This had a subtle, nicely balanced flavor, but only after I fiddled with the marinade a bit. First, I used about half the amount of soy sauce called for. I know how it can permeate delicately flavored chicken and it could potentially have made it too salty as well. Half the amount was the right amount. Second, the type of sesame oil was not specified, and it should be. Does the submitter intend the light, cold-pressed sesame oil used for salads and for frying? Or did she intend the boldly flavored *toasted" sesame oil, used for flavor, usually not more than a dribble in ANY dish? I just used my own judgment, using the light sesame oil for the most part and just a little of the rich, brown, toasted sesame oil for its wonderful flavor. Ginger root is not something I use often so I rarely buy it (and I'm not terribly fond of it anyway). A light pinch of ground ginger sufficed. The honey was a nice addition, giving the chicken a beautiful glazed appearance once it came off the grill. The chicken was tender and moist, but I credit Hubs' expertise with grilling for that! Served with Classic Fried Rice and Easy Bok Choy, this was a delicious, darned near memorable meal, and beautiful in its presentation. (Note: I didn't see heating the marinade ingredients as necessary, so I didn't bother with that step. I just used the easier, more common method of just dumping everything into a Ziploc bag. I marinated the chicken as the submitter recommended, about 15 minutes)
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This had a subtle, nicely balanced flavor, but only after I fiddled with the marinade a bit. ...