Reviewed: Nov. 3, 2009

This is good even with other meats.

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Reviewed: Oct. 4, 2009

I doubled the ingredients except I only used 1/2 t. cinnamon as I didn't want it to taste too cinnamon-y and used skinless, boneless chicken breasts. It was good but did remind me of French Toast (I put molasses and cinnamon on my French Toast.) It was better leftover. I would give it 3 stars for taste and 5 stars for moistness of the chicken.

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Jun. 24, 2009

I made using chicken breasts and although the taste was interesting, I doubt I will make it again. Baked Chicken Teriyaki is much better.

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erikbratt

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Reviewed: May 17, 2009

This was so easy and a nice way to use up some molasses. I thought the ratio of molasses to Dijon made the Dijon a bit too strong. Ended up adding more Molasses and liked the end result.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Apr. 23, 2009

My boyfriend and I LOVE this recipe!! We've literally been eating it one night a week for the last few months. It's so easy and tasty and fits into our organic lifestyle because it doesn't require a bunch of super processed ingredients.

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Artdoll

Cooking Level: Beginning

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Reviewed: Feb. 7, 2009

I prepared this recipe as written. I liked how the chicken looked when it was done baking--the sauce stayed on the chicken and coated it nicely. However, the main thing that we could taste was vinegar. My husband came in the house while it was cooking and could smell vinegar. Maybe this would be better using chicken broth instead of the vinegar?

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Corrie A.

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Reviewed: Jan. 9, 2009

This was a real hit with everyone young and old, and easy to make. I found the sauce great on potatoes. I used olive oil to grease the baking dish, and boneless skinless chicken breast, so it was low in saturated fats. I will definitely make this scaled up in portions for crowd next time we have family.

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STEVE50613

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Reviewed: Oct. 6, 2008

VERY GOOD! VERY EASY!! Was very surprised about the cinnamon flavor. I did add a little ginger to the spice mixture, and used drumsticks. My family loved it, I WILL make this again.

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Amy

Cooking Level: Expert

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Reviewed: Oct. 6, 2008

Wow. This was really good. Super juicy chicken! I did however, use boneless chicken breasts instead of a whole chicken. I also wanted to make this into a meal, so I added sliced potatoes and sliced apples to the dish and baked with the chicken. I also made about twice as much sauce so that it covered all my chicken, apples, and potatoes. A very yummy fall meal.

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Melissa

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Burbank, California, USA

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Reviewed: Sep. 25, 2008

this tasted better the next day once all the marinade soaked in!

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mmacrobbie

Cooking Level: Expert

Home Town: Stoneham, Massachusetts, USA

Living In: Gardner, Massachusetts, USA

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Reviewed: Sep. 24, 2008

Wonderful and easy! Loved this chicken! I actually slow cooked it all day, so it was falling off the bone tender and flavourful. During the last hour I added sliced apples and a sprinkle of brown sugar. Delicious! Me and guests loved it. I would try this recipie with pork as well. Thank you!

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Laura

Cooking Level: Intermediate

Home Town: Lloydminster, Saskatchewan, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 20, 2008

Too strong for us. My husband and kids took one bite, scraped off the topping, and only then ate the chicken.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Sep. 17, 2008

I made it with drumsticks because that's what I had...turned out well! I did make more of the sauce and eased up on the cinnamon...a hit at our house though!

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CeliaBelia

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 15, 2008

I used extra firm tofu with this and it turned out pretty good. I cut the tofu into 1/4" thick slices & followed instructions except that I only baked the tofu for 30 minutes total.

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natalie

Living In: Long Beach, California, USA

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Reviewed: Jan. 18, 2008

Very simple with items on hand. I made mine with chicken breasts. Unique and tasty flavor. Thanks!!

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Jen4Chef

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Reviewed: Dec. 3, 2007

I normaly don't follow a recipe exactly, I did this one.Cooked to internal 175 let rest covered 15 minutes. Very moist, flavourful. Will try again with garlic under skin and onion, garlic, celery in cavity

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Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Oct. 18, 2007

We are still undecided about this recipe. The taste is good but the sauce around it has been staying soupy. It gets a nice crust only on the tip-top of the chicken. I will try it again and maybe give a quick broil at the end to make it a bit more crispy!!

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D89BUTTONS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Grain Valley, Missouri, USA

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Reviewed: Oct. 7, 2007

This was delicious and took almost no effort. I used frozen chicken breasts instead of a whole chicken.

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ccahoon

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Reviewed: Sep. 29, 2007

This was very easy and tasty, produced an impressive brown glaze with an exotic flavour. I made it simpler by not cutting the whole chicken into pieces, just cutting it down the breastbone and flattening it out in my dish 'butterfly' style. I mixed all the ingredients to be added in a jar and poured them straight on, brushing the sauce over the chicken a couple of times whilst cooking. I also took the advice of another reviewer and exchanged 1 Tbsp of molasses for honey. Took only a few minutes to prepare and my family were very impressed with the appearance and taste!

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Sarah Katherine

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Reviewed: Sep. 27, 2007

I made this chicken last night for dinner - my husband and thought it was fantastic! I used 4 chicken thighs with the skin on. I followed the recipe as written (but used grainy Dijon mustard) and when it was time to add the sauce, I used a turkey baster and slid some of the sauce under the skin of each thigh. Of course we didn't eat the skin but it really kept the chicken juicy and flavorful.

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jmbubble

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Molasses Baked Chicken

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