Reviewed: Aug. 1, 2006

This was a very good marinade for chicken. The only thing was that when I brought the marinade to a boil on the stove to baste the chicken with, it turned into this gel-like goop. I must have messed up somewhere? Anyways, it was still good without basting and my kids loved eating it off the skewers! :o)

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MAJ1234

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Reviewed: Jul. 26, 2006

excellent...I forgot to put the wine in and used ground ginger...can't wait to try it again with all the ingredients!

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MELBABY33

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Reviewed: Jul. 1, 2006

Oh my gosh. Sooo tasty! I served this with the Garlic Dill new Potatoes, on this site, and it was a really yummy combo. Thanx for this recipe :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: May 14, 2006

This was very good and interesting mix of flavors

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DadWhoLoves2Cook

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2006

We loved this recipe. I halved it and grilled the kebobs on my George Foreman grill. It turned out great, I will look forward to using it on the outside BBQ this summer. Thanks.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 19, 2005

I really thought we'd love this recipe but we just didn't. It was fine but not amazing. I'll make it one more time before removing it from my recipe file.

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BROOKOVERS

Cooking Level: Expert

Home Town: Columbus, Indiana, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Sep. 6, 2005

pretty good

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Megan

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 19, 2005

One of the best chicken marinades around. I used it on chicken leg quarters for a cookout. They turned out wonderful. Very tasty and moist. A real keeper. Thanks for posting it!

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Jean

Home Town: Mechanicsburg, Pennsylvania, USA

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Reviewed: Aug. 16, 2005

This tasted good, just not anything very different. I left it marinate overnite, but I didn't find it had much flavor.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Aug. 9, 2005

Although the chicken was quite moist, I found the taste of soy just a little too overwhelming (and I used a "lite" soy sauce).

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KAITCH

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 31, 2005

this recipe is very easy..chicken was very moist and tender. I omitted the oil to make it low fat. I'm only giving this a four because although it did have flavor it mostly tasted like soy sauce.prob would make again with less soy sauce.

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JENNI56

Cooking Level: Intermediate

Living In: Seabrook, New Hampshire, USA

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Reviewed: Jul. 4, 2005

Finally got around to trying this recipe out, and I'm really sorry I waited so long. The combination of flavors is not something you would expect: hints of asian with a healthy dose of Italian-style seasonings. The result was really teriffic, however. As per the instructions, I sliced the chicken into strips before marinating. My general rule for marinating is 24-hours, but I was only able to let it go for about 8 hours this time. It still turned out tasty and juicy, and we'll be adding this one to our list of standard chicken preparations.

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JBUBEREL

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Reviewed: Jul. 3, 2005

I found this recipe about 3 years ago and have used it to feed my family as well as a 50 person BBQ. I have used it with kabobs and breasts. I use olive oil instead of the suggested vegetable oil but if you stick with the main ingredients you will be fine. MOST IMPORTANT is the longer you marinade the better!!! I prefer it to be overnight so the flavor is full and completely through the meat. you can also do with fish just don't marinade longer than 4 hours as the acids in the soy and lemon will begin to cook the fish. LOVE IT!!!! Huha

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HUHA

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Reviewed: Jun. 1, 2005

Wow! This is a really tasty chicken recipe. We made this on the grill last night and it went over better than the rib eye steaks! I will definately make this again and again. Thanx!!!!

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