Reviewed: Sep. 29, 2009

Yum! Made this for dinner last night, we loved it. I used boneless, skinless chicken thighs, cut back on the butter, used dijon mustard and added some garam masala with the curry powder. Served it with brown rice and mixed steamed veggies. The whole family enjoyed this meal.

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FinnGirl

Cooking Level: Intermediate

Home Town: Beaver Lake, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Sep. 28, 2009

Pretty good...I don't think I used quite enough honey.I had to adjust the measurements a bit because I had a little less than a 1/4 cup of mustard left. I think I might try again with boneless chicken.

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Katiemae

Cooking Level: Intermediate

Home Town: Harveys Lake, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 27, 2009

I made this recipe exactly as written and it turned out horrible. No one in my family would eat it and it ended up being thrown away. This was surprising because the recipe is so highly rated. The sauce was way too sweet and very thin. I tried to doctor it up but it just got worse. We ended up going out for burgers. I do not recommend making this. I realize now that all of the reviewers made major changes before reviewing but this turned out so bad that I can't imagine these changes making that much of a difference.

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Staci Kramer

Home Town: Phoenix, Arizona, USA

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Reviewed: Sep. 25, 2009

First of all, this recipe was super easy!! It smelled so good too in the oven while it was cooking. It was nice and moist and very affordable!! I had all the ingredients at home...easy dinner! I had it with green beans and a carrot souffle I whip up :) Enjoy!

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BakeLove

Cooking Level: Expert

Home Town: Moreno Valley, California, USA

Living In: Murrieta, California, USA

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Reviewed: Sep. 24, 2009

9/09. used boneless skinless breasts and half the butter. moist and flavorful, sauce good over brown rice. larry and i liked it, allison and matthew not so much.

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Beth

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Reviewed: Sep. 24, 2009

This chicken was delicious. I used boneless chicken breasts and let it marinate for a few hours before cooking it. We will defiantly be making this again!

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AmWil22

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Reviewed: Sep. 24, 2009

This was sooo good! It was my first time cooking with honey ANd curry, but wont be the last! I used boneless, skinless chicken and also up'd the amount of curry and lessed the amount of butter, and found it to be excellant! I baked covered for 30 min. and then uncovered for another 30--served over rice, and perfect!

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Linz03

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Reviewed: Sep. 24, 2009

Awesome recipe for chicken. Quick , easy, and the wife loved it !

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Iz

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Reviewed: Sep. 23, 2009

This is really easy to make and very delicious. I did cut back on the salt. Next time I am going to skin the chicken and see if it doesn't have more of the flavor in the meat. But my husband did love this as is.

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Jeannie

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Reviewed: Sep. 23, 2009

I read the reviews and followed other people's suggestions. I used chicken thighs (because it's what I had), decreased the butter to 6 tablespoons, and baked it covered in tinfoil for the first hour. It turned out wonderfully. I served it with rice and sauted zucchini. My S/O loved it and said that he really wants me to keep the recipe in the dinner rotation. While it was good, I had to separate the grease from the sauce in order to have some to pour over the rice. Next time I'll use even less butter. Maybe 1/4 cup like other recommend. I'll only use 1/2 the marinade at the start. At 45 minutes, I'll drain the grease (from the fatty thighs) and put the rest of the marinade in.

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Kathy

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Sep. 23, 2009

This was very good! I pretty much followed the recipe. I removed the skin from the chicken pieces and seasoned them with Tony Cachera's original cajun seasoning. I pretty much season everything with Tony's before I start. This was a good recipe and I will make it again.

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thepoetnmotion

Cooking Level: Expert

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Reviewed: Sep. 23, 2009

The honey flavor is delicious, but I agree it needs less butter and more curry.

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Carol

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Reviewed: Sep. 23, 2009

I gave it a 4 because it's easy and tasty. I followed the recipe but I will try some of the tips in the other reviews. My husband quite liked it but said he only gave it a 3.5 because he thought it wasn't spicy enough. Put he practically licked his plate clean. Definitely hitting the permanent rotatation of meals in the house.

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Karen

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Reviewed: Sep. 23, 2009

This chicken was a huge hit! i did cut down on the butter and added some more curry powder. will definatly make this again. yum!!!!

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rozie

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Reviewed: Sep. 22, 2009

Whoaaa this got two thumbs up all around! What an awesome way to prepare chicken!! My only two strays from the recipe were halving the butter and using 3 lbs of boneless, skinless chicken breasts. Deeeelicious~ thanks Gretchen! :)

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Sep. 22, 2009

Loved it! Cut the butter in half as most suggested. Served this with boiled baby red potatoes and used the leftover sauce as a "gravy" for the potatoes. Yummy! :-)

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Bill

Cooking Level: Expert

Home Town: Rochelle, Illinois, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 22, 2009

My husband loved this recipe. I doubled the curry, and used only about 1 Tbs of butter. I also used honey dijon mustard. I cooked two boneless skinless chicken breasts and covered them for the first 30-45 minutes, still basting every 15. I only basted them real well before putting them in instead of pouring all the sauce on them, and basted them with the sauce that I hadn't used, until they were done. They were tender and very yummy. I had even cut slits in the chicken to help it soak up the flavor.

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blackraven935

Cooking Level: Intermediate

Living In: Goose Creek, South Carolina, USA

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Reviewed: Sep. 22, 2009

A very good recipe. I added a little more curry and halfed the butter. I also used boneless breast, boneless thighs and legs. Covered it for about 40 minutes and then finished uncovered and basted. Next time will make some Jasmine rice to go with this.

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Ben

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Reviewed: Sep. 22, 2009

Good recipe. I doubled the curry, added a little more honey and mustard, and cut the butter in half. I also used 3 lbs of boneless skinless chicken breasts instead of the whole chicken and kept it lightly covered with tin foil until the final 30 minutes.

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TexasTnT

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Reviewed: Sep. 20, 2009

Hands down fabulous!! I used half the butter as previously recommended, doubled the curry powder and threw a handful of craisins on top. Truly wonderful and easy.

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lummikat

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