Reviewed: Feb. 26, 2008

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!

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hcraley

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Reviewed: Feb. 7, 2008

Loved this! Followed the directions exactly. Except I save some of the marinade for a sauce and pour it all over my rice. Thanks!

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lidz1528

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Jan. 20, 2008

Very good marinade for chicken. I baked the chicken in the marinade and served it over rice with the remaining sauce. I used 1 Tbsp fresh minced ginger and 1 Tbsp fresh minced onion instead of powder. The flavors were wonderful together. Thank you.

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netka

Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

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Reviewed: Jan. 20, 2008

Very tastey. I left out the lemon juice, as I was afraid that it would start to "cook" the chicken during its 24 hour marinade time. I might should have left it in, as I kept thinking that it was missing something. My dinner guests raved, though. Made for moist, flavorful chicken.

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ktchristmas

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

I loved the recipe! I used red pepper flakes and maybe a little too much because it was HOT! But my husband said it wasn't that hot -- I just couldn't handle it. :-) I chopped up chicken and marinated for 3 hours. I then served it with rice and fresh veggies.

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CHORT1313

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

Great recipe! Thanks so much. Our family is all on Weight Watchers, and after reading other reviews, I subed in Splenda instead of the sugar. Also, since I didn't have the chili paste, I used Red Pepper flakes. Faboulous! The chicken breasts were moist and very flavorful. You do need to turn them often on the Bar-B-Que so they don't burn. My husband has been using the leftovers on sandwiches. It's even good cold. Appreciate the recipe.

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DEBHAS5

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

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Reviewed: Jan. 11, 2008

My husband and I love garlic, so I made some additions and added fresh garlic, fresh chopped green onions, and some ground pepper. For our own personal taste preference, I also used low sodium soy sauce and brown sugar. I only marinated chicken for 1.5 hrs. Tasted so good; excellent if marinated even longer. I've also tried this marinade with baked chicken. Turned out just as good. Easy and tasty marinade.

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MzA

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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Reviewed: Dec. 23, 2007

not bad.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Oct. 24, 2007

really good. i doubled the amount of garlic and used fres ginger, threw it in my kitchen aid blender with the soy sauce sugar and added 2 tablespoons of sesame oil...then boiled it- i didnt marinate it as long - only 2.5 hours. i cant wait to do it again and let it marinate over night. i also took the grave tip, i left over some marinade and added 3 tablespoon wondra and served it over the rice, with asparagus...stuff was the bomb cousinz!!!!

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twampz

Cooking Level: Expert

Home Town: Pomona, California, USA

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Reviewed: Oct. 23, 2007

This was so good! I listened to other reviewers and added real ginger and some garlic. I saved 1/2 and thickened it up in a sauce pan and then poured it on the chicken after it was grilled.

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Jeanine

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Reviewed: Sep. 2, 2007

Awesome flavor! NOTE: Do BBQ using low heat or meat will burn.

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M Loke

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Reviewed: Aug. 18, 2007

fantastic! you can certainly play with the seasoning. add fresh ginger, green onions or sesame seeds. get creative. i used this on a pork tenderloin. i ended up not being able to grill it that night. so, the next night my husband grilled it. after maybe 30 hours marinating. oh my! i could not believe that it came off of our grill! yum!

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Keilypie

Cooking Level: Expert

Living In: Richmond, California, USA

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Reviewed: Aug. 12, 2007

I used this recipe on chicken drumsticks. I followed the recipe as written using 4 teaspoons of chili sauce, I could have used more as it wasn't that hot. But the chicken was wonderful after marinading overnight.

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NAC

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Jul. 29, 2007

For someone who does not use 'from scratch' marinades, this one turned out to be one I will use over and over in the future. I used it on pork tenderlion tonight. I used Tabasco sauce to taste (instead of chili paste) and lime (instead of lemon). The family raved about it. I also reduced another batch of the sauce and everyone put it on the rice as well as the pork. Thanks for a great marinade!

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Redbird

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Jul. 4, 2007

This was ok, the chicken burned very easily on the outside.

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Erin

Cooking Level: Intermediate

Home Town: Fennville, Michigan, USA

Living In: Avon Lake, Ohio, USA

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Reviewed: Jun. 22, 2007

I've made this a few times and substituted the sugar for Splenda because my boyfriend is diabetic. It still turns out great even with the Splenda and I've even substituted the chicken for pork before and it was great. My boyfriend is Korean and he loves it so I think it passes the test! Thanks so much!

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Chimeren

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Reviewed: Jun. 7, 2007

This is a new staple. I've made this several times. I add green onions and a bit of toasted sesame oil and let it marinade overnight. I have made it both with ground and fresh ginger. I enjoy the the version with fresh giner a little more but whatever is on hand will work. Goes great with Fried Rice with Cilantro from this site.

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ryliesmommy

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: May 25, 2007

This was really very good! I did not find it too salty as some reviewers said. I did not have chili paste, so I used hot pepper flakes. I also used a whole chicken, not cut-up, marinated for 4 hours and baked in my oven. I inverted the whole chicken on a soda can that contained some water. This allowed the chicken to remain upright while cooking. Great flavor and very moist. Used this with steak too. Fantastic!

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pharmgirl

Cooking Level: Intermediate

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Reviewed: May 3, 2007

Excellent!

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J Charlier

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Reviewed: Apr. 23, 2007

This marinade was EXCELLENT! But it wasnt as great as my mother-in-laws BBQ chicken marinade. (that involves more ketchup and honey...a little different.) Anyway I marinated chicken thighs for about 6-7 hours and then bbq them. I took the rest of the marinade and reduced it down then put on chicken while slow cooking it. I probably turned them over like 5-6 times. The sauce got very thick and was beautiful. As far as taste goes...it was great. The only complaint is TOOO much ginger. I probably shouldnt have put in a teaspoon of crushed ginger. Next time I will leave that out. Otherwise, very sugary, but mm mm good. I recommend this because it took 3 minutes to but the marinade together!!

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