Reviewed: Jul. 4, 2006

The flavor is really good, however I think the cooking time is way too long. I cut it down almost by half and the breasts were still a bit tough.

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Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Jun. 25, 2006

How can something so easy taste so great? Thank you kitchenking1 for a new favorite. I substituted 1 tbsp. fresh sage for rubbed and green onion tops for chives because that is what was handy. I salted and peppered the chicken before printing and checking the recipe, learning that it called for garlic salt. So I added a crushed garlic clove to the glaze. The chicken was heavenly and I dipped every bite in glaze! Wow. Next time I may need more glaze. :o) My husband is crazy for ginger so I may try ginger marmalade some time. Thanks again.

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Reviewer:

Alvor

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Jun. 23, 2006

Also works great on the George Foreman grill, just leave the lid open to cook with the sauce brushed on and reduce the cooking times.

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Reviewer:

LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 22, 2006

I found this quite easy to make and it turned out great. If you are cooking for less than 4 though definitely cut back on how much your putting in the sauce.

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11 users found this review helpful