Reviewed: Nov. 23, 2009

Not wowwed by this. But it was pretty good.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 20, 2009

This was okay. When I was marinating it in the fridge it smelled so good, like barbeque sauce. But, when I cooked it, the marinade came off and turned out sort of salty. I think that was because of the teriyaki sauce and soy sauce. But, I think it might have been how I cooked it as well. We didn't have gas for our grill and it's in the middle of winter, so it's cold. So, we didn't grill it. We baked it instead. I might not make this one again.

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lynnshamrock

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Reviewed: Aug. 19, 2009

I've had this recipe bookmarked for AGES - I'm kicking myself that I didn't make it sooner. I had to make a couple of changes due to what was on hand - I used sesame oil instead of sesame seeds and canola oil; I didn't have molasses and couldn't find my teriyaki, so I added a small squirt of hoisin sauce. I marinated the skinless drumsticks for 6ish hours, turning roughly every 30 mins. The meat was a touch dry (my fault - I baked them too long) but so unbelievably flavorful! I served them with sweet potato fries and homemade mac n cheese. Fantastic. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: May 2, 2009

The name says it all! I used 4 large boneless chicken breasts that I pounded down thin and cut in half. I used olive oil instead of canola and let this marinate all day. It had a hint of sweetness along with a hint of smokiness, a very nice combination of flavors. I served this with rice and a garden salad but would love to try Wilemon's bacon ranch pasta salad with this one!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Apr. 18, 2009

yummy! I left out the liquid smoke and used garlic powder instead of salt, I also used agave instead of brown sugar. I only had an hour to marinade it and it was perfect. Not too salty and a little sweet.

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puamama

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Reviewed: Apr. 16, 2009

This is an extremely good marinade and it is delicious on chicken thighs, cooked on the grill. The one thing I would say to improve it (and I am someone who is constantly working to improve my own recipes) is that it could use some onion flavor. That being said, next time I will add some chopped green onion to the marinade. I marinaded thighs and put them directly in the freezer. It makes a great, easy clean up dinner. Thanks for posting!

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JenDeatrich

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 16, 2008

Too pungent and salty. Thanks you.

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Vahjiin T

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 12, 2008

This was pretty good. I used b/s breasts, but otherwise, followed the recipe. My chicken dried out, which usually isn't a problem for me. May have been my fault, but I'm not sure. Anyway, the marinade was good. It was missing something...not sure what exactly...I couldn't quite put my finger on it. I probably won't make it again, but thank you for posting so I could try it!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Jun. 2, 2008

It was easy to throw together, grilled up beautifully, but the flavor was lacking. I won't give this a bad rating since I didn't follow directions and only marinated one hour. I might try this again and marinate the 4 hours suggested, but there are other great marinades that just don't take that long.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: May 19, 2008

This was good. My grill isn't working so I had to bake it and that worked fine. I do wish I had marinated it longer than the 4 hours to really let the flavors soak in. I could not taste the liquid smoke at all, so I guess I'm less sensitive to it than some! Made as written and will marinate it longer next time!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Mar. 31, 2008

Delectable marinade, indeed. The only changes I made was to remove the skin and baked the thighs as it was raining out. I would highly recommend this recipe.

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DANCGBEAR

Cooking Level: Expert

Home Town: Passaic, New Jersey, USA

Living In: Gassville, Arkansas, USA

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Reviewed: Mar. 19, 2008

I omitted the liquid smoke because I did not have any, and this was fabulous! I highly recommend this recipe!

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RNKris

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Reviewed: Dec. 4, 2007

Having plenty of chicken to cook I doubled this recipe. It was flavourful but not fabulous. Although I wouldn't cut out the liquid smoke I would use a little less. Everyone ate it without complaint though. Thanks for the recipe.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 18, 2007

We really did like this but thought the garlic was a bit much. Next time I would just use regular salt & pepper to reduce the garlic flavour. Otherwise another great recipe, Wilemon!

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Nov. 17, 2007

We loved this! I baked it for about 45 minutes at 375 and it still turned out wonderful. I didn't have molasses but I followed the rest of the recipe just as it was. My boyfriend enjoyed it and I will definitely make it again. We had it with a side of long grain wild rice. Very satisfying.

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The Amandroid

Cooking Level: Expert

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Reviewed: Oct. 21, 2007

This is an EXCELLENT marinade! Would be great on any kind of chicken and even other meats.

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Love my Doxie

Cooking Level: Expert

Living In: Woodbury, Minnesota, USA

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Reviewed: Sep. 7, 2007

This was really good. The only thing I did differently was I used skinless boneless chicken breasts and omitted the sesame seeds. I put the chicken in the marinade in the morning and we put the chicken on the grill in the evening, doesn't get much easier than that! Served with sugar snap peas, also from this site, and homemade bread for a great meal. Thanks, Wilemon, for the recipe!

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2007

I had to slightly modify this recipe due to lack of certain ingredients. I cut out the liquid smoke, sesame seeds, molasses, and garlic pepper and it still turned out to be a fantastic teriyaki marinade. I also added a dash of cayenne pepper. All I had on hand was chicken breast tenderloins, so they only required about 8 min grilling time on each side. I will be making this again and again!

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