15 Reviews

Really good marinade. I'm not a cook and decided to try this. I used 3 bone in chicken breasts since the family likes white meat. Left it in the oven for only 45 mins and they came out juice. I also omitted the chili paste for the kids. Really easy and quick. Definitely would let it marinade longer, left it in about an hour. Thanks for the recipe!!

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Chef Beginner Baker August 30, 2012

Great flavor. I used it on some chicken tenders and grilled them quickly.

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Charmie777 March 05, 2012

I had a few drumsticks to use up so checked some recipes hoping for something different.
Found this recipe and it sounded really good. I made it even though I didn't have Hoisin Sauce, chili paste or dark Sesame oil. Marinated maybe 1/2 hour.
Had all the rest of the ingred. Just winged it with chili powder, olive oil, chopped sweet onion that I put in the marinade. Guessed on amounts but it still tasted wonderful. Can't wait until I have all the proper ingred. .
Next time I will take some of the skin off to cut down of fat.
Served with Basmati rice and a salad and put a little of the sauce on the rice. Thought I died and went to heaven....So, so good!!!

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Ragdoll Frankie February 08, 2012

This was very good - very good flavor and I had everything on hand. I omitted the chili paste as my kids don't typically like spicy food and it seemed fine without it. I didn't throw away the marinade and just boiled it down for about 20 mins while the chicken cooked in the oven. I added 1 tsp of cornstarch mixed with water to thicken it up a bit. My daughter (19 months) would ONLY eat the chicken if it had some sauce on it! I used chicken thighs and let it marinate almost 24 hours. Delish! This is going into my "permanent" recipe list! =)

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tamara25ca February 07, 2012

My family enjoyed this. While making the marinade I thought it was a little too salty - personal preference. So I added a little more honey and orange marmalade and and some mirin. It turned out perfect. I bet this marinade would be great with chicken wings!!!

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skiingpeaches April 23, 2011

I can't believe this doesn't have even more rave reviews! This was -absolutely- delicious. I changed it to serve two, and used chicken breasts - but apart from that followed it exactly. I'll make this again and again - thank you for such a delicious recipe!

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Glorfindel April 07, 2010

This is very good and easy to prepare. I did not have chili paste so substituted 1/8 teaspoon cayenne pepper. Thank you for the recipe.

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swissms February 21, 2010

This was delicious! I was looking for something different and good for dinner and I ran across Pam-I-am and this chicken recipe. I knew I would not be disappointed because I made her Moroccan Chicken before and it was the best ever! Once again she did not disappoint. I just added more fresh garllic and ginger because I love the flavors. I was eating the marinade by itself. It was just that good. Didn't have chili paste so used Tobasco sauce. Just FABULOUS, once again! Will become a regular on my menu just like her other chicken recipe. Thanks.

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Sharron November 22, 2009

Very good! I marinated for one hour and then baked 30 min. I did one chicken breast and one pork loin slice. Served with fried rice. Really great meal.

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adopt a greyhound January 31, 2009

WOW! This is so wonderful! I let my chicken marinate for 4 hours. The house smelled terrific as it baked. The flavor was incredible. I made this exactly as written and wouldn't change a thing. I think this recipe would make excellent chicken wing appetizers, too. Thanx for sharing this recipe!

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*Parsley* January 29, 2009
Glazed Orange-Hoisin Chicken