Barbecue Chicken

From: ~Nimz~

On Aug 15, 2009

I really enjoyed the flavor of this Barbecue chicken. I marinaded it for about 8 hours then put it on the grill. I reserved some of the marinade to baste the thighs with and so glad I did. Made for a nice glaze. I did add about a 1/2 tsp of crushed red pepper flakes to the marinade which spiced it up a bit for us. I'll make this again. Made for PRMR tag game.

From: bluemoon downunder

On Mar 13, 2009

We very much enjoyed this chicken dish, scaled back for two, with mersaydees' Mashed Potato Casserole (Perunasoselaatikko). One thigh each was ample for us. Loved the marinade. My only change was to omit the fresh ginger and add just a sprinkling of dried ginger (personal taste preference: I like a tiny bit of ginger blended with other flavours but don't like it to be too strong a taste). Like the previous reviewers, I baked the chicken thighs in the oven but I'm sure that BBQd they would be even more delicious. Thanks for sharing this recipe, Lynn. Made for PRMR.

From: 2Bleu (Bird&Buddha)

On Oct 4, 2008

Made 2 thighs as directed but added some sesame seeds and omitted the oyster sauce as Buddha is allergic to shellfish. I cooked them in a 400F oven for 40 minutes in a greased casserole dish along with the teriyaki marinade. I served them with Tapas--Potato Saffron Omelet and the two recipes compliment eachother quite well.

From: justcallmetoni

On Nov 2, 2007

The results here are reminiscent of a good teriyaki marinade. Really nice in that it was neither too sweet nor too salty which does happen. Easy to prepare and quite versatile; I used bone in chicken breasts oven roasted at 390 degrees for 38 minutes. Roasted some baby red potatoes and asparagus at the same time for a simple and delicious meal.