Reviewed: Mar. 31, 2012

This is absolutely the best chicken I have ever had!!! I substituted the chili paste with hot pepper flakes nd the Chinese cooking wine with rice wine vinegar as were mentioned in some reviews because I did not have the original ingredients. I am thinking this will be even better with pork!

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Reviewer:

Connie

Reviewed: Nov. 21, 2011

WOW! What a fabulous marinade! I used low sodium soy sauce and only 1 Tbsp. of chili paste because I didn't want it too hot. I used real minced garlic vs. garlic powder and subbed seasoned rice wine vinegar for the cooking wine. I opted out of the cilantro and instead added thin sliced green onion. I cut the chicken into chunks for kabobs and pierced it lightly with a fork to let the marinade soak through. I put everything into a ziplock bag and let it marinate overnight. I skewered the chicken along with fresh pinapple and grilled it. The smell was heavenly and the result oh so delicious!

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Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 21, 2011

We loved this recipe!!! I had to make some changes to what I had on hand. I marmalade or chili paste so I added 1 tble

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Reviewer:

Valali

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Lincoln, California, USA

Reviewed: Apr. 7, 2011

Awesome, only one change, I used grated fresh ginger-yummy!

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Reviewer:

drbhka

Cooking Level: Expert

Reviewed: Mar. 26, 2011

Used this marinade for turkey breasts and it was delicious! My fiance likes spicy so this worked well for him. We substituted Thai chili sauce for hot sauce because we already had it.

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Reviewer:

migirl_24

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: New York, New York, USA

Reviewed: Feb. 22, 2011

GREAT recipe that I could slightly bend to my needs and adjust in small ways to not only use what I had on hand but to make a little healthier and a tiny bit less spicy for little mouths. I made this marinade this morning (but I did cook it before hand AND added cornstarch for a little thicker marinade--I just cooled it before I used it) and my house smells amazing and I haven't even tasted it yet. I can already tell it's going to be a winner.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 20, 2010

Very tasty, I had the butcher cut a slab of ribs in three strips to make rib tips and used this marinade on them and cooked them in the crock pot then crisped them up in the oven. I did not use the cooking wine as I could not find it. But was tasty and I will be using this again makes a lot for an appy

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Reviewer:

ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

Reviewed: Dec. 19, 2010

DELISH!! I didn't have orange marmalade in the house so I used what I did have - plum jelly. With the 2 Tbls. of chili paste, it was too spicy. But I can't wait to try it with the marmalade!!

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Reviewer:

WISOTAGRL

Reviewed: Aug. 2, 2010

DELICIOUS! I did use crushed pineapple instead of chunks because I felt that they would distribute better, but other than that I kept the recipe as is. I used 1/2 of it to marinate chicken thighs overnight, and the other 1/2 I cooked down to use as a glaze while they were cooking. Very tasty! I will be using this recipe again, for sure! Thanks for sharing. :)

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