Reviewed: Jul. 11, 2008

i made this last night with boneless skinless chicken breasts. the 1/2 cup soy sauce was a little too salty for me, so i used only about a 1/4. per other reviews, i baked in the oven on 350 for about 40 minutes and it was good. made again tonight for others, and was great! here's what i did : used the left over sauce from last night to marinade the breasts (butterflied) for about an hour. put the rest in a sauce pan, added more ingredients, and let it simmer and thicken up. i continued to baste the chicken throughout the baking. i was making side dishes that cooked on 450 and wanted to do it all together. so i baked the chicken on 400 for about an hour, then turned it down to 350 for about 20 minutes. it was tender and moist throughout. a definite do again!

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AuburnUGirl

Cooking Level: Intermediate

Home Town: Pine Mountain, Georgia, USA

Living In: Auburn, Alabama, USA

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Reviewed: Jul. 8, 2008

This had a great Asian barbeque taste to it. I was pleasantly surprised. Here are my changes. First I used chicken tenders. Than I cooked the sauce in the pan first as suggested. Used more garlic and only like 1/2 cup honey.(I measure by eye and taste) Than I put a tablespoon of flour to thicken it up. which it did!! Had no problem there.. Put in the oven for 18 mins at 400. Great dish and went well with green beans and tomatoes from this site.

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CookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Jul. 7, 2008

Made this tonight and not a smidgeon was left!! I substituted 1/4 cup of the honey for brown sugar thinking that might help the caramelization issue but it didn't seem to... so I just took a baster and took out most of the marinade and cooked a bit longer to get the skin crispy. Everyone loved it!! Will definitely make again!

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Hope's Mom

Cooking Level: Beginning

Home Town: Arlington, Virginia, USA

Living In: Kailua Kona, Hawaii, USA

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Reviewed: Jun. 27, 2008

This is now one of our favourite ways to prepare chicken. Thanks for such a great, simple recipe. I followed some of the other reviewer's suggestions and cooked boneless skinless at 400 degrees for 20 minutes. Came out very tender and not dry at all. Thanks again.

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2008

I originally gave this recipe a 5 but am giving it a 4 because I need to differentiate between good and great. This was just good. I followed others advice and thickened the sauce on the stove before adding it to the chicken. I also cooked the chicken for about 40 minutes, not 60, as noted in the recipe. Will use again. Thanks!

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Jun. 25, 2008

Instead of chicken wings, made breasts- delish!

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Mrs. McClain

Cooking Level: Beginning

Home Town: Mentone, California, USA

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Reviewed: Jun. 22, 2008

This wasn't bad if you like baked chicken. I followed others' reviews and cooked the sauce on the stove first for a while on low. I did a pan of wings (as the recipe suggests) and a pan of chicken breasts. To me, the wings were a 4.5 and the breasts were a 3. The breasts were too dry. The sauce did caramelize a bit better on the breasts though. Either way, I will likely make this recipe again, but it won't be a weekly (or even monthly) occurrence. Occasionally, it's a nice change. :) I'd give it a 4.5 if I could.

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ALLY99

Cooking Level: Intermediate

Living In: Athens, Georgia, USA

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Reviewed: Jun. 20, 2008

I marinated the chicken overnight and slow baked it. Lovely!

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MONKEYJADE

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Jun. 19, 2008

a bit undercooked...needed more time in the oven i guess

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charchar

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Reviewed: Jun. 12, 2008

This was really good! I made it on the fly when I had nothing in the house to make for dinner. This recipe's ingredients are perfect for that! I improvised to taste (I put lots more garlic in!) and put it all with some sliced carrots in a pot and brought to boil then turned down heat and cooked as recommended or 10 minutes. I sliced two chicken breasts in long slices and put in a casserole dish and poured the sauce and carrots on top. I baked at 400 degrees or 20 minutes. Made plenty of rice to go with it! It was delicious! I went from having nothing to make for dinner to being absolutely stuffed! Can't wait to try more veggied next time (celery, mushrooms, onions, snap peas, peppers, etc)!

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Bacchante

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Reviewed: Jun. 1, 2008

Soooo good! It doesn't caramelize that well for me. I have made this recipe at least once a month for years now (been meaning to rate it for a long time now) but I am OK with it not caramelizing that well for me because I always make white rice and drizzle the leftover sauce on my rice. We love love love this dish! Oh, and since I don't like meat on the bone, I make it with chicken breast.

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Becky Gallegos

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: May 22, 2008

Sweet, tangy and wonderful! I made some changes as well based on other reviews. I used ketchup, honey, a mixture of soy sauce and worcestershire, garlic powder, and a dash of hot sauce. I boiled it on the stove top first, then poured it over boneless chicken breasts and cooked for 35 min. Very tasty!!

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Kel

Cooking Level: Beginning

Home Town: Salisbury, Maryland, USA

Living In: Glassboro, New Jersey, USA

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Reviewed: May 22, 2008

So simple yet so tasty-very good.

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MrMojo

Cooking Level: Intermediate

Home Town: Chicopee, Massachusetts, USA

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Reviewed: May 21, 2008

WOW.....what a recipe! I followed the reviewers' advice and it turned out amazing. This is the best baked chicken I have had so far. Can't wait to try it ont he BBQ :) The extra suace I had was used for stewing beef which also turned out wonderfully well. This is a keeper!

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Foodie addict

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Reviewed: May 14, 2008

Made this in a pinch when I didn't have much on hand-- But I had the ingredients. Use Orange Honey and it turned out great. A real surprise hit.

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Gina Bee

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Burlingame, California, USA

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Reviewed: May 14, 2008

this recipe turned out reallly really good, i used the helpful advice for the chicken breast and my whole family loved it!

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PAMELAluvz2COOK

Cooking Level: Expert

Home Town: Redlands, California, USA

Living In: Laguna Beach, California, USA

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Reviewed: May 5, 2008

I cooked this both the orgianl way and the suggested thicker version on boneless breasts and the flavors just didn't seem to blend well to compliment the chicken.

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Chris M.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Farmingdale, New York, USA

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Reviewed: Apr. 30, 2008

I didn't care for this recipe. The sauce had an odd aroma. The taste too is kinda odd, can't really explain how, just odd. We still ate it as it wasn't too bad, I just won't be making it again. One side note; I cooked at 350 for exactly an hour and the meat was perfect, tender & moist. If you're going to cook it at 375 I suggest only 45 minutes as it may be overdone if cooked for an hour. I love baked chicken w/sauce recipes that I can serve over rice with veggies, but unfortunately this one will not stay in my box.

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