Reviewed: Jun. 24, 2009

Easy and bursting with flavor. I adapted this recipe for whole chicken pieces. I just poured the marinade over it, and baked it uncovered at 400 for nearly an hour. I basted it every fifteen minutes and the results were fabulous.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Mar. 9, 2009

My family loved this recipe. I used fresh garlic (just because I had some) and I cooked the chicken under the broiler on a foil-lined baking sheet. I think maybe that helped give it more flavor because it was sitting in the marinade while it cooked. We will definitely be making this again!

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WINDWHISPER84

Cooking Level: Intermediate

Home Town: Peru, Indiana, USA

Living In: Grass Lake, Michigan, USA

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Reviewed: Feb. 17, 2009

Great flavor. I didn't follow the recipe completely, so I didn't want to be misleading and give a 5 (but my meal was a 4.75). I didn't have skewers, so I cubed the chicken, dusted lightly in flour, little salt & pepper, then browned in veg oil. Set that aside, then made the sauce & onions added some cubed zuccuni 1/2 through, and then threw the chicken back in when they were almost done. Served over Uncle Ben's 90 second rice, and added some crushed honey roasted peanuts. Quick, easy, and good.

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Mommeee

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

Was excellent. The soy sauce/salty taste was a little much for me and I'll reduce the amount next time but over all great great recipe!

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Cassie

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

Worth trying again. The tast was good, my problem was that it wasn't that juicy?!?!

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Nicki

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Reviewed: Nov. 21, 2007

needs no doctoring. great chicken.

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kristi

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Reviewed: Sep. 26, 2006

this was GOOD! it was the best thing i've cooked in a long time. i used another rater's advice and cubed a red pepper and also added half a sweet onion after i removed the marinade from the heat, then i marinated the chicken on skewers for an hour before cooking. i served it with snow peas and jasmine rice. SO good! light but filling. i will definitely make again.

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buckeyegoddess

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 28, 2006

This was great, but I changed it a bit -I used fresh garlic. Then, after marinating, I added a bit of brown sugar to the marinade to make it a glaze. I added bell peppers and onions to my skewers, as well.

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Def_Steph

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Reviewed: Feb. 16, 2005

This was very nice. I did it as a satay (long strips of chicken on skewers) and served it on a salad with fresh bean sprouts and crispy rice noodles. I also eliminated the chicken broth and did fresh ginger and fresh garlic. It was light, delicious and very flavorful.

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LESLIEBENNETT

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Reviewed: Mar. 31, 2004

Excellent! I followed Chris's advice and added onions and peppers in the marinade. Left it aside overnight and the result was great. The chicken did absorb all the juice and in the skewers, it looked quite nice. Thank you!

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XIUZOLLI

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Reviewed: Mar. 23, 2004

This was great! It is very easy and quick. I put the chicken over rice and poured the remaining sauce that I had left from basting. It was terrific.

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Denise

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Reviewed: Mar. 23, 2004

I make chicken frequently and both myself and my husband had to admit that this was the absolutely juiciest chicken we have ever had. A very very light marinade which is not overpowering but subtle. I made some slight modifications. I used boneless thighs (breasts always dry out on me) and marinated the chicken, a cubed red pepper and a cubed sweet onion "24 hours". I then grilled these on the BBQ - indirect heat - as Kabobs. Perfection! A real keeper.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Mar. 18, 2004

The sauce tasted good, but I wish it stayed on the chicken. The chicken was tender, but not very flavorful. Unfortunately the best caramelized sauce was under the broiling grill pan. It would have been a 4+ if that was ON the skewers!!

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JEDICYNSTER

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Reviewed: Mar. 16, 2004

This is a very good recipe. I changed the chicken to thin sliced chicken breast and marinated it for about 1 hour. It was excellent.

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Sandy89436

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Reviewed: Mar. 13, 2004

Very good, quick, easy and I had all of the ingredients already. Tastes like my Grandma's (she's Japanese). This recipe is a keeper and I will make it often. I served it over steamed brocc. It was closer to 3 or 4 servings though.

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