Reviewed: Apr. 1, 2006

I made this recipe with two large chicken breasts instead of a whole chicken, doubled the garlic and marinated it over night. It wasn't one of my favorite chicken recipes, but my husband thought it was good. I probably won't make it again.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Mar. 29, 2006

This made a good dinner. I used 3 breast halves, but there was enough marinade for at least 4. I baked it for 45 minutes and it came out tender. I simmered the marinade from the baking pan on the stove with 1 rounded tsp. of cornstarch to make a nice sauce. Served it over rice. I did make one change to the ingredients - used 1/4 cup OJ concentrate instead of regular OJ. My kids ate it up.

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SunnyD

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Reviewed: Mar. 9, 2006

Oh yummy! This goes on our family's must have every few weeks list. Thanks!

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STOPMENOW345

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Reviewed: Feb. 19, 2006

This has a good taste, but it could be cooked 1 hour instead of 1 1/2. It was dry after that long.

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kristi at home

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Reviewed: Feb. 13, 2006

I love this recipe. It is so easy to prepare and has a wonderful flavor. I agree with some of the other comments that it is a bit watery in the dish, maybe cooking it on a rack would help. We will be making this again!

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Tara

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2006

Very good chicken recipe! I used boneless skinless breasts and baked them right in the marinade. It came out juicy and very flavorful!! I will be making this one again, Thanks

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Kelly

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Reviewed: Nov. 16, 2005

This was such a great recipe....it was a hit with the entire family

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the3Bees

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Reviewed: Nov. 12, 2005

pretty tasteless and bland

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MRSPETEL

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Reviewed: Oct. 25, 2005

Very nice recipe! I use just thighs and drumsticks and add 2 more cloves of garlic. I put it all in a Ziploc for a day or 2 in the fridge--turning it every 8-12 hours and then during the week I have a quick and easy meal by just making rice and broccoli to go with it. By marinating 2-3 days, the meat is really tender and full of flavor.

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Sarah W

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Reviewed: Aug. 29, 2005

I recently made this dish and my family loved it. Tonight, I asked my family what they wanted for dinner and my semi-picky 6 y.o. son said he wanted that yummy garlic chicken for dinner. I was shocked, but we're having it tonight. It's great. I have been using boneless, skinless chicken breasts, for ease and quickness. Also, for those of you who have the vacuum sealing machines, this works great. I just put the marinade in my container, throw the chicken in and seal it up. It marinates between 20 & 30 minutes instead of 2-4 hours. Thanks for the great chicken, Leah!

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GENELLEB

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Reviewed: Jun. 6, 2005

Yum, yum, yum! Smells wonderful baking and tasted excellent. Juicy, tender, delectable. My only complaint is that the chicken was getting a bit crispy on top, but that's only a small complaint as we like it that way! Next time, I want to try this on the grill!

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BARNKITTY

Cooking Level: Expert

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Reviewed: May 25, 2005

This marinade was good. It was not a 5 star, but still good. It is simple to make and similar to a sweet and sour chicken or any other type of teriyaki/soy marinade. I'll make it again though, because it was so easy and was just different enough to make making it worthwhile.

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LUVJEZUZ

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Apr. 16, 2005

This was awesome!! I used 3 large b/s chicken breasts, and the marinade amount was just right. Baked uncoverd for 45 minutes. Even my kids loved it!

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LDMILLSAPS

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Reviewed: Mar. 6, 2005

What a great and simple recipe. Nothing too fancy but full of flavor. This was enjoyable.

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RUBIES71

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Reviewed: Mar. 6, 2005

Really good; smells great while it's cooking, too. I cooked for about one hour and ten minutes because the tops of my chicken pieces were looking too dark--almost burnt.

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DEIRDRES

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2005

I was really disappointed in this dish. It looked much better than it tasted. I did make a few changes. I used chicken breast tenders cut into pieces, which turned out nice and juicy. However, I took the advice of another reviewer and used orange marmalade instead of orange juice, and it turned out too orangey. I'm not sure if I'll make this again, but if I do I will use more honey, which I could not taste at all this time.

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paynes

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Reviewed: Feb. 26, 2005

The aroma in my kitchen was wonderful. My husband thought it was flavorful, but a bit too dry.

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JULIEGOZ

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Reviewed: Feb. 22, 2005

this was good, especially since the chicken comes out a little bit crispy...just the way my husband and i like it.

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lms

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Reviewed: Feb. 20, 2005

This was really good. I did goof though. I cut up the chicken breasts instead of leaving whole pieces. Read the recipe too fast. Still turned out excellent. Just adjusted cooking time to 30 min. Sauce was delicious also. So, if you want to try this recipe and make it FAST, cut chicken breasts in 1 inch pieces, put everything in pyrex and bake at 350 for 30 min. Served it with steamed broccoli and wedged parmasean potatoes. The sauce complimented the broccoli well. Might try adding some nuts to the chicken for some crunch. Thanks for the recipe.

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