The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Sep. 25, 2008
My wife and I loved this recipe. Like most, we made some changes, but we really enjoyed how this came out. For dietary reasons we couldn't use black pepper or most spices, so we used extra fresh garlic. We also can't use honey, but substituted rice syrup, and it still came out great. I will say that if we had only used one egg yolk we wouldn't have had enough to coat the chicken pieces, so I'm glad we used two right off the bat. Thanks!
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Cooking Level: Intermediate

Living In: Prescott, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 29, 2008
My husband and boys loved this dish!
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Photo by Jenny Pieske

Cooking Level: Expert

Living In: Belfast, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 6, 2008
Pretty good. Although I think I used to much pepper. Reminds me of chicken with a honey mustard sauce. Overall, not bad!
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Photo by kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA
Living In: Irvine, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jul. 30, 2008
I tried this recipe and it was great except that I added my extras to it such as one and a half tablespoons of brown sugar, of course extra garlic and black pepper than the amount said above. It is simple and quick. The oven does the work. You only have to turn the chicken over and brush on sauce once. Just purchase a cut-up chicken from your local store so you don't have to do all that work. Very yummy indeed!
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21 users found this review helpful

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Photo by MRS.DAVIS

Cooking Level: Expert

Living In: Paterson, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jul. 29, 2008
Awesome
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jul. 8, 2008
This was a huge hit with my family. The honey gives it that touch of sweetness. And it was so simple to make. I will be making this again and again.
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Photo by FRANLIE0301

Cooking Level: Intermediate

Home Town: Carteret, New Jersey, USA
Living In: Riverside, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jul. 6, 2008
I only had boneless, skinless chicken thighs but the recipe still worked. The chicken was tender and the seasoning excellent. I didn't even have to marinate the chicken to get it this moist and tender.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Photo by baskerville_gal
Reviewed: May 31, 2008
We decided to forego the step of cutting up the chicken and roasted it whole. Next time, though, I would choose to use pieces. The juices that come off this bird are fantastic! But with the whole chicken, the juice didn't penetrate the meat as well as I would have liked, so I think it would be better to have individual pieces so each would have more flavor. A couple notes: we doubled the honey for more sweet flavor, and covered it with foil to lock in the moisture. Also, the pan drippings made a really good gravy!
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Photo by baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA
Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: May 6, 2008
This was good I would only change a couple of things. Like marinating them in the spices and butter and cooking for the same time but at 375 Degrees F. Because I had to cook it for an extra 20 minutes. When I checked it at recommended time it still had alot of blood. The taste was great though
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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 22, 2008
I thought this chicken recipe was great. I used a whole chicken instead of pieces. I also added fresh squeezed orange juice to the marinade and cut up onion inside the chicken. I think this would also be very good on the BBQ.
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Photo by Tracy M

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 22, 2008
This was soooo yummy & super easy. My 3 sons, 6/4/2 years jsut could not stop eating this chicken(they usually do not like chicken). I did add x3 more honey. They asked to have this again. That makes me happy :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 21, 2008
This chicken is so moist and wonderfully flavored! I have served this to family and guests many times and always get lots of compliments and people asking for the recipe. Very easy, as well!
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Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 8, 2008
Very tasty, and very simple. I'm just getting into cooking (fast food generation for the lose!), and this was perfect to cook and re-heat later. I substituted chicken breast for the whole chicken no problem, and added more garlic. Thrilled with the result!
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Cooking Level: Beginning

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 7, 2008
This is my boyfriend's favorite dish. He requests it over and over.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 24, 2008
I bet if this chicken wasn't so dry (my fault for not checking it at 45 minutes), it would've been 100% FABULOUS! I made some changes, due to reading all the reviews. I used 1.25 lb pkg chicken breasts. Didn't measure the spices, and added parsley, cayenne, nutmeg and Penzey's Pasta Sprinkle. I went ahead and used 2 yolks, 2.5 tbs lemon juice, cut the butter to 2 tbs, and upped the honey to just under 1/2 cup. Marinated all day. Baked, covered, at 350 for an hour. Then, I followed Azra's suggestion of letting the chicken sit for a few minutes, and drizzling it with more honey. Trying it before I did that, with all the honey I already used - yeah. FOLLOW THAT TIP! It totally makes the recipe.
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Photo by Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 17, 2008
I made this last night at the last minute with boneless, skinless chicken breasts. Prepared as is except added fresh garlic instead of garlic powder and also added some dry rosemary, lemon juice and doubled the honey. Marinated for 1 hr beforehand. Came out delicious and I think if you marinated overnight would be even better. To keep this from being dry, make sure you cover with tin foil, which the recipe did not call for. I think this is a good base recipe, but you can add different herbs to kick it up a notch. Thanks for sharing!
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Cooking Level: Expert

Home Town: Portland, Maine, USA
Living In: Falmouth, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 2, 2008
My family ate all that I made and wanted more! Fast, easy, and delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Feb. 29, 2008
Hmm..this was pretty good. I will probebly make it again but it definetly needs some more flavor. I used garlic salt, paprika, salt and peper...and it was still missing something...maybe some kind of herb spice like basil or thyme would add a good flavor. Anyways so what I suggest is for the people who say that they cant taste the honey, at the very end when the chicken is done let it stand for about 5 minutes..then pour some honey over it, trust me..the reason you dont taste it is because it melts off while baking...this will create a sweet cripsy honey coating.
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Photo by Azra

Cooking Level: Intermediate

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Feb. 28, 2008
Excellent! Even my picky children (4y & 2y) loved it and asked for more. I used less chicken but followed the rest of the recipe and it turned out great. I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Feb. 9, 2008
Awesome chicken, everyone liked it, I did use chicken pieces instead of breasts and cooked it for 1 1/4 hours. It got rave reviews and some were asking if they could have the leftovers the next day. I also cut down on the butter and put garlic salt & onion salt and coated it with ground up croutons.
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