Reviewed: Jul. 10, 2006

i must say that i wasn't sure what to expect from this dish. It was interesting to try, but i probabaly will not try this recipe again. I found it a little on the bland side. i was hoping for a little more spark in the dish ( because of the whiskey). I feel that there is something missing in the dish, and i cannot figure what it is. i beleive that this could be a a very good dish ( if i could figure out what the ingrediant is)

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Reviewer:

Suki

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 28, 2006

We really enjoyed this as did our friends - there were NO leftovers. I doubled the recipe, went with extra garlic powder and added 2 T cornstarch to thicken the sauce, served over rice. Thought that it smelled great while cooking. Thank you for sharing!

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Reviewer:

Michelle Reckard

Cooking Level: Intermediate

Living In: Grants Pass, Oregon, USA

Reviewed: Feb. 21, 2006

I'm sorry, but I truly did not like this dish. I would suggest that if you are not a fan of bourbon, you stay away. I am so-so about bourbon, but cooking it really brings out the pungent smell, which I couldn't handle. Other than that, I liked it, but the bourbon was so overpowering....

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Reviewer:

KEGY

Reviewed: Aug. 13, 2005

really didn't care for this. I used crushed pinapple and southern comfort. It seemed to be a bit bland still, even with the changes, as suggested from others. I don't think I will try this again.

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Reviewer:

ALEXIS3700

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

Reviewed: Jul. 20, 2005

I would recommend this to anyone, but I did "cheat" a little - my chicken breasts were frozen, so I dumped a tablespoon each of water, honey, and single malt scotch on them, crushed some small garlic cloves, and let them "marinate" in the refrigerator for a bit. I also used Johnny Walker (scotch) instead of bourbon, because that's what we had in the house. When I sauteed the chicken, I added the garlic that was in the marinade. And an extra tablespoon of brown sugar, and about 1/8 tsp cornstarch. It needs at least 15 minutes to simmer, I think. I thought this was fabulous served over yellow rice.

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Reviewer:

CROWCHICK

Cooking Level: Intermediate

Living In: Greenhills, Ohio, USA

Reviewed: Jan. 27, 2005

I've made this twice now. The first time I cooked it exactly as stated served over rice and it was so-so (3 stars) but my husband liked it so I gave it a second chance. The second time it was definitely 5 stars. I added 1 extra tbs of whisky and another of sugar and 1 heaped tablespoon of very finely chopped red chili. In the morning I mixed up the sauce ingredients, pierced the chicken all over with a fork and then marinated it until it was time to cook it. I scraped off the marinade and cooked it as given in the recipe and it was much nicer. We served it the second time with green salad, couscous and a dollop of sour cream on top and it was totally stunning.

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Reviewer:

Sarah2006

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Thorne, Yorkshire, England, U.K.

Reviewed: Aug. 25, 2004

Smells awful when it's cooking; the bourbon will make you gag, but when it comes off the stove it's delicious. I added a little bit more brown sugar than the recipes asked for to make it a little bit more carmelizzed.

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Reviewer:

EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Reviewed: Jun. 17, 2004

Super easy, Super fast and an excellent flavor!

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Reviewer:

JEWELIE369

Reviewed: Nov. 6, 2003

Delicious, only difference was I had no pineapple juice and so used honey and water instead of the 1C pineapple juice. Also, left the breasts in fillet sized and it made a great gourmet-tasting dinner.

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Reviewer:

Sarah Gartland

Cooking Level: Intermediate

Living In: Youngstown, Ohio, USA

Reviewed: Aug. 31, 2003

I liked this. The whiskey and pineapple juice went very well together. I think the next time I make it I'll add a little more pepper and probably some more garlic, maybe some fresh garlic along with the powder.

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