Reviewed: Sep. 18, 2009

I made this chicken last night for a crew of men helping us with our harvest. I used a large package of legs and a package of thighs, and doubled the sauce. They all loved it and asked what I did to make it so good and so tender. Trying something for the first time and getting rave reviews is great! Thanks for the recipe. I will be making this again soon.

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Amy K.

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

I marinated this for about 14 hours and it still seemed to have no flavor to the actual meat. Will not make again.

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rjnicholson

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Reviewed: Sep. 8, 2009

I made this using boneless breasts. I stuck them in a ziploc in the marinde over night and then grilled on a stovetop grill pan. I made a little bit of the marinde miusture to serve onth e side. Wow.. just delish. I had never used sweet thai chili sauce before and I really really like it. I havea huge bottle so I'll be thinking up other ways to use this up.. aside from making this dish again and again

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Sep. 1, 2009

Absolutely fantastic! We thought this chicken was just delicious. I followed the recipe exactly as written and would definitely do it again. Thank you! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jun. 25, 2009

I hate chicken drumsticks but this recipe was pleasantly surprising! The marinade was awesome and since reader's said it was more sweet than spicy, I added some Vietnamese hot sauce (about 2 tbsp), a tsp of sesame oil, and substituted corn syrup for the honey. Grilled for 25-30min. Yum!

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Jun. 24, 2009

This is great for a quick chicken dinner. I just pour chicken & marinade into a pyrex and bake at 400 til done. The sauce is great over white rice.

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VALENZANO

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

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Reviewed: Mar. 3, 2009

This was just plain terrible. I was surprised that it got even 4 stars. My usual rule is to not make anything from this site that gets less than 4 1/2 stars, but I made this because it just sounded good...I'll be sticking to my old rule from now on!

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BRANDIMORIAH

Cooking Level: Expert

Home Town: Salisbury, Vermont, USA

Living In: Anthem, Arizona, USA

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Reviewed: Mar. 1, 2009

Very good! I used 20 oz. of chicken and halved the sauce. It's flavorful but not overpowering.

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KKH3

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Reviewed: Feb. 11, 2009

Very tasty and very easy!!

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Nanjee

Cooking Level: Expert

Living In: Minot, North Dakota, USA

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Reviewed: Feb. 22, 2008

This recipe was great only I cooked it on my little george grill had to transfer it to the oven to cook the pink out. Still stayed moist!

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kc

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Reviewed: Jan. 2, 2008

Everyone loved this recipe. It's delicious. I was looking for a way to get rid of my sweet red chili sauce and I'm glad I tried this. If I ever buy another bottle, I'll be sure to make this again.

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EMLE234

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Reviewed: Dec. 13, 2007

This was super easy to prepare. I used turkey drumsticks and baked at 400 in the oven for about 45 minutes. I put them in the marinade first for about two hours and then put all the sauce in with the drumsticks and baked, basting several times. We found the flavour to be more sweet than spicy - did not find spicy at all. Enjoyable, thanks!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jun. 6, 2007

This is a wonderful baste for chicken! Unfortunately we don't have a bbq grill yet, but I cooked them in the oven. I used 8 chicken thighs (took skin off), cooked it at 350 degrees for 1/2 hour in a glass pyrex dish covered with tin foil. Then cooked for another 1/2 hour with the tin foil off. I basted every 10 min. for the last half hour. During the last 1/2 hour I threw some chopped green chilies over the chicken (the Old Paso brand from the can) and it was so good! I will be making this again, thanks!

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DAWNIE0609

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Reviewed: Nov. 6, 2006

This was a hit at a recent dinner party! It had just enough heat! I doubled the recipe, people who don't normally like wings, loved it! I didn't marinade them, instead, I grilled the wings and put them in the crockpot with the sauce.

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leslie30

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Reviewed: Aug. 5, 2006

easy and simple - but mediocre - i had to add some curry ketchup sauce to make it more tasty.

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Jun. 6, 2004

Simple and very tasty. You have to like the asian flare that the sweet and spicy flavors provide. My husband raved about it. I followed the recipe exactly and I'll definitely make again.

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LKEIGWIN

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Reviewed: Feb. 22, 2004

This chicken turned out really good tonight! I didn't have time to create the marinade and let it set. So, we just brushed the chicken with the sauce and it was just fine.

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BOOKCHICKADEE

Home Town: Landover, Maryland, USA

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Reviewed: Dec. 18, 2003

Neither my husband nor I cared for this very much. I followed the recipe with the exception that I used boneless breast instead of drumsticks. Marinated for several hours and grilled on George Foreman. Really did not care for the taste of this at all. Strange mix of flavors that did not compliment each other. Will not make again.

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mommyluvsnoah

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2003

FANTASTIC!!! My husband raved that this was the best chicken he's ever had. I did marinate the chicken over-night and grilled it on the foreman for about 5 to 10 minutes. I wouldn't change a thing to this recipe!! PERFECT!! THANKS!!

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katherine

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Reviewed: Aug. 8, 2002

This is so easy to make and taste's great. I marinated overnight to let the flavor soak in and then BBQ'd. It was fabulous.

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MICHELLE DOSS

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