Reviewed: Sep. 7, 2008

This turned out REALLY GOOD! I had to modify the recipe a little bit simply because I didn't have all the ingredients. I used vegetable oil instead of sesame oil and ginger powder instead of fresh ginger simply because I didn't have it. It still turned out super delicious. Someone else said it was similar to food they'd had at a Japanese restaurant and it was the same for me. It tasted exactly like a grilled teriyaki chicken from a bento box at a traditional Japanese restaurant. This is a great recipe that I will use over and over again.

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mamamei

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Reviewed: Sep. 7, 2008

Great! I doubled the marinade and marinated for about 20 minutes before broiling. Delicious, even the next day reheated for lunch.

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Amy

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Reviewed: Sep. 6, 2008

This was a good and easy recipe but a little too sweet for my taste. If I made this again I would add a small amount of chile paste and a little less honey. Remember the sugar from the honey will make it burn a littl eon the outside so be careful and watch it.

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Janene

Cooking Level: Expert

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Reviewed: Sep. 2, 2008

Very simple recipe using ingredients I already have on hand. I used chicken wings, didn't pre-cook marinade and baked in oven at 375 degrees for 45 minutes. Next time I will try using grated ginger and a light soy sauce. I will also marinate for longer to see if it gives it more flavor.

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Shelly T

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Aug. 19, 2008

Very good marinade. Baked the chicken at 350 (convection) for 20 minutes. Turned out very flavorful.

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Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

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Reviewed: Aug. 7, 2008

Oh, wow! This was SOO good! We tried the recipe exactly as written and the only reason it wasn't five stars because it really does need to marinate overnight and the recipe did not call for that. So in order for this recipe to truly be five stars you'll need to change it. But the flavor was absolutely perfect, I wouldn't change a thing there. This recipe WILL get used over and over and over and over...

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niki-b

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 26, 2008

Very easy. Took some other recommendations - cut the sesame oil in half, added some water (since I did not have low sodium soy sauce). Marinated overnight and it was yummy the next day after the grill!

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Jo C.

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Reviewed: Jul. 25, 2008

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.

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EILEENGB

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2008

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!

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KIMMYKUP

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Reviewed: Jun. 23, 2008

really good!

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shawnessym

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2008

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

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Pa's Kitchen

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Grass Valley, California, USA

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Reviewed: Jun. 16, 2008

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.

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Myra L.

Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

Living In: Westfield, Indiana, USA

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Reviewed: Jun. 4, 2008

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.

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OTTOS2

Cooking Level: Expert

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Reviewed: May 24, 2008

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.

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Tinkerbell

Cooking Level: Expert

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Reviewed: May 19, 2008

Great flavor! Will definetly make again.

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Kat

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

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Reviewed: May 19, 2008

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.

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Roz

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Apr. 28, 2008

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.

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BECKYCOOKIE

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Reviewed: Apr. 27, 2008

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.

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Apr. 22, 2008

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.

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Rob & Kara's Nana

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 17, 2008

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.

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