Reviewed: Oct. 23, 2009

Easy to make and not bad to eat, but I think I would put them on a rack next time, and maybe add a little hot sauce to the glaze.

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Corey

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Reviewed: Oct. 18, 2009

Followed evrything except that i dont know what cornmeal is so like others here,i had used honey for substitute,basting it too evry few mins.Turns out good since my kids love it...but me and my husband doens'nt think to add this again on our future dinner plans.

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sakurambo

Cooking Level: Beginning

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Reviewed: Oct. 3, 2009

Made with 3 chicken thighs in an 8X8 corningware pan. Substituted honey for corn syrup. For the first hour I cover it with foil, the next 1/2 hour I took the foil off. Checked it a few times to baste. Easy meal, taste is fine but not enough to ask others for the recipe.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Sep. 14, 2009

Very good ~~ nice flavor...just not as much flavor as I thought there would be ~~~ but will definitely make again.

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SHERLOCKLABS

Cooking Level: Expert

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Reviewed: Sep. 6, 2009

I doubled the sauce and used real garlic instead of powdered. I also halved the ketchup, only because my picky toddler doesn't like it. Everyone loved this. Even my picky brother in law said that that is the best way to cook chicken thighs. The sauce coating caramelized on top and it was heavenly. I baked the chicken on a rack in the pan and kept flipping the it every fifteen minutes for an hour. It really came out crispy and all the fat dripped off into the pan. I'll be making this often.

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Leeloo

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Reviewed: Sep. 5, 2009

Tasty, easy to make, my family loves it! No need to change a thing. Thanks so much!

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EllasMama

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

Made as written, using chicken thighs with legs attached. Wings would be another option for me. I love the fact that I have these ingredients on hand at all times. Next time I would use minced garlic, instead of the garlic powder, and maybe add hot pepper flakes for a little zip. Toasted sesame seeds would also work quite well. A nice change from BBQ sauce. Thanks for the recipe, Charlene!

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 16, 2009

Super easy. The sauce got a little greasy because of the fat from the skin but the chicken was really tender and my husband loved it.

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lsk

Cooking Level: Beginning

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Reviewed: Aug. 13, 2009

this was delicious...

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DAMARIS

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Albany, New York, USA

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Reviewed: Aug. 12, 2009

Nice and simple with ingredients I always have. I doubled the sauce though and did boneless, skinless thighs. Great with white rice!

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tinareid

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Reviewed: Aug. 12, 2009

We loved this. I had 4 lbs. of chicken thighs, so I upped the other ingredients just a bit. 4 Tbsp. soy, almost 1 c. ketchup and 3/4 c. corn syrup. I used fresh garlic, just a preference. Also, I don't do 'skin', so I removed it. The outside of the chicken created a good crispy texture. Served with the Fried Cabbage with Bacon, Onion and Garlic recipe from MrsMDSmith, and Mac n' Cheese.

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Jul. 25, 2009

My friend and his teenage son raved about it - I was so-so.

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PATTY659

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 13, 2009

No rave reviews at our dinner table. Was hoping that it would be a hit because it's so easy, but it was just so-so.

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Annie B

Cooking Level: Expert

Living In: London, Ontario, Canada

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Reviewed: May 28, 2009

Alright recipe. Easy when you don't have a lot on hand. The sauce goes well with pork also. I used it on chicken and pork, as I didn't have quite enough of either. Tastes kind of like a take and bake mix, or a simple hot wing sauce. Good though, nice flavor. I'll add more garlic and some hoisin sauce next time.

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anelson825

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Olivehurst, California, USA

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Reviewed: May 11, 2009

This recipe was a good start. It just needs something else. Like other commenters, I used honey instead of corn syrup and about 1/2 teaspoon garlic powder. Next time I am planning on reducing the ketchup by half and adding a couple of tablespoons of orange juice.

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ReJean

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: Chesterfield, Indiana, USA

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Reviewed: Apr. 26, 2009

Good and easy to make - I substituted honey for corn syrup and was generous with the garlic powder. Even with only 1.5 lbs of boneless, skinless thigh, I baked it for 1 hour and liked that the resulting texture was like tandoori chicken. Glaze tastes very similar to char-siu (Chinese bbq pork) sauce. The amount of sauce recommended was just right. A little more sauce can be made for dipping, as chicken is dry in the middle.

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Ana

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Reviewed: Mar. 24, 2009

Considering my family isn't fond of dark meat, and they gobbled this up, I'd say this was really good. Only problem was that I didn't remove the skin before cooking and since these thighs were really fatty, we pulled off the skin before we ate it, so we lost a bit of flavor. We wound up using the sauce left in the pan as a dipping sauce. I followed the recipe exactly, except I made a double portion of the sauce. Although next time I may try honey as other reviewers have done. I also will probably use boneless breasts too. Leftovers made really good chicken salad. Thanks!

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 24, 2009

This was just Ok, I suppose if you add some fresh minced garlic, onion powder and sesame seeds you might come up with a more flavorful sauce. Maybe a touch of sesame oil. It was missing something. Don't forget to skin the chicken first or pan sear it first.

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jeanie zucchini

Cooking Level: Intermediate

Living In: Burlington, North Carolina, USA

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Reviewed: Feb. 17, 2009

A very good, simple recipe. I had all the ingredients in my pantry, which made it a perfect solution to dinner when I failed to plan ahead! Next time I will use chicken breast instead of chicken thighs, we don't eat the skin, so a lot of the flavor was lost in removing the skin.

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