Reviewed: Mar. 11, 2005

This was a great recipe! I didn't even get to marinade the chicken for 4 hours +...I only got 30 minutes, and the chicken was great! Thinking of using it for a marinade for chicken kabobs next time! Thanks for the great recipe!

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Reviewer:

Sharon K.

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Santa Clara, California, USA

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Reviewed: Jan. 18, 2005

I'm not even close to being an allstar cook, but when I made this for my husband, his mind was blown. The marinade was so awesome I had to sample the chicken even though I am a lifetime vegetarian!!! Now I'm going to try it out with tofu also. And the dipping sauce can't be beat... just don't put your face over the steaming pan as you are making it-- trust me on this one. Thank you Michelle for submitting this ten-star recipe!

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MRSEHART

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Reviewed: Sep. 8, 2004

This is a fabulous recipe! I've made it several times for guests, always to rave reviews. They've even asked where I've bought the chicken because it's so tender.

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LEMON2026

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Reviewed: Jul. 9, 2004

This chicken recipe is delicious! I think the key, though, is a long marinating time. Not by choice, I ended up marinating chicken thighs for 2 1/2 days. Wow! Fabulous flavor!!

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Reviewer:

BAJATHECAT

Cooking Level: Expert

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Jun. 29, 2004

My family really enjoyed this dish and we especially enjoyed the dipping sauce. I didn't know what bird's eye chile is so I subsituted with red chile flakes and I used baker's sugar (very fine sugar). I will definately make this again but next time I will double the dipping sauce. Thank you Ms. Chen, this is a great addition to our grilling recipes.

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CYNNAV

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Reviewed: Feb. 22, 2004

Excellent Recipe - I reccommend also adding just a squeeze of LIME to the chicken before serving it...it really gives the flavor a kick. We skipped the dipping sauce though. Thank you...our whole family enjoyed this very much :-)

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JOHNPARK

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Reviewed: Feb. 16, 2004

WOW! This chicken is identical to the Gai Yang from my favorite Thai restaurant! It's so tender and flavorful. I skipped the cilantro (not a fan of it) and there was plenty of zing from the other spices. I served with jasmine rice. The dipping sauce needed some extra sugar. I've been looking for this recipe for years! THANK YOU MICHELLE!

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LAURELJ

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Reviewed: Aug. 21, 2003

This was Great!! Was a bit worried that the garlic would be to much, but came out with a nice and not over powering flavour. I didn't make the sauce, but went for a brand name bottled Thai Garlic Chile sauce served over cool rice with chopped cilantro and added some peanut sauce on the side as well. Like another reviewer put on skewers over the bbq. Think will try in salad with some peanuts and mandrin orange slices.

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ALWHEIDI

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Reviewed: Apr. 28, 2003

I found this an interesting way to marinate chicken and the flavours were quite pleasant. I put in extra cumin so that spice seemed stronger than any other flavour. I used a whole can of coconut milk, and even though it marinated overnight it didn't seem to come through. However, it created a very tender piece of meat and in the future I might play with the level and combination of ingredients. I used chicken breast meat and cut them into bite-sized pieces and skewered them over the grill. The sauce didn't seem to have as much appeal. The flavour from the chicken itself is probably good enough to stand on its own.

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