Reviewed: Sep. 19, 2010

Very tasty and easy to make. Definitely great with beer.

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1 user found this review helpful

Reviewer:

BrandyLD

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Saint Augustine, Florida, USA

Reviewed: Sep. 24, 2008

Not much taste. My wife is from Hong Kong and didn't like it at all. Waste of ingredients.

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2 users found this review helpful

Reviewer:

richard99

Cooking Level: Expert

Home Town: Hebron, Kentucky, USA

Living In: San Diego, California, USA

Reviewed: Aug. 25, 2008

The recipe doesn't say if you need to remove the chicken skin or not. I decided to leave it on, and the horseradish coating just slid off during the cooking time. The skin had a little bit of flavor but not much; the chicken meat tasted no different to me at all. Blah. Thanks anyway.

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2 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: May 9, 2008

Pretty good. I hate it when people change the whole recipe, but I was a bit nervous about other reviews saying it was bland so I added my litle touch. I added a couple shakes of dry mustard and dill weed(maybe 1/2 tsp?)and 1/2 tsp curry paste. Could have added more curry paste as I could not taste it. I cooked in my toaster oven at 375 degrees for one hour and 5 minutes. I put over rice and spooned the cooking juices over the rice. Turned out pretty good but may try to add other ingredients next time. Give it a try.

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3 users found this review helpful

Reviewer:

bootht

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Aug. 23, 2006

I didn't actually try this recipe myself, but my boyfriend tasted it and said it was awful.

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1 user found this review helpful

Reviewer:

Dragngirle

Cooking Level: Intermediate

Reviewed: Feb. 13, 2006

Followed the recipe to the letter but found it to be on the bland side in spite of the horseradish & vinegar. Took way longer than 45 minutes to cook. Not sure what size leg quarters would be baked in that time frame.

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2 users found this review helpful

Reviewer:

ccofer

Cooking Level: Intermediate

Reviewed: Oct. 23, 2005

very, very good! great flavor, but it did need to bake alittle longer than 45 mins. it also needs about 5 mins. under the broiler like another reviewer wrote. i may try it with a little less water so the sauce isn't so runny.

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7 users found this review helpful

Reviewer:

LINDAMDOW

Reviewed: Apr. 2, 2004

I had imagined this thick sauce clinging to the meat as it baked, but it was more liquidy, almost like a braise, only not as much liquid as a braise. The sauce was fairly tasty, but it seemed like the chicken just sat in it and the flavor didn't permeate the chicken.

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6 users found this review helpful

Reviewer:

TARAPORTEE

Reviewed: Jul. 13, 2003

I was looking for a new way to do some chicken leg quarters I had defrosted for dinner, and this was INCREDIBLE!! Needs to cook longer than 45 minutes though!! Also, browning the chicken under the broiler for about 5 minutes in the end gives it a nice crispness to the skin!! The sauce is WONDERFUL!! Sweet and tangy. We are going to try the same sauce for ribeye and chicken wings!!

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20 users found this review helpful