I thought this recipe was excellent! I did make a few changes though...I used drumsticks instead of skinless, boneless chicken breast and added a teaspoon of roasted red chile paste and changed the servings to 18 as I was cooking 18 chicken legs; otherwise I followed the recipe as it was written. The chicken was moist and flavorful, but not overpowered by the marinate/basting sauce. My dinner guests loved it. This recipe is definitely being added to my recipe box and will be made again.

This is a very simple and delicious recipe!! (Hubby doesn't like ginger, so I didn't add it, but I did throw in a little red pepper flakes.) We enjoyed this dish with "Green Bean Stir-Fry" from this website and sweet potatoes. What a yummy, healthy and easy meal! Thanks!

really good!

Quick and easy yes. I found the taste a bit on the dull side with not much character. No pizzaz.

This was excellent. I used boneless/skinless thighs, marinated for several hours, then baked them in the marinade in a 350 oven for about 20 minutes, so grilling time would be minimal--I find it hard not to overcook chicken on the grill... They looked grilled and tasted wonderful.

This turned out great. Kids and hubby loved it and requested me to make it again. I followed the recipe to the letter and served it with grilled sweet corn on the cob. An excellent meal.

I found Grilled Asian Chicken while I was surfing the website for easy and fast chicken recipes. This is definitely a keeper! The only changes I made were that I used approximately four tablespoons of fresh finely chopped ginger root, and Kikoman Teriaki Sauce, since it was all I had in the fridge. I put everything including the chicken in a zip lock bag and tossed in the fridge. How easy...and really tasty. I can't wait to try the leftovers in a salad tomorrow.

Great flavor! Will definetly make again.

Lovely. The family loved this. I used skinless thighs instead of breasts & stir fried vegetables. Very low fat but very tasty. Will definitely cook again.

This was great and light. I also marinated for about 2 hours, then cooked the chicken in the marinade at 325 for 35 minutes. Juicy and tasty, not overpowering. A nice summer meal with rice and sauteed vegetables.

I followed the recipe exactly except I marinated it for 5 hours instead of 15 min. and I cut each cutlet into 3 strips before marinating.I found it to be good, but I thought it would have much more flavor.I served this with " House Fried Rice" (a recipe from this site).I think next time I will cut up the chicken into bite sized pieces after grilling and mix it in with the fried rice to give it more flavor.

I made this last night and it was delicious, the whole family was there and they all loved it. The only change I made was I added a little pinch of crushed red pepper for a slight spicy kick.

Good marinade. It tasted better on drumsticks than boneless/skinless breasts. I used the marinade (added cornstarch) as a sauce with lo mein noodles and vegetables. My family enjoyed the noodles with the sauce more than the chicken.

Made this without the ginger but still turned out fantastic! I would suggest marinating this overnight. Mine sat for 3 hours and the chicken was cut up but it didn't seem like long enough.

This was soooo good and I'll definitely make it again. I only made 2 chicken breasts, but used the same amount of marinade. I also used the stove to grill the chicken as well. It was great!

This was really good. I used the ingredients as listed, except I always use reduced-sodium soy sauce in everything and had to substitute garlic powder. I didn't cook it as directed, though. After microwaving the marinade and pouring it over the thin-sliced chicken, I just stuck the whole thing in the oven for awhile. Then I took it out and put it on the stove top until it kind-of glazed. With this cooking method there was plenty of marinade and a nice strong flavor. The only thing is the sesame oil is a little too strong like this. I will cut it in half next time, since we don't actually own a grill and I'll just be making it in the oven.