The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 26, 2009
The flavor of this recipe was fantastic! I have made it twice now. It is so quick and easy and tastes wonderful. The second time I made it I didn't marinate it for very long, it was still good but it's way better when it has had a good amount of time to marinate.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 9, 2009
This was an amazing recipe. The chicken was so moist and full of flavor!!!! Cant wait to have it again!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 30, 2009
Wow, was this good. I used 6 chicken breasts, since mine were fairly thin--and still had enough marinade leftover for 2 more chicken breasts!! (I'll be making those tomorrow for lunch!) I left out the saffron, b/c I don't usually have that on hand. Otherwise I made as written, and only marinated for an hour. It was amazing, caramelized to a really beautiful golden color. Flavor was phenomenal, I wouldn't change a thing. You do have to keep an eye on these while grilling, the sugar tends to want to burn if left over the heat too long.
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Cooking Level: Expert

Home Town: Olathe, Kansas, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 27, 2009
The whole family enjoyed this dinner. I did make some drumsticks and the kids complained they were too sticky. That was the extent of the complaints. I do think I'll marinate it longer next time though.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 8, 2009
I wish I could give zero stars. I actually did buy the saffron--dont bother. The tastes were very weird. Blech.
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 1, 2009
Great recipe. I am slightly concerned by the eating chicken that has been marinating in a cup of oil though. So as much as I enjoyed it, it will be an infrequent meal at best.
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Home Town: Toronto, Ontario, Canada
Living In: Ancaster, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 8, 2009
Good recipe however it will not be going into the regular recipe rotation.
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Cooking Level: Intermediate

Home Town: Northridge, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 5, 2009
This was wonderful, will make again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 3, 2009
This chicken is definitely zesty and a bit sweet with a nice touch of garlic. I omitted the saffron as did a lot of others and cut the oil down to 3/4 cup. Other than that I didn't change a thing. I pounded the chicken down to 1/2 inch and let it marinate for a few hours. The marinade didn't soak through, but the chicken was nice and tender and the outside was carmelized. It looks great and tastes even better. This goes very nice with pasta. I served it with Penne from Heaven and a nice tossed salad.
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 2, 2009
WONDERFUL!!! This is good on just about everything, not just chicken. I omit the saffron and the honey (I ran out). You really only need enough oil to coat the chicken. I kept the rest of the ingrediants the same, and also add a tsp. of cumin, 1/2 tsp of onion powder, 4 or 5 shakes of wostershire, doubled the garlic, added about 1/4 cup of brown sugar (I wanted to have it HOT but also sweet to balance it out) and about a tbsp of Abobo seasoning. If you are making chicken breats I would suggest cutting them down into 2" strips, therefore getting more marinate on the chicken. I am using chicken wings and marinating overnight. Should turn out great!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 3, 2009
Oh my goodness, this is the best! We always use boneless breasts and make sandwiches out of them (on hamburger buns with lots of mayo, lettuce, tomato and onion) and they are heaven!!! The longer you marinate them, the better! My husband always grumbles about how hard they are to grill without burning (sugar and oil) but it's always well worth it! You won't be sorry!!!
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Cooking Level: Expert

Home Town: Salisbury, Vermont, USA
Living In: Anthem, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 19, 2009
husband didn't like it - didn't even finish it. I was okay with it, lacked definite flavor. Grilled. Marinated 24 hours. Otherwise no deviations.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 10, 2009
OMG Sooo good. Omit sugar, double honey. Add 1 cup white wine and 2 tbs corn starch to marinade and boil. Bake 15 min each side at 350.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: Dec. 17, 2008
I cut back half the oil, cayenne pepper and salt and omitted the sugar. (Honey is sweet enough on it's own without adding extra on top.) My chicken is marinading in the fridge now, so I'll update this after I've cooked it and everyone's tried it. EDITED: This chicken was de-lic-ious. Even both my kids loved it. I'm really glad I didn't add more sugar, it was perfect without it. I'd make this again and again. It was fabulous.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 16, 2008
LOVED this chicken. We did cut the cayenne pepper down to 1/4 tsp. just because we don't like really spicy food. Marinated it about 2 hours. So moist and flavorful. Thanks for the recipe. It's a keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Photo by Chef4Six
Reviewed: Nov. 30, 2008
This turned out great! I used 3 tbsp. of olive oil - 1 cup is way to much! I also did not use the sugar - but i did increase the amount of honey to about 2 tbsp. I used fresh basil and fresh parsley. It was raining outside - so i didn't grill it. I placed the chicken on skewers (my kids will basically eat anything on skewers...)and put it into the oven - on broil. It turned out fabulous! Update - I made this with salmon - I marinated it for about 24 hours and baked it covered! Served it over a bed of spinach. Super moist and very delicious and flavorful!
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Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 29, 2008
Very Good Quick and Easy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 8, 2008
Five stars for flavor. Just a note: we had to grill the marinated chicken using an indirect method because the marinade flamed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Photo by Jeff
Reviewed: Jun. 27, 2008
Wow, what a dish. Few alterations: ground chipotle instead of cayenne, fresh herbs instead of dried, 1/4 the oil, sauted instead of grilled, and finished with a Pinot Grigio and red onion reduction from the saute pan. Served on oiled and salted penne with slivered Parmesan and side of chilled balsamic green beans with garlic and Golden Nugget tomatoes. It was sweet, warming, and crisp. Very pretty dish.
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Photo by Jeff

Cooking Level: Expert

Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: May 30, 2008
This recipe has potential to be five stars, but there is just too much oil as written. All in all it is a great marinade and I will definitely use it again this summer!
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Cooking Level: Intermediate

Home Town: Eaton Rapids, Michigan, USA
Living In: Ypsilanti, Michigan, USA

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