the chicken was soo moist and tender.I carried it a step further and used my rotisserie oven to roast the chicken.Going to try the rub on a turkey breast. Not sure about the timing though. I'll roast it at same temp, but have to use a therm to check the timing.

Reviewed On: Apr. 8, 2009

i just made these and using other reviewers suggestions, i had no problem. But, it lacks some punch. The "olive" flavor kind of overpowered the cheese. A previous reviewer mentioned maybe a dipping sauce,,,i was maybe thinking a jalepeno chedder dipping cheese sauce and not serving the olives for about ten minutes as someone else suggested, but I will have the cheese sauce hot. You know, that jalepeno cheese sauce for taco chips. My olives are frozen right now but i am planning on putting them out on xmas eve. I think i will buy the dip,,, i'll give it a shot and it will give guests a choice...to dip or not to dip

Reviewed On: Dec. 21, 2008

This came out very good, I did add about a 1/2 tsp of honey and when it was almost done, I drained the sauce out and put it in a pot and reduced it, which thickened it without the need of flour. I also splashed in alittle teryakai. Good recipe. I'm always looking for one that is not soooo barbacueeeee. june

Reviewed On: Apr. 7, 2008