Reviewed: Aug. 5, 2003

Yummy and sooo easy. My husband likes this one better than the one his brother spends hours on. Kids like it too. It's a keeper! We also ate it right out of the pot, no need to grill. I might try it next time just to see...

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MCNERK

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Reviewed: Jul. 30, 2003

Too much soy sauce and too oily. But hubby liked it. Go figure.

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JLATELS

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Reviewed: Mar. 14, 2003

OK here's the deal: This recipe is WAY too salty. Why hasn't anyone else noticed this before? I thought I was going to have to throw away the dish but I just kept the chicken and not the sauce. The amount of soy sauce is way too much for the recipe, try cutting down on it if you make this chicken. Another recipe I used before from all recipes is "Baked Teriyaki Chicken" submitted by Marian Collins, it was delicious.

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MYRTS78

Cooking Level: Expert

Home Town: Sangre Grande, Sangre Grande, Trinidad And Tobago

Living In: Hempstead, New York, USA

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Reviewed: Dec. 18, 2002

I used brown sugar for the honey, omitted the grilling, and used an additional bay leaf and it was pretty close to the Adobo I grew up with, just a littly oily. I added some chicken breast as well, but found that it was too strongly flavored so next time I'll either use all darkmeat or cut the vinegar a little.

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NOX

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Reviewed: Oct. 29, 2002

This is a flavorful dish with a garlicy-tangy sauce. I substituted brown sugar for the honey and it came out fine. Some suggestions: Trim the fat from the chicken, otherwise the sauce gets a little oily. When returning the mixture to a boil, do not cover the saucepan - allow the sauce to evaporate until it is reduced to about half its original volume. The sauce will have a glaze-like consistency. I don't have a grill, so I quick-pan-fried the chicken in a little oil and minced garlic - just enough to make the outside crisp. Tasty!

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BUNSY

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Reviewed: Sep. 16, 2002

Decreased soy sauce to 1 cup, increased water to 2 cups, and used rice vinegar. Very unique but even the picky 11-yr old son ejoys this dish.

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8 users found this review helpful

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keaata

Cooking Level: Expert

Home Town: Orofino, Idaho, USA

Living In: Port Ludlow, Washington, USA

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Reviewed: Aug. 18, 2002

This recipe was great! By accident, I overcooked the chicken so it was little on the dry side but still very good. Next time, I'll just have to keep a better eye on the cooking time and all will be fine! Will make again!

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DREGINEK

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Reviewed: Jul. 30, 2002

My husband does not like teriyaki. It is usually too sweet for him. He loved this dish. I mixed the sauce up, cut the water in half, added a pinch more garlic and brown sugar and cayenne to the mix. Soaked the chicken in this mix. Baked the chicken, then broiled it to finish. It's Wonderful. I served it with plain rice, extra boiled down sauce, and a deli coleslaw mixed with pineapple and sunflower seeds.

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