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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Butterflied Asian Chicken Recipe courtesy Sandra Lee, 2008 Show: Semi-Homemade Cooking with Sandra Lee Episode: International Show Overall User Rating:  |
Wonderful Presentation
04/28/2008 at 09:30pm
User: Jo from Castle Rock, WA User Rating:
I am preparing this, for the 2nd time, as I speak. The first time was a disaster, the skin burned all to heck and was bloody when cut into. I had to finish cooking it off in the micro. I knew I wanted to do this again as I did the "dahh" thing the first time, grilling it at to high a temp, it needed to be much lower than medium. I am preparing it on an indoor grill and keeping it at between 200 and 250. Think it's going to take a bit longer than 45 minutes as Susan's approximate indicated. I am on the fifth turn and it is absolutely gorgeous, so far so good.
Pretty good
04/23/2008 at 09:26pm
User: Christine from Westwood, NJ User Rating:
I made this for my family and it got mixed reviews. My son liked it my husband not so much. I liked it but I love Asian cuisine. I did two things differently one was I used breasts on the bone and drumsticks only. The second thing is since my outdoor grill isn't ready yet I put them in the oven. I put the sauce on halfway through cooking time and then again at the last 10-15 minutes so it wouldn't burn. Overall it was simple and tastey.
Great recipe
04/13/2008 at 11:01am
User: Ali from Lafayette, LA User Rating:
This was a nice change of pace from traditional BBQ chicken. I used chicken pieces, and grilled them on the BBQ. The trick, as with any BBQ chicken, is to not put it over direct heat and put the sauce on towards the end. Takes awhile to cook. Boyfriend loves this chicken. Served it with rice and grilled asparagus.
Scary
03/22/2008 at 12:00pm
User: Anonymous User Rating:
I was craving some Asian chicken. My husband and I took a bite of this and could not even finish. It tasted like it was marinated in Nyquil. I don't know if it's this spice rub or the sauce. Smell the spice rub first to make sure you're goning to like it before you put it on the chicken.
Kinda Burned but Flavor Good
03/18/2008 at 11:56am
User: Janine from Phelan, CA User Rating:
The ingredients for this chicken are not cheap but it looked so good I had to try it. The skin on the chicken all burned to a dark char. It was very difficult to handle turning a whole chicken and the leg and thigh parts kept flopping around. Next time I would do this with just pieces. The flavor even with the burned skin was over the top however extremely delish and having it be so dark at the end with the sesame seeds on top made a gorgeous presentation. Next time also I will turn the grill way down and do it slower so as to not burn the skin. I did it like Sandra said over medium heat but it was too hot.
Wait to Baste
03/17/2008 at 08:51am
User: Kathleen from Hollidaysburg, PA User Rating:
I knew better than to baste with the glaze during grilling, but I followed the recipe. Sure enough, the glaze burned slightly and the chicken stuck to my grill. The chicken has great flavor and I will definitely make this again. However, I will baste at the end!