Reviewed: Nov. 12, 2009

This is a great chicken marinade. I added several cloves of garlic and let my chicken marinate for 24 hours, then served it with broccoli, brown jasmine rice, and kimchi. Even though I used low-sodium soy sauce, it was still rather salty. Next time I might use less paste and more red pepper flakes (although it's a totally different flavor) or perhaps use less soy sauce.

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FRENCHCABBAGE

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Reviewed: Nov. 5, 2009

Not very good, although I did not add the lemon juice and the hot chilie paste because I did not have any..maybe just me but I will not make this again

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TanFloridian

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Reviewed: Oct. 25, 2009

love love

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jar

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Reviewed: Oct. 23, 2009

added 4 cloves of garlic and marinated my chicken breast overnight. excellent! husband and my 2 boys loved it! try boiling the leftover marinade and using it on noodles. YUM!

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rochoco

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Reviewed: Oct. 15, 2009

This was good, but I thought it seemed like a weaker version of the Baked Teriyaki Chicken from this site. I baked boneless thighs, I am thinking it would probably be better on the grill. Overall, good recipe.

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kelly1097

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Reviewed: Sep. 29, 2009

I tried it on the grill and also on the stove as a stirfry sauce. On the grill was the best because the sugar and the spice of the paste really comes out. When I stirfried it created a nice sauce for the rice noodles.

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momskitchen

Cooking Level: Intermediate

Living In: Lincoln University, Pennsylvania, USA

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Reviewed: Sep. 8, 2009

I used this recipe over the weekend for chicken kebabs I was going to be grilling on the bbq. It came out great and everyone loved it. I added a few cloves of minced garlic. I didn't have red chili paste, but I did have red curry paste so I used that instead and added some red pepper flakes. Marinated the cubed chicken breast for a few hours and then brushed extra marinade as the kebabs grilled and everyone loved it. thanks for a great recipe!

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Aussie cook

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Reviewed: Aug. 31, 2009

This is so yummy! I marinaded bite sized pieces of chicken, removed the chicken from marindate to cook it, added the marinade back into the pot and thickened with cornstarch,added broccoli and served over rice. I also substitued 2 tsp of red pepper flakes for the paste as someone else suggested.

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Pam

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 29, 2009

I tried this with some chicken breasts and it was incredible! I can only say that I wish I had chosen smaller cuts of meat to allow the marinade to penetrate better...maybe strips of chicken or something similar. Also next time I will reduce the remaining marinade to a sticky sauce bc the stuff that carmelized on the sides of the baking dish was THE best sauce ever!

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TurtleLove

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Reviewed: Aug. 22, 2009

Great marinade! I didn't add as much sugar(less than half)and had to leave out the hot stuff. I also threw in some green onion. I can't decide which way I like better,as a stir-fry, or on the grill. It's awesome both ways!

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imallie

Cooking Level: Intermediate

Home Town: Ambler, Pennsylvania, USA

Living In: Warren, Michigan, USA

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Reviewed: Aug. 20, 2009

My family loves this recipe. The kids gobble down the chicken and ask for more. Very yummy!!

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JEMMELCAM

Cooking Level: Expert

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Reviewed: Aug. 18, 2009

WOW! This is really superb! I love the marinade! I used the extra for dipping the chicken in and served with rice. This is definitely a keeper! Thanks

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Aug. 15, 2009

I marinated the chicken in this recipe overnight and it was fantastic! I served it at my husband's birthday party and everyone enjoyed it. We had a few pieces leftover and ate them for the next night's dinner, still delicious!

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Janice

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Reviewed: Aug. 14, 2009

Because I'm hosting a dinner party soon, I tried three different marinade recipes in one evening. Hubby and I disagreed on the other two, but both of us said this one was CLEARLY the winner! Superior flavor, color, and appearance on grilled chicken. An added bonus: it was easy and inexpensive to prepare. Not only did it make the cut for my dinner party, but it very likely will become a regular in our house. Yum!!

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I'm The Steph

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Reviewed: Aug. 13, 2009

I didn't marinate in this because I had already put a garlic, white pepper, tumeric, and chinese 5 spice powder rub on my chicken thighs. I however did baste my chicken while it was grilling. Man alive this stuff is good. Makes a good amount especially if your basting. I'm happy to have more in the fridge. One of my new favorites!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Aug. 5, 2009

Ribs would be simply smashing marinated in this...!!!

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PamLamb

Cooking Level: Professional

Home Town: Woodstock, Ontario, Canada

Living In: Cochrane, Ontario, Canada

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Reviewed: Aug. 5, 2009

Very good flavor! Made exactly as written, used chicken breasts with bones and baked at 350 degrees for 1 hour.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

love love love this marinade! this was the first that i have ever marinated anything and i loved it! next time i will marinade it longer to increase the flavor!! yummm

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domino805

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Reviewed: Jul. 18, 2009

This was very good! Would definately make this again. I used a little less than a cup of soy sauce (just didn't fill the cup). I added some worchesteshire sauce and garlic powder (probably close to a TBS - didn't measure). I also added extra onion powder and ginger (probably about a TBS of each too). I couldn't find chile paste. I used red pepper flakes and some crushed cayenne pepper (about a tsp at first). After marinading, I cooked on my stovetop grill and boiled half the sauce to use later (10 min to kill anything from touching raw chicken). I added some extra red pepper flakes to the sauce (we used it, the kids don't like spicy). Served with rice, broccoli and fries.

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