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I was really worried about how this would turn out. The marinade seemed very strong and a bit odd. No need to worry, this produced fabulous tender and flavourful chicken. It was nicely sticky with sweet soft flesh. I used skinless chicken legs. I know it says to use with skin on but skinless was all I had and it still turned out really good but next time I will get skin on legs for this. This was very like somethimg my mum used to make. Great recipe.
This was very good. I added a little orange juice to the marinade, as I had a lot of chicken, and it was delicious. The next day, we had it cold and sliced in sandwiches! Kate in Katoomba
This recipe is FABULOUS! I used boneless, skinless chicken breast pieces and grilled them instead of baking them. This recipe will become a family favorite!
My husband adored this recipe, and it will definitely be one we make again and again. The only change I'll make is to the freezing part - I'll poke the chicken pieces with a fork several times, then let it marinade in the fridge for several hours, -then- freeze it. The first time I made it, it was delicious, but not quite as flavorful. The 2nd time I made it, I mixed everything up, poked the chicken a few times with a fork, stuck it in a large freezer bag with the marinade, let it sit in the fridge for 4-5 hrs, froze it, thawed it a week later, stuck it in the crockpot on high for ~4 hours, and they were perfect. This is a fantastic "dump" recipe for OAMC.
I have the same recipe from The Barefoot Contessa Cookbook by Ina Garten. Supposedly, Lauren Bacall loves this dish. Thanks for posting!
I made this just a couple days ago from Barefoot Contessa. It's posted on the Food Network website under episode: IG1A09 (The Barefoot Contessa Cookbook ) After making it, I discovered that I already have one for Chinese pork that is similar. The Indonesian Ginger Chicken seemed to be a stripped down version of it. Tasted good, but my other recipe is better. By the way, this also works well with turkey.
This chicken is amazing! I am so glad I decided to try out this recipe! Very yummy, moist and flavorful! I will be making this again! I paired it with roasted carrots, jasmine rice and sweet riesling wine. Yum!
I LOVED THIS RECIPE! I had chicken thighs thawed and unexpected guest coming for dinner last night. I added a tsp of Red Pepper flakes just to heat the tongue and some pineapple chunks I had in the fridge to the marinade. Only had about 10 hours to marinade, but it worked. I served with a rice pilaf, smiple spinach salad with oranges, & green beans with almonds. I also chilled a Riesling from Chateau Ste Winery in Washington State. It was the perfect choice with the meal. The wine had hints of sweetness but enough acidity to harmonize well with the chicken and side choices. The domestic wine rocked and I did not need an expensive foreign choice to make it work. Ended with some almond cookies. The house smelled wonderful and everyone LOVED the chicken. Thanks for the perfect evening and great go to recipe that does not break the bank.
Everyone loved this!
This was very good. I did REMOVE the skin to cut down on fat, so we didn't get to enjoy that part. I think this marinade would be excellent for a pork roast, and I do plan to try that next.