Quick and easy to prepare. I did make some changes though. I omitted the onion and ginger from the marinade as I had some leftover pineapple, ginger and lemon grass salsa from another recipe on here (it's a scallop recipe) and used that instead. I also added vinegar and grainy Dijon mustard as the top review suggested. Pulsed it all in the food processor then threw everything together and marinated for an hour as written. I recommend cooking the chicken skin side up for the first 30 minutes on your top shelf in the oven to get it crisp. I omitted the green onions as I thought they would burn. Only complaint is that these weren't saucy, so do double the marinade if you want to have some sauce to baste/drizzle over rice (obviously cooked since it's been with raw chicken).
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Quick and easy to prepare. I did make some changes though. I omitted the onion and ginger from...