I used skinless leg quarters for this, though wish I had the skin, maybe I could have given this a five? But, the reason for the four, is the chicken was uber juicy, and because it was skinless, I covered it with foil the first 30 to prevent over-browning. and, being it was skinless, the flavor wasn't as bold as I wanted it.

Reviewed On: Nov. 16, 2009

Oh my word! Great base for a recipe, did a few adjustments according to my taste. I used chicken broth, rather than water. Also, did add chopped celery & carrots, and a savory blend of herbs. Rather than make my biscuit mix, I purchased Pillsbury Grand buttermilk biscuits, split in half. It came out wonderfully tasty.

Reviewed On: Oct. 15, 2009

Absolutely loved this..virtually followed to the T, aside from the optional meat tenderizer(which I don't have currently). I used cubed top sirloin, marinated about 8 hours...couldn't imagine how good the flavor would have been after 24 :D. My fiance', who is addicted to steak sauce on his steak, didn't need it. I will use this more often, rather than buying a bottled marinade!

Reviewed On: Aug. 11, 2009