Reviewed: Feb. 4, 2009

This was a quick and delicious marinade. I didn't have onion powder, and omitted the ginger (don't like it). I used 1 clove of fresh pressed garlic. I also substituted a key lime for the lemon juice it called for as well as Sriracha sauce for the chili paste. It turned out fabulously! I sauteed it with diced chicken breast and yakisoba noodles. I also added a splash to my veggie stir fry that included, onion, celery, carrots, water chestnuts, mushrooms, and bean sprouts. My husband and three boys loved it! Everyone cleaned their plate. This will definitely become a "go to" marinade for me!

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ahardy

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Reviewed: Jan. 30, 2009

This is absolutely delicious. I have marinated a flank steak with this all day and cooked it using my grill pan 4-5 minutes each side on med-high heat. I will make this again and again and again....

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claire

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Reviewed: Jan. 24, 2009

this was very tasty. I used half a chicken and marinated it over night. the result was a very tender, tasty roast :)I agree with the others though, this is great with chili and needs some garlic

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xien

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Reviewed: Jan. 22, 2009

I make this marinade with chicken drumsticks and thighs and bake it in the oven. I usually cook the chicken at 400 for about 30-40 minutes and they come out very juicy and the skin gets a little caramelized. Oh my goodness, the skin on the chicken is so flavorful! Definitely give this recipe a try and you won't be disappointed!

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jctnme

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Jan. 17, 2009

Awesome! I thickened some of the sauce to put over brown rice and veggies. Absolutely will be putting in my recipe box! Thank you!

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Bridget

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

This recipe is definitely a keeper! I marinated chicken breasts using our FoodSaver vacuum sealer for about 45 minutes and the taste was just fabulous! I also thickened the marinade to make it a sauce, which was wonderful as well. 4 tsp of Sriracha gave the recipe a nice little kick.

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CAKEPRO

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jan. 13, 2009

This is an awesome recipe. Made without chile paste,tastes great. Then,since I still didn't have chili paste, I decided to make with a couple of dashes of cayenne and garlic powder and a few Tablespoons ketchup - was also good. Thanks

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ritajennings

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2009

I have made this recipe dozens of times and dozen ways. It is so good as is, or with some added garlic. The thing I recommend is to cut the meat into chunks for better flavor. I have tried this with half artifical sweetner (like splenda) and it is great! My highest recommend would to make kabobs on outdoor grill. Nothing beats the flavor and texture with this marinade.

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jp2

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Reviewed: Jan. 7, 2009

I marinated chicken drumsticks in this for 24 hours, then barbecued. I basted the chicken often with the leftover sauce which was simmering on the barbecue.

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Jan. 7, 2009

My review for this is a little odd. I reduced the marinade, as many others, thickened it and made a sauce. THIS was awesome. I love to used Wondra, as I find cornstarch tends to make this type of sauce "slimy". I have come to decide, however I'm not a fan of poultry marinaded in soy sauce (especially with lemon or lime juice as it tends to "cook" the chicken). I feel it just comes out with an odd taste and texture. Next time I make this I will grill unmarinaded chicken by itself and use the sauce to cover the dish(I served the chicken atop rice with steamed brocoli on the side)

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 10, 2008

It was good, I'll usually add a bit more of something I found at a store here in the east coast, Naranja Agria by Goya. It says in english bitter orange but it's more sour than anything. great zest to it. I wuold trade it though for a bottled one at an asian store that has pears and other goodies in it that one is by far better but this is a good alternative if you dont wanna drive and search.

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yolandadq

Cooking Level: Intermediate

Home Town: Hollister, California, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 2, 2008

Oh wow! My first marinade from this site and it definitely is good! I've been wanting to make my own rice/noodle bowls for some time. Used Sriracha hot sauce and lime juice instead of lemon. Next time may add a bit of cornstarch or flour to thicken the sauce a bit. Served over this site's Ginger Broccoli Stir-Fry and udon noodles. This recipe will be a regular dish here.

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Rude Nun

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 27, 2008

AMAZING!! We used Sirracha hot sauce instead of paste called for and it was really, really, really spicy and perfectly flavorful. We kabobed the marinated chicken and grilled it outside, reserving some of the sauce to thicken as a dipping sauce. Not one shred of chicken was left after our dinner party and we served a pretty good steak along with it!

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Kristy

Cooking Level: Intermediate

Home Town: San Clemente, California, USA

Living In: Los Feliz, California, USA

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Reviewed: Nov. 16, 2008

I have been use this recipe quite often...I make it with extra marinade and it turns into a sweet sort of adobo sauce. Love it!!! I get such rave reviews from all my family and friends.

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Rustymom

Cooking Level: Intermediate

Living In: Rowlett, Texas, USA

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Reviewed: Nov. 2, 2008

Wow! This marinade is amazing! Half was enough for about a dozen whole wings, which I baked in the oven for an hour. I will use this time and time again! Did I say wow?

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 1, 2008

Delicious!!! I basically followed the recipe as is, but with a few slight changes. I used both of the optional ingredients (the lemon juice and Sriracha for the chile paste), which I personally think are a MUST. Also, I added one teaspoon of garlic powder and thickened the whole thing with about half a tablespoon of cornstarch. I made this for 2lbs of chicken breasts and it was just the right amount. I marinaded for about three hours because I decided to make this last minute for guests, but to speed up the process, I sucked out as much air as I could from the plastic bag I stuck this in. We threw it on the grill and it came out wonderful! I topped it off with some sesame seeds. I will 100% be making this again!

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Voox

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Oct. 14, 2008

Nice, albeit watery. Doubled recipe for 6 large boned chicken breasts, poured marinade over chicken and placed in 350 degree oven till meat was 180 degrees. I can see adding minced onion and a tad cornstarch--and making this a yummy BBQ glaze for chicken and/or steak....maybe thowing in some large pineapple slices for a Polynesian flair!! Worth making: do try this one!!

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rocknroller

Cooking Level: Expert

Home Town: Bogalusa, Louisiana, USA

Living In: Covington, Louisiana, USA

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Reviewed: Sep. 28, 2008

This was really, really good! I took another reviewers suggestion with boiling down the sauce until it was syrupy. Next time I will just grill the chicken and not marinate in the sauce. I will steam veggies and make rice and use the marinade as a sauce. My kids loved it not to spicey and I didn't change a thing. Thanks for sharing. I will be making this again and again.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Sep. 28, 2008

I thought this was just ok. I took the suggestion from Dr. Larry below and served it over rice with steamed veggies. For my taste, it would be important that garlic is added in here somewhere! Thank you for the recipe!

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