By Sharon123 on October 14, 2006
Photo by I'mPat
Photo by I'mPat
"This recipe won $10,000 in the Southern Living 2003 Cookoff contest in the Simple & Scrumptious Entrées. This is fall off the bone good!"
Serving Size: 1 (414 g)
Servings Per Recipe: 4
"Southern Living knows how to pick a winner - know I picked one with this recipe! Cut the recipe back for two - followed through as posted. Love this combination - so like the kind favoured here on the prairies. How good - it's on for our next gathering.Also thinking to slicing and threading chicken breast onto skewers, with that sauce it will make one wow of a starter or appetizer for our summer cookouts. Thank you Sharon. Made for the Auz/NZ August swap."
"I scaled back for 2 but my deli girl had a wee counting problem I asked for 4 thighs but ended up with 5 and then after I made up the sauce mix I realized I used a 1/3 cup measure instead of a 1/4 cup but it still turned out great and all cooked up in less than 30 minutes and with cooked rice reheated in the microwave was a quick and easy and very enjoyable meal, thank you Sharon123, made for Name That Ingredient tag game."
"I made this for dinner last night and although it does have a small hint of barbecue, it tasted more chinese to me. I served it over vegetable fried rice and it was pretty good! Cooking it in the sauce, really soaked into the chicken and gave it great flavor. It was just a touch tangy for me. Probably because I was thinking of it being more barbecue than it was, but it was still good and Im sure I will make it again sometime."
"What a coincidence...I made this last night from a clipping from Southern Living. Served with Parmesan grits instead of rice. We love it. Thanks for posting."
"I really liked it! Used boneless skinless breasts and they were not overly tender, but definitely good. Loved the sauce. Will make this again. . .I think I will try the sauce out with some shrimp. . .YUMMY."
"Sweet, saucy, slightly spicy and most delicious, and so tender that it was falling apart when stirred to thicken. We had no green onions in the house, but otherwise followed the recipe exactly. OZ swap Aug 2008."
"Divine! This was so tender and full of flavor. Sweet balanced with a bit of heat, this was my kind of chicken! It tasted like an American version of Chinese food to me. I forgot the garnish, but the chicken was so pretty it looked like it was lacquered. Thank you Sharon!"
"Yummy! I used boneless skinless chicken thighs. I cooked it 25 minutes like you said. But after 10 minutes I turned the chicken thighs. This is full of flavour. And the chicken is so tender. Thanks Sharon :) Made for Zaar Star Game."
"I guess I didn't read the ingredients that carefully as I bought chicken thighs but they had the skin on them. I followed the directions directly as written and they were delicious!! My only problem is that two of my 15 yo DS friends unexpectly stayed for dinner and I had only bought a pack of four thighs. I agree with Toni, these are like a mix of BBQ and asian flavored chicken. Thanks for posting a great recipe."
"Part BBQ, part teriyaki -- altogether fabulous. I used a combination of skinless boneless thighs and breasts in what was a fairly effortless meal. The flavors were fabulous not to sweet, not too spicy and a little tangy. Since I used the juice from a can of pineapple chunks, I added some of the fruit itself to my rice which worked really well. Would not change a thing to the chicken itself. 11/18: Wanted to add that I just had the leftovers with sweet potatoes grilled on an indoor grill. The flavor combination was exceptional and a nice alternate to rice. Yummy!"
"Good~ for us this turned out really good. I chose to steam our chicken breasts. I can see trying this recipe with our drumsticks. Very easy to throw together in no time at all. Thanks for posting this recipe for us all to try."
"Love, love this recipe. All 4 kids gave this the thumbs up. Since we did not have orange juice, I used 1 cup of pineapple juice to make up for it. I also used palm sugar instead of brown sugar. A new favourite. Thank you for posting."
"Great recipe! The flavor was like a combo of chinese & barbecue foods-if that makes any sense! I liked the addition of fruit juices for sweetness instead of a lot of ketchup, which has a lot of refined sugar. I cut the sauce in half & used 2 boneless, skinlesss chicken breasts. I used Splenda brown sugar, 1/4 tsp crushed red pepper & 1/4 tsp ground ginger. I omitted the green onions since I didn't have any. The taste of the sauce had a nice bite from the pepper & sweetness from the juices-a great combo. Chicken was certainly tender & juicy, too! Will have this again for sure :-)"
"Great chicken! We used 4 drumsticks, so we had plenty of sauce/gravy for the rice and chicken. Thanks for sharing another keeper recipe!"
"Oh my ~ this recipe is EXCELLENT!!!! I made it for dinner last night and we all ymmed our way through it. I made as posted except I left the skin on six thighs and at the end I skimmed the sauce. There was plenty of sauce for the chicken and rice. This is a great recipe for company. Thank you for posting another great recipe, Sharon!"