This is the best chicken marinade ever! It's tasty and easy to make. The only change I made was adding fresh garlic. I also simmered the leftover marinade while the chicken was grilling and served it as extra sauce on the side. 1/4 of the recipe is good for about 1.5 lbs of thin sliced chicken breast. I put half of my batch in a bag and threw it in the freezer for an even quicker meal next time around. Great recipe, thanks for sharing!!

Really really tasty.

Incredibly delicious!

Terrific and great tasting. My family loved it!!!!

Great recipe!!! I used it on grilled Pork Chops, Husband & Kid loved it!!!

Loved it!!! It was an easy marinade to make and it was a hit at the BBQ where I first used it.

My wife LOVES this chicken marinade, she asks for it once a week. When I first tried it before I put the chicken in I thought it tasted a bit salty..but when you cook it, it comes out with a great taste. Not salty not sweet, PERFECT!

Excellent. Be sure not to baste with this high-sugar sauce during grilling as the sauce will burn. After grilling, slice up your meat and put it in a bowl of meat including rice, steamed brocolli, cauliflower, carrots and cabbage. Boil the marinade down by 25-50% and use as a sauce over everything, it makes a very sweet and tasty gravy! This is very authentically asian--I've had this sort of meal in Japan, Korea, Beiling...and even in Europe! It's superior to any sauce I've tasted in California, Oregon or Washington and probably as good as the sauces in Asia. I use this marinade at least weekly and keep it on hand in the refrigerator for both marination and as a sauce. The sugar will precipitate under refrigeration, so microwave rewarming to at least 40ºC (lukewarm) is recommended.

Wow..I made this tonight and the whole family loved it. Had just enough spice too. I will definitely make this again.

Definite keeper! As a spicy teriyaki style sauce. We had to make some substitutions w/ brown sugar & red pepper flakes & minced fresh ginger instead b/c we didn't have white sugar or chili paste or ground ginger on hand. We scooped 2 cups of the sauce (before adding the chicken) to make a thickened sauce with cornstarch after grilling the chicken outside. Marinating the chicken is critical in flavoring the meat right.

Delicious! I did make a few minor changes, though. I used light brown sugar, 1/2 tsp or so of garlic powder instead of onion powder and added a bit of sesame oil and chili oil. I simmered the chicken in a covered pan with the extra marinade. I will definitely make again!

this recipe was amazing!!!!! I didn't add the lemon or chili and it was very very good!!

This is so easy and absolutely fantastic. I followed the advice of others and I now have some marinated chicken in the freezer. I can't wait to pull it out!!

This was a great recipe! I did make the following changes as suggested by other reviews: 1) used real onion 2) red pepper flakes 3) added garlic 4) added sesame oil. I also saved some of the marinade and thickened with cornstarch to add to veggies and rice.

A very easy & yummy recipe...can't go wrong with that combo! My husband loved it; even said that it should become one of our weekly dinners :) The only modifications I made were to the ginger (I didn't add it because I didn't have any) and the chili paste: didn't have paste, but had hot sauce and it seemed to work...gave it a nice little kick. Overall, a great recipe!

This was great! We love the flavor. I used orange juice instead of concentrate and doubled it like someone else said. Loved that orange flavor. We marinated it overnight with the lemon and it seemed fine. We had it with brown rice and salad. Nice, healthy, quick meal!

This was awesome. I tweaked it a bit by adding 1 tsp minced garlic and I subst. red pepper flakes (1 heaping tsp)for the paste. I found this recipe at the last minute so I didnt marinate. I used 10 chicken tenderloins, removed the tendons, fat, etc, and cut into bite sized pieces. I then put the chicken in a 9x13 pan and poured enough of the marinade to cover chicken. I covered with foil and baked at 350 for 35 min. stirring halfway through to make sure chicken was covered evenly with sauce. I reduced the remaining marinade in a saucepan, added a bit more water and thickened with cornstarch. When Chicken was done, I added some steamed broccoli florets and the thickened sauce right to the 9x13 pan and tossed to coat, served over jasmine rice. NO leftovers in my house, My husband ate 3 helpings! Even my 2 and 3 year olds ate it up! Definitely a keeper!