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Becca H.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Los Angeles, California, USA

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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

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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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.

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NNEKA84

Cooking Level: Intermediate

Home Town: Florham Park, New Jersey, USA

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Reviewed: Nov. 25, 2006

This is sooooo yummy! I tripled (at least) the sauce for marinade, and used ziplock bags to marinate overnight. I have baked and also grilled it on the gas grill in disposable baking pans - Each way was super good! I've passed this recipe on to others and they love it too!

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Renee' D.

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Reviewed: Oct. 8, 2006

I thought this was very very good. I will definately be making this again

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lamicka

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 20, 2006

This was great! my Room mate thinks I'm a culinary genius!!!! yah major hit!

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Sara-Max

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Reviewed: Aug. 17, 2006

I loved this recipe, fairly easy. I would add just a little more honey.

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maria

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Reviewed: Jul. 7, 2006

Overall a good recipe. I pared it with some risotto and steamed vegetables. I would have prefered to have more of the glaze taste. Perhaps using boneless breasts, or smaller pieces of chicken would have helped to highlight the flavor. All in all, I will make it again.

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Eric Hauser

Cooking Level: Expert

Home Town: Charlottesville, Virginia, USA

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Reviewed: Jun. 19, 2006

Very good!

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Gina S.

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Jun. 3, 2006

the BEST recipe for honey soysauce chicken ever. It was so simple..marinated thighs/drumsticks/wings for 3 hours and made extra marinade for basting half way thru. Definitely use foil to line the pan though. Also added a sprinkle of sesame seeds on top..we couldn't get enough of this.

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23 users found this review helpful

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dianamtu

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: Apr. 21, 2006

Awesome!

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Kristyn

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Feb. 22, 2006

This was a great dish, we cooked the chicken on the grill on low heat for 3 hours in a baking foil basting it frequently and we used more seasons than the recipe suggested, you can never use to much. Tasted great and we will cook it again.

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gotjoyce

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Reviewed: Dec. 28, 2005

Good chicken but needs a bit more flavor next time I will add some brown sugar

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VOXMORGAN

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2005

I made this for lunch last weekend because I had all ingredients on hand. I used boneless chicken breasts (because that's what I had in the freezer). Note:If you do this, it cooks in about 1/2 the time. The flavor was good, but it was kind of salty. I'll definitely make again since it's so easy & pretty flavorful, but I'll try low-sodium soy next time and the (bone-in) chicken pieces as suggested.

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NINA

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Reviewed: Nov. 6, 2005

I used deboned chicken thigh pieces and added a dash of black pepper. Everyone in my family loved it. Thanks!

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serena

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Reviewed: Aug. 3, 2005

I have tried this recipe baked and grilled. Everyone preferred it grilled. It is definetly a keeper.

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WINGSEARCHING

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fenton, Missouri, USA

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Reviewed: May 25, 2005

i found that using legs and wings only was better...the glaze sank into smaller pieces easier than large. i also tried it without ginger root and did not notice a difference. since the root is only avail. as an actual root and i wasted more than i used i will not use the root again.

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JMBM100

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Reviewed: Apr. 5, 2005

I'm on a diet, so always looking for more flavorful and different ways to prepare chicken, so this one jumped out at me. I used chicken breasts, and substited Teriyaki sauce for the soy sauce; I also left out the green onions and the ginger ('cause my family doesn't like it), but this turned out very good. I took someone's suggestion and pan seared it, and yes, the sauce does stick to the pan something fierce, but it was very tasty. Only gave it four stars just because while it was good, it wasn't something that gave me that, "Oh my god this is heaven" feeling.

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JOANNES0

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Reviewed: Feb. 28, 2005

Didn't use ginger as I don't like the flavour, but I liked this chicken it was tasty.

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KazMc

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Reviewed: Feb. 17, 2005

If you've every had chicken baked in paper in a Chinese restaurant, this is a close approximation of it, and it's very good. If you chop the pieces of chicken up into tiny pieces and wrap each one individually in tinfoil, you can nearly recreate Chicken wrapped in paper. Otherwise, the original recipe turns out very well on its own.

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OISTRAHK

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Baked Asian-Style Honey Chicken

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