EASY, wonderful flavor. Marinated whole chicken breasts all day & then grilled. Serve with CL Squash Rice Casserole.
TriciaS Posted: 04/16/09
harrietlynns Posted: 01/17/09
Great recipe. I made it when my international dinner club did Japanese -- it was one of the best dishes there.
dieshadawn Posted: 04/09/10
i've been making this weekly for months, i decided to substitute the sugar with splenda, it tasted exactly the same! <3 it!
Candy789 Posted: 08/18/11
This was simply delicious and best of all not guilty conscience after eating it, as a side dish I had broccoli and yellow pepper salted with garlic and olive oil, it was an awesome and light dinner, wouldn’t change a thing!
stacey4808 Posted: 08/08/12
This tastes great and is better with the thighs then with breasts. The longer you marinate this, the better. Some kind of rice dish on the side is a plus.
mrscrazyed Posted: 07/31/12
This is a pretty good recipe that we're going to continue to tweak. Started with chicken breasts (all we had on hand), but into cubes and marinated a few hours. Then grilled on the barbeque -- definitely the way to go. We may try using whole chicken thighs that have been marinated for a longer period of time. We served this with Sweet and Sour Slaw (also from this sight), which went very well. However, we both felt it needed a little starch on the side. Next time we'll try a little brown rice along with every thing else for a well-balanced meal.
daneanp Posted: 08/25/13
I always double this recipe (for leftovers) and marinate the chicken overnight. Works great on our Traeger BBQ with mesquite pellets. It was fabulous with the Yogurt, Cumin, and Chile Rice (also Cooking Light) and a cucumber side salad. On the regular rotation.