21 Reviews
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sugarbug on 1.19.2012
YUMMMY, we thought it was delicious and plan to make it again soon. Only thing we did different was used skinless chicken and cooked at 350 degrees.
Gnatalie on 1.17.2012
I have made these many times and love them. I think the recipe is perfect exactly as written, and they are so easy to make!
ImOnMyWay on 12.30.2011
Yum. I found it’s true that they need a bit slower heat. This dish has heavenly flavor, and I know I’ll soon be craving for more!
elenagraziela on 10.3.2011
Great recipe! I was out of ground ginger so I substituted 1-1/2 teaspoons of fresh grated ginger, and marinated the chicken thighs for about 2 hours before baking. Easy and delicious.
Amanda on 9.12.2011
If I could bake myself in this sauce I would. I loved that this sauce had the right balance of sweet and salty! I marinated the chicken for 8 hours and just put it in the oven. The only thing I might change is the chopped garlic. I think I might use powdered instead only to please my 9 year old “what’s that?” This taste like something that came out of my favorite Chinese restaurant. Please do yourself a favor and make this!
11 Comments
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David Best on 5.14.2017
Hey,
David Best here.
Whether in liquid, cream or rub form, marinades help infuse just about any flavor imaginable to chicken, or any other meat. Only 2 to 4 short hours of marinating time will turn your dish into something truly extraordinary. Chicken marinade requires a much shorter time for perfect flavoring, compared to other meats. It will ultimately depend on what type of marinade you want, and what dish you are trying to create.
I found a very informative article about “how long to marinate chicken” – http://blog.cavetools.com/how-long-to-marinate-chicken/ over online. I guess you will like that too.
Thanks.
Chrissy on 5.29.2014
Sooo good! My family loved them, even my 7 year old son who is the pickiest eater. They are tender and flavorful melt in your mouth yummy! This is definitely a winner recipe! I searched and tried one other recipe for honey soy chicken thighs and it was way more complicated and not nearly as good. So I am sticking with this recipe from now on!! Its a new go-to weeknight dinner around here! Thanks so much for sharing I need all the help I can get in the kitchen and its so nice to have recipes at this caliber available so quick and easy!
mazdee on 11.26.2010
These are good! I decided at the end to put them under the broiler for a few moments to crisp the tops, and got a phone call! Uh-oh! The tops burned so I had to remove the skin, which was much healthier anyway! If cooking them without the skin, I think I would cover the pan with foil until the last few minutes, then add the rest of the marinade and broil to brown the tops. At least this is what I will try. With that change, it might be WW worthy!
meeshiesmom on 9.30.2010
Okay I don’t feel it’s fair for me to review this recipe, but I must leave a comment. It’s not fair because I a) used a whole bird, b) marinated the bird for two days, c) stuck a quarter of an onion in the cavity, and d) baked it at 375 degrees for about an hour and half. This was so heavenly. We really loved the flavor and I agree with Kathy from Greendale about using it in stir fry. Thanks for sharing.
dixiechik on 9.25.2010
These look great. I’ll be making this next week for dinner