By Fairy Nuff on October 04, 2005
Photo by Chef floWer
Photo by Chef floWer
"A delicious way to cook chicken and quite low fat as well! Prep time doesn't include marinating."
Serving Size: 1 (43 g)
Servings Per Recipe: 4
"what kind of serving is 43 grams... that is 1 1/2 ounces. Lets be more realistic a 3 ounce portion is Twice the calories."
"This was a hit with my DH. I baked it in the oven at 350 for about 50 minutes. I did add salt and pepper before baking. My marinade time was only 1 1/2 hours but it was enough for the flavors to penetrate. I can't wait to try it with an over night marinate! Thanks."
"This was a really nice recipe. I really liked the ginger flavour! One thing I did change was that I added some hot sauce to the recipe."
"My husband is not a chicken fan, but he had seconds (and thirds) from this recipe! It was very tender and had a wonderful flavor. It took about 20-25 minutes to cook..."
"This chicken was so moist and flavorful. I marinated it overnight and baked it in the oven for 20 minutes at 350 and then broiled it for a little over 5 minutes. I ran out of honey but used honey barbeque sauce. Thanks Jodie!"
"This was quite tasty. The ginger really was the trick. Thanks for posting this recipe."
"Although the chicken cook up moist, the flavor was lacking. To fix it up a bit, I probably would add a bit more garlic and ginger, plus salt and good shaking of pepper!"
"Very good! I multiplied the recipe to serve 25. Very tasty, easy way to make chicken for a crowd. I put some of the marinade aside before adding the chicken to use as dipping sauce after cooking ."
"Yummy good! I have a huge bagful of frozen boneless, skinless chicken breasts and was looking for a way to broil them that would keep them moist. We love barbecue, and the with addition of the mayo I thought it might work. I followed the recipe, except broiled them instead of grilling, since I didn't have a grill pan that I could use on the bbq grill. The results were great - they were kind of crispy-gooey on the outside and still moist inside. Adding to my recipe box!"
"All that sugar has a tendency to burn easily so just watch them carefully on the grill. I pound the breasts to an equal thickness and marinate in a zippered bag."
"I used light mayo because that is what I had on hand. I made the marinade in the morning and put the chicken in to soak. For the vegetarians in our family we just brushed it on naked Quorn cutlets while they were grilling. Everyone enjoyed this. There isn't a single left over to put away!!"
"Nice BBQ flavor on this chicken! I marinated it for about 6 hours and then grilled. I only had 2 chicken breasts but made the full amount of glaze and reserved some before adding the chicken to baste while cooking. Not too sweet, was just perfect with corn on the cob and a baked potato. Made for Name that Ingredient Tag."
"Nice & moist! The flavour wasn't as intense as I expected it to be."
"These are really good. I love the marinade for these and plan on making often this summer. Thank you for sharing this with us."
"Very moist. Good flavor but I thought the mayo and ginger would be quite different from moist barbecue recipes. Thanks for the recipe."
"Tryed this the other night was very good thanks.:) Ken"
"I added about 1/2 tsp. of cayenne pepper to the sauce for a little kick. I used Sweet Baby Rays barbecue sauce. Great combination of flavors that added to the taste of the chicken a lot!"
"yummy! added all ingredients, did not use the measurements as recommended, and did not marinade...broiled the chicken, came out delish!"
"Nice flavor, I wasn't sure about mayo on the grill but it did help keep the chicken nice and moist. I ususally avoid boneless skinless breasts on the grill but they worked with this sauce. Kind of a cross between straight BBQ sauce and a marinade. Thanks for posting!"