Reviewed: May 8, 2013

I marinated thighs overnight and some sriracha sauce. The next night I grilled the thighs and they turned out pretty good.

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Reviewer:

joshc

Reviewed: May 8, 2013

loved this receipe easy to make

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Reviewer:

silver

Reviewed: Apr. 28, 2013

Our new favorite chicken marinade. Left out the hot chili paste and did not substitute it with anything else because my family does not like anything spicy. Cooked it on the grill after marinading for several hours.

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Reviewer:

KRISSERS

Reviewed: Apr. 23, 2013

Very good. I marinated it for more than four hours and the taste went through and was very good "burnt" on by the grill. I used low sodium soy sauce. I didn't have chili paste so I used a little chili powder and some other ingredients that come in chili paste (looked it up). Very good marinade and easy to make.

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Reviewer:

Claire H

Reviewed: Mar. 28, 2013

This recipe is a definite keeper! I took other's advice and added garlic (VIP!), red pepper flakes (instead of chili paste), minced onion and a little toasted sesame oil. I grilled the chicken and used the leftover marinade to make a sauce by boiling it and adding a little cornstarch/water mix. The only mistake I made was cutting the recipe in half ("48 servings" scared me!). Next time: full recipe! Served the chicken with some asian slaw on the side ... YUM! Recipe was a hit with both my husband and my 11 year old daughter!

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Reviewer:

Anne H

Reviewed: Mar. 25, 2013

I've made this several times and its a huge hit with the family. I only add a teaspoon or two of chili because I like mine to be more on the mild side. The kids usually add some chili sauce to theirs to make it spicy. I usually stir fry this and serve it with rice and veggies for a complete meal.

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