Reviewed: Aug. 17, 2009

This was a very very good recipe. Being a beginner cook, I can say that it was very easy. I actually used boneless chicken tenderloins and marinated them with about half of the mixture, for only about 20 minutes. I used a grilling pan to cook them. I then sliced them up and put it on a bed of lettuce on a tortilla wrap. I added a little extra honey and a little bit of the left over marinade. I wrapped it up, threw on the grill pan for another 2 min or so and it was GREAT! A quick and easy lunch that really beat going out to eat.

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mondssam

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Reviewed: Jul. 27, 2009

I cut this down to make four chicken breasts out of it. I marinated them for 36 hours and they were so tender you merely had to touch them with a fork and they would cut open for you. Oh...SO GOOD!!!

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Bella

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 30, 2009

Very good and very easy. My chicken breasts are small thin ones and don't seem to hold up to long cooking times, but that's just something I have to adjust. I had a ham glaze mix I needed to use so I used that instead of the honey, and it actually worked out well (it has brown sugar and honey powder in it). I put everything in the crockpot last night, popped it in hte fridge, and had bf put it in and turn it on this morning. I must've been sleeping when I put everything together last night because I forgot the ginger, garlic, and onion. So, this evening when I got home I used the liquid to make a gravy and added the ginger, garlic, and onion powder in. It was very good, and since I cooked it in the crockpot I added carrots and potatoes. Both were cooked perfectly and the carrots tasted like candied carrots. Thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Nov. 10, 2008

Great recipe. The chicken stayed nice and moist. I used two chicken breasts and halved the recipe. It was perfect.

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zeza

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Reviewed: Oct. 13, 2008

I also cooked this in a crock pot but I didn't have any apple juice so I used apple sauce, I also added more water to the recipe. It was moist and I used some of the sauce to make gravy for mashed potatoes and it was excellent.

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lov2cook

Cooking Level: Intermediate

Home Town: South Weber, Utah, USA

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Reviewed: Oct. 1, 2008

Great flazor and very moist, I made it for Rosh Hoshanah. I cooked it in the crock pot for 6 hours, I was so worried that it was going to be dried out, but it was perfect. Served over brown rice.

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third_generation_baker

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

Yum! I haven't eaten so much chicken in one sitting in a long time! My husband and 3-yr old love it too. I did not have an onion on hand so I used some chives instead. In the middle of baking the chicken I added some corn starch to thicken up the glaze so that it stayed on the chicken instead of running off of it while trying to baste it. I served this over rice. 5 stars for taste and for how easy it is!

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Let'sEat!

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2008

This chicken was phenomenal! I didn't have soy sauce so I used teriyaki. I didn't have ginger so I used cinnamon. I didn't have enough honey so I used what I had. And it still turned out fabulous! I did add a little cornstarch to thicken the sauce. Definitely adding this one to my recipe box!

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Kandace Williams

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 29, 2007

The chicken was juicy and delicious, but I'm not sure it lived up to the name "honey glazed". The predominate flavor was the soy sauce and sherry I used, not the honey. Although it was still delicous, I might try it next time with apple juice, since I like the combination of sweet with chicken.

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