Reviewed: May 3, 2012

This dish is not accurate not cool luckily i'm a good Cook I had to improvise a little to offset the flavors n burning which mine did not do...

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Reviewer:

ARNELL1986

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Apr. 23, 2012

I had a few issues with this one. First, I would have preferred more of the sauce. I barely had enough to coat the 4 leg quarters. Next time I'll double that part of it. The next issue was that mine also burnt. However, my stove runs on the hot side. So, I'll take the hit for that one. I also found that it was on the greasy side. So, I'll cut back on the butter and oil. I will remake this recipe though. Even "blackened" it was pretty tasty.

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Reviewer:

BizzyBlond

Reviewed: Mar. 6, 2012

This was awesome!! No leftovers!

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Reviewer:

angier

Reviewed: Feb. 27, 2012

I really like the taste - very yummy! Husband raved! Did it exactly as shown. I had no problem with any burning. I used a baggie to coat the chicken instead of a bowl. My only comment is that there is a lot of fat. I think next time I will put the extra sauce in my measuring cup that skims the fat off. I may remove the skin on the chicken too.

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Reviewer:

KimInCA

Reviewed: Dec. 14, 2011

This was fantastic! The sauce only took 5 minutes to make and I actually marinated the chicken in it for about an hour in the fridge. When cooking the chicken you basically cant leave it and I would suggest turning the heat down when you leave it to simmer. To make the rice a little tastier I added curry and pepper to it and then when it was cooked I threw in some peas, and scrambled egg- delicious! Overall very tasty, juicy, easy to make, and it didn't make a lot of dishes so I will definitely do this one again!!

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Reviewer:

michelle

Reviewed: Nov. 17, 2011

Just made this for me and the roomates, absolutely delish, had no problem with the burning, i did follow the advise of the previous review and made sure to not let it just 'sit', came out fine. i did find that the original honey mix was not as viscous as i normally like so i added 1-1.5 tablespoons of olive oil to it and the over all cook time was more like 25-30 minuets. Served with jasmine rice and steamed broccoli. Great recipe!

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Reviewer:

sjlie505

Reviewed: Aug. 27, 2011

Family loved this. Just have to watch chicken & keep turning/stirring because it's a sugar base, so it'll burn quick if you leave it.

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Reviewer:

lynnhousehold

Reviewed: May 24, 2011

I think the poster of this recipe might need to review some of the details, especially on time. This turned out awful and burnt! I know the tendency is to blame the cook, but I use timers in all my cooking and did so for this one. Clearly, there is a problem somewhere after the first 8 minutes. The other side of my chicken was burnt well before 12 minutes after turning it. (And yes, I added water and poked the holes before) If the recipe is followed as it is written, it is not edible. I had to edit this a couple of times, because I was quite grouchy after attempting this recipe. All this recipe yielded was an irritated husband, an irritated wife, a messy kitchen and a hungry household. Save your time, frustration, and the mess!!

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