Really great, but I did need to add some flavor to the meat and I am glad I did! Added some chopped onions and garlic as well as some taco seasoning. Substituted Neufchatel for the cream cheese, and ground turkey for the ground beef. Instead of butter I tossed the shells in olive oil. The end result was incredible. I scarfed the leftovers today for lunch and wish I had more for dinner. =)

Reviewed On: Aug. 3, 2009

Pretty close to what I grew up on in my greek family. I nix the capers, and dress it with olive oil and vinegar, maybe a bit of lemon if I have it on hand. Make sure you use Kalamata olives. Also great with avocado if you have any on hand. Not authentic, but it goes really well with the mix. thanks for posting! =)

Reviewed On: May 20, 2009

This is by far the best marinade I have ever used on chicken. I was a bit hesitant at first, seemed like a LOT of sambal (chili garlic) but it wasn't overwhelming at all. The sweetness of the marmalade must balance the heat somehow. I made this twice. Once we marinaded just for a couple hours, and the next time we let it sit for about 12 hours. Trust me, the longer you let it sit, the better! One note: Do NOT substitute crushed pineapples. The absolute BEST part of the whole meal is eating the barbequed pineapple cubes. I am sure the flavor would be the same on the chicken, but you don't want to miss out on the grilled pineapple. Its to die for! The only modification I made to the recipe was using Mirin ( Japanese cooking wine) in place of the Chinese cooking wine because that is what I had on hand. Followed everything else to a "T" and it made the perfect amount of marinade for 4 chicken thighs. If you are cooking more than that, I would advise you double the recipe. Thank you so much, this is our new favorite!

Reviewed On: Apr. 18, 2009