This recipe is phenomenal! The dry rub is perfect, and the glaze has the perfect amount of spice (I added the hot sauce to taste). I don't usually follow a recipe to the "T" but the only things that I did change was the fact that I used powdered ginger (didn't have fresh), lemon juice instead of lime (all I had), no cilantro (didn't have any), and the amount of BBQ sauce (from recommendation of other reviewers). I halved the amount of BBQ to make the flavour of the apricot more substantial. And let me tell you...this was amazing! My husband (who always enjoys my cooking, but never really "raves", let me know how much he loved this dish!) I even used the left over "glaze" as a sauce for chicken wings! You have to try this recipe, 5 stars all the way!

Reviewed On: Oct. 30, 2009

This is a delicious recipe! I did use lemon pepper on the chicken before I browned it like other members had suggested, a great recommendation! I also added white wine while simmering, delish! I served it with chicken flavoured rice, and poured the "sauce" over it, Yummy! It does turn out quite spicy as a warning, if you're not into spicy food. My husband and I loved it and will definitely make it again.

Reviewed On: Oct. 20, 2008

This marinade was unbelievably great!! I served it with roast beef, and with chicken the following day! I did add a little chopped garlic and a little flour to thicken it while heating. Great recipe! I will definitely use again and again!

Reviewed On: Jul. 30, 2008