Reviewed: May 17, 2012

THIS WAS FABULOUS! Even my picky husband enjoyed this, and that is saying alot. I too subbed the Tahini for peanut butter. I will be making this again and again, thank you for a great marinade

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Reviewer:

Perri Pender

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Kansas City, Missouri, USA

Reviewed: Apr. 27, 2012

Best steak I've had in a long time, better than what I would get at a restaurant even! 5 stars!

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Reviewer:

Kitten1986

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada

Living In: Sudbury, Ontario, Canada

Reviewed: Mar. 15, 2012

My husband said, "This is the best chicken I've ever put in my mouth!" I think that's saying something!!!

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Reviewer:

TJandBecca

Reviewed: Jan. 19, 2012

Amazing! I used real surgar instead of splenda but other than that I followed exactly. The best marinade I have ever tasted. Thanks for sharing.

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Reviewer:

Matt

Reviewed: Jan. 17, 2012

I substituted tahini with 2 tablespoons of peanut butter, combined ingredients in a food processor, and marinated boneless, skinless chicken breasts for 36 hours. Served with sauce over speghetti squash. AMAZING!!! New favorite dish!!!

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Reviewer:

bex9mm

Cooking Level: Expert

Reviewed: Sep. 7, 2011

Such a flexible recipe. I sub an equal amount of sesame oil for the sesame seeds. I use peanut butter instead of tahini. I use a little less splenda than directed and also use sugar for a separate batch for the rest of the family. Everybody is happy.

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Reviewer:

Sandra 2

Reviewed: Jan. 25, 2011

Excellent marinade! My husband and I loved it! I didn't have tahini, so I subbed 2 Tbsp. of sesame oil which worked great. I also used 1/4 cup of Splenda instead of 1/2 cup because that would have proven to be waaay to sweet! I also used low sodium soy sauce. I cut the chicken into chunks for kabobs and let it marinate about 8 hours. Boy, was this ever good! It has a sweet, oriental flair to it and is "Absolutely Addictive". It's great paired with steamed broccoli, carrots, baby corn and rice.

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