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5
out of 5
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Good Flavor with a Long Soak!,
January 26, 2008
By Cathy.Em
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"It's the end of January, cold, rainy and windy in Seattle, so these didn't make it to the grill, did them under the broiler instead. I will try them again on the grill this spring, because I really think that the flavor would be much better. As it is, the marinade is very similar to Teriyaki (remove chives, add garlic.. you have Teriyaki sauce!) so grilling would probably change the flavor profile enough to differentiate them from Teriyaki skewers. One comment: It doesn't say anywhere what to do with the sugar, so I assumed it was to be added to the marinade. I soaked the chicken in the marinade for about an hour and a half at room temp (completely legal according to the health dept, I'm a former deli manager!) which allows the flavors to be more absorbed. I served these with some Tom Yum noodle soup to keep the Asian theme going... was VERY good! Will look forward to trying it on the grill when the weather warms up and the rain stops!!"
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6 of 6 people found this review helpful.
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