Reviewed: Sep. 14, 2009

Delicious, but I wish there was a way to get the almonds to stick better.

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Reviewed: Jul. 23, 2009

These were delightful! Easy to make, and very tender with a light, tangy flavor. I also grilled up some veggies, and put everything over rice.

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katie

Cooking Level: Intermediate

Home Town: Inman, Kansas, USA

Living In: Los Angeles, California, USA

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Reviewed: May 15, 2009

my family LOVED this recipe! will definitely make again...i brushed the marinade on continuously throughout the cooking process though since other reviews suggested to do it...and the flavor came out amazing! Also, instead of using just regular almonds, i used honey roasted and salted ones...that made the flavor kick! thanks so much!

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Zee'Ana Lynn

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Aug. 16, 2008

I thought this recipe was pretty good and super easy!!

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rjspuddin

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

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Reviewed: Jun. 6, 2008

I followed another reviewer's advice and added a Tbsp of Worcestershire sauce and a bit of minced garlic, and these tasted very good! I base my rating on this small change. I do agree that while the flavor was delicious, it was a little on the weak side, and my chicken marinated overnight, so next time I want to make double the sauce and put aside about a half cup to a cup so I can brush the kabobs right before serving to give them that extra flavor. I also wound up having to bake these on a roasting rack since our grill was feeling out of spirits, but they still came out tender and juicy! Very good!

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Bito

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: May 2, 2008

Very good! I added about a tablespoon of Worcestershire sauce and a couple cloves of crushed garlic to the marinade. It reminded me of foil chicken at Chinese food restaurants!

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Amy

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Reviewed: Jan. 19, 2008

Slightly disappointed. The flavor was just okay. As many have mentioned, it is not a very strong flavor, but what you could taste was not superb. If you want to jazz up some chicken for use in something else where a strongly flavored chicken is unnecessary and could detract from the dish, as one reviewer mentioned in a salad for example, this would be a great chicken. I doubt that I will make this again unless it is for such a purpose.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2008

This is good stuff! Very easy to make. Make sure you marinate your chicken for at least 4 hours. I also recommend a full cup of finely chopped almonds. I don't like the idea of basting with something the chicken marinated in so I made a separate batch for the basting for safety reasons.

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Stefani Buhajla

Cooking Level: Expert

Living In: Fayetteville, Arkansas, USA

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Reviewed: Dec. 13, 2007

I really liked this recipe but made a few changes. I served this as a main dish so I cut the chicken into large chunks. I marinated the chicken chunks in the fridge for a whole day because I forgot to make it that night. The tangy taste permeated the chunks. Then I skewered them on metal kabobs and I cooked them for 10 minutes on medium on the grill but they came out too dry. I would suggest cooking them for a shorter period of time. My family really liked them and want me to make it again for them.

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CaptMicha

Cooking Level: Beginning

Living In: Brookeville, Maryland, USA

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Reviewed: Jul. 13, 2007

This was an alright recipe it didn't really work well being made into kabobs with peppers etc. b/c the meat took way too long to cook....

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dani

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Reviewed: Mar. 12, 2007

Everyone loved this dish. I even forgot to roll the kabobs in almonds and it was still a keeper. served over fried rice with grilled corn. Marinated several hours and followed the recipe for a great result.

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skpep

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Reviewed: Jan. 25, 2007

I marinaded the chicken for about 4 hours, but it could have done with a good while longer. The flavor was a bit too mild for us, but we enjoyed it nonetheless. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 6, 2007

Very simple and fast to prepare, but it didn't "wow" me like I had hoped.

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frugalteacher

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Reviewed: Nov. 29, 2006

Hubby liked them, but they didn't turn out so well because it was raining our grill didn't get hot enough. But I took them into the broiler and they finished up ok, but they got a bit dry from the grill. I think they will be better next time with only one cooking method:)

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DEEADRA

Cooking Level: Beginning

Home Town: Clio, Michigan, USA

Living In: Misawa, Aomori, Japan

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Reviewed: Aug. 29, 2006

I found the chicken rather tasteless even though I marinated it for 5 hours. The toasted almonds were a nice touch, though. They added good flavour to the chicken. Otherwise, I would have considered it a flop.

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Dana

Cooking Level: Intermediate

Home Town: Avonlea, Saskatchewan, Canada

Living In: Lo Barnechea, Santiago Metropolitan Region, Chile

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Reviewed: Jun. 28, 2006

These were so yummy! I made them (among other things) to bring to my friend's anniversary cookout, and they were gone in no time. It was mild, sweet, tangy, and perfect. I also cut up bell pepper to slide on the skewers, brushed them with a little marinade and they were good too. Will definately be making again!

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Molly

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Reviewed: Jun. 9, 2006

This was so good. I will be making this again soon. Thanks for sharing.

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christy

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Reviewed: Jun. 15, 2005

Easy, quick and terrific taste! Simply fantastic...and I don't even like fish!

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JKUCK

Cooking Level: Intermediate

Home Town: Laurelville, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 17, 2004

Very good recipe! I marinated the chicken 8 hours before cooking. It is a very light flavor of marinade. If you are looking for something strong, this is not it. But I found the combination of the marinade & the crunchy almonds to be very delicious. The flavors are so different, but really complement each other. Cook time is longer than recipe states, though.

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