Reviewed: Jun. 18, 2013

Excellent recipe! Chicken turned out perfect, and tasted great. I will make this again.

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Reviewed: Jun. 9, 2013

Used red wine vinegar, low sodium soy sauce, and half the garlic. Basted every ten minutes with additional sauce. This turned out GREAT--moist and juicy, even after an hour in the oven. Will definitely make this again. Thanks! Great recipe for two or a crowd!

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Anita

Cooking Level: Expert

Reviewed: Jun. 6, 2013

Excellent recipe! As it was a 103 degrees today, I elected to grill the thighs vs heating the oven. I was apprehensive as the recipe clearly states to bake the dish but it turned out wonderful and the smokey flavor from the coals only enhanced the dish. Used brown sugar in place of the Splenda (didn't have any) and low sodium soy sauce. Served with basmati rice cooked in chicken broth and an Asian Salad from this site. Family loved it!!!

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Crystal S

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Roseville, California, USA

Reviewed: May 21, 2013

Wow! Actually followed this recipe and was very impressed with the turnout. Only downside is cleaning the pyrex dish, may use more PAM spray next time. That sugar turned the glass pitch black! Will be making again and again, thanks for another recipe for the binder!

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ColinJohnson

Cooking Level: Expert

Reviewed: May 20, 2013

This was a huge hit with my children and is the most requested meal! I used coconut flour instead of cornstarch, brown sugar instead of Splenda, and coconut aminos instead of soy sauce. I also cut it into small pieces and stir fried in a frying pan.

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Nobeckie

Reviewed: May 17, 2013

Excellent sauce, however we used brown sugar as recommended by others. We baked half as directed and grilled the other half. Hands down, grilling was the best!

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pstephens10

Reviewed: May 16, 2013

Great! Next time I'll try cooking for 45 minutes instead of 60. Also liked the idea of using brown sugar. I had to use regular sugar, no Splenda here. The sauce was AWESOME. I used boneless, skinless breasts.

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Mark Kunkle

Reviewed: May 15, 2013

Made this tonight and substituted honey for the Splenda and I used low-salt Soy. My family really enjoyed it. I will make again with boneless/skinless thighs. Served with brown rice and sauteed spinach.

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JOSEY412

Cooking Level: Intermediate

Reviewed: May 14, 2013

Really good! Used a little under 1/2 c of brown sugar instead of Splenda.

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augboilerdawes

Reviewed: May 12, 2013

Very easy to make and WONDERFUL to eat. Everyone fights for the left overs.....if there are any! I use brown sugar vs the splenda and a dollop of honey.

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