Reviewed: May 29, 2012

Used brown sugar for Muscovado. Made the marinade exactly. Doubled the sauce ingredients and quadrupled the peanut butter and omitted the peanuts. Used 20 oz of lite cocount milk. Marinated chicken for 12 hours just because made it the night before. I have NEVER had such tender chicken...the chicken breast were organic. It was like a Filet Mignon that melts in your mouth. YUM! Hope you try this recipe!

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Reviewer:

debbie949

Cooking Level: Expert

Reviewed: Apr. 29, 2012

This is great I'm throwing out my old recipe! Our friends loved it too.

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Reviewer:

michele

Reviewed: Mar. 25, 2012

I didn't have lemongrass so I used the powder and palm sugar in place of muscovado...this was delicious!

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Reviewer:

CaraMeg

Cooking Level: Intermediate

Reviewed: Mar. 24, 2012

Excellent, perfect, no need to alter the recipe!

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Reviewer:

jlorrainep

Cooking Level: Expert

Reviewed: Jan. 17, 2012

I am giving this five stars because it is amazing, but if you make the sauce recipe as suggested, you will end up with a bland coconut soup. So I suggest using only chunky peanut butter instead of peanut butter/peanuts and using 1/2 cup as well as doubling the rest of the spices. My sister in law says it's better than restaurants!

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Reviewer:

cookinglion

Reviewed: Jan. 11, 2012

This was great. Even the finicky eater loved it. In my version, I added sweeten coconut flakes to the marinade bag after blending the original marinade recipe.

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Reviewer:

lachefderouge

Cooking Level: Professional

Home Town: Miami, Florida, USA

Living In: Hollywood, Florida, USA

Reviewed: Dec. 3, 2011

Omnomnomnom!

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Reviewer:

shgauri

Reviewed: Nov. 22, 2011

Wonderfully tangy chicken. Great dish as a centerpiece or side to any meal. Wonderfully rich also. The peanut sauce could have been more flavorful, perhaps take that into account if making this. Perhaps use twice the spice or an extra half of the spices/peanut butter. I baked mine in the oven at 475 degrees, cooked up quick, lightly charred, and juicy... just like they would on a grill. Will be making this again and again, thanks!

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Reviewer:

mvktr2

Cooking Level: Expert

Home Town: Stonewall, Mississippi, USA

Living In: Kosciusko, Mississippi, USA

Reviewed: Oct. 18, 2011

Thumbs up from everyone! 10 year old boy proclaimed, "I think this is the best meal I ever had." Picky 17 year old girl went back for seconds! I did use chicken thigh meat instead of chicken breast, it grilled up great. Served it with julienne carrots and white rice. The sauce was very good, and very easy to make hotter by just adding a bit more curry paste. Definately a keeper! For those who haven't used lemongrass ever, you may want to try the following: Remove most of the woody parts, coarsely chop the stems and crush by hand to release the flavor. Unless you have very very fresh lemongrass, you will just end up with woody slivers if you try to food process.

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Reviewer:

Heatheross

Cooking Level: Expert

Reviewed: Aug. 3, 2011

I was unable to find tamarind paste, lemon grass, or muscovado sugar - so I substituted Worcestershire sauce, lemon zest, and brown sugar. Delicious despite the substitutions. Peanut sauce was great!

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