Did a test run with friends. They loved it and now to make a batch for the church luncheon of 150, yikes! Definitely need to boil sauce down and thicken with a teaspoon or so of cornstarch after removing meat. More spice? more chili powder.

Reviewed On: May 11, 2009

A strangle little recipe but Wow did my small dinner party love it. Marinated only two hours, used chicken tenders, tripled the 'sauce' used 1/3 to pour over before baking. The rest of the sauce was reduced and sweetened with a bit more brown sugar to taste (my fresh lemons were so tart!) then swirled in a cold pat of butter, this was poured over chicken as it came out of oven. It is all about tasting to get the right sweet with tang! 4 stars cuz I had to tweak it.

Reviewed On: Apr. 14, 2008

Made cupcakes with a cream cheese frosting. Wonderful

Reviewed On: Mar. 28, 2007