Reviewed: Apr. 30, 2013

This was excellent. I followed reviewers' advice and cut the soy sauce to 1 cups while upping the water to 3 cups. I also added a dash of liquid smoke which gave it fabulous flavor. I only had bone-in chicken, so I put five chicken thighs in the sauce (turning them in middle so they all should be submerged at some point) and cooked for 40 minutes. Then I transferred to a pan and broiled in the oven for five minutes. I boiled the sauce a little more to reduce and then spooned some over the chicken, as well as over the rice and broccoli I served as sides. The house smelled fabulous and the whole family loved this supper.

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Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Apr. 8, 2013

I like one reviewer over cooked the chicken, but the taste was great. For the sauce, I did as one person wrote and decrease the soy sauce to 1 cup, increased the water to 2 cups and used rice vinegar.

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Reviewer:

Gloria

Cooking Level: Intermediate

Home Town: Warren, Arkansas, USA

Living In: Clayton, North Carolina, USA

Reviewed: Mar. 27, 2013

This is a new family favorite. Definitely use low salt soy sauce. In winter when it's too cold to grill we just pull the chicken out after it's done cooking. We shred it and throw it in a pan and stir fry it with some rice. Thanks

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Reviewer:

JENC025

Reviewed: Oct. 15, 2012

Very tasty. Just the right combination of flavors, without being overpowering. I used boneless skinless thigh meat, and made foil packets to bake in the oven. Came out moist, and flavorful.

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Reviewer:

november_fairy

Cooking Level: Intermediate

Home Town: Marysville, California, USA

Reviewed: Jul. 10, 2012

This was a pretty tasty recipe, but even with the soy sauce cut down, it was still too salty for our tastes. Next time, I will only put in 1/2 c of soy sauce and 3 c of water. Also, I didn't have any honey so I substituted 3 T brown sugar.

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Reviewer:

LEEMY298

Reviewed: Mar. 17, 2012

Wonderful flavor! Halved the soy sauce, doubled the water. Returned the grilled, cooked chicken to the reduced sauce for a few minutes to infuse the flavor again. Wonderful!

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Reviewer:

Cabinluvn

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: Feb. 17, 2012

Great recipe as is.

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Reviewer:

Deezjuice

Reviewed: Feb. 9, 2012

Cut the recipe down to 2 servings and followed it to a T, except for using only 1/4 cup soy sauce and making up for the missing liquid by using 1/2 cup water. It was perfect this way. I let the chicken marinade in the sauce for a few hours before cooking it, and it came out moist and flavorful.

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