Reviewed: Jun. 26, 2007

this was very tasty and the chicken fell right off the bone. i bought skin on chicken and the flavor was on the skin and not in the chicken, i would recommend skinless chicken in you want more bbq flavor.

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julie

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Reviewed: Mar. 21, 2007

This is sooo easy to make and requires very little prep time. The chicken turns out so moist and delicious. I make this at least a couple times a week.

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Karen T.

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Reviewed: Feb. 22, 2007

Honestly i will always cook my whole chickens this way! the chicken falls right off of the bone!! so good!!

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italiagurl112

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 11, 2007

I used chicken breasts that were pre frozen in bbq sauce. I cooked it in a crock pot and shredded it for sandwiches. I wanted a little more sauce but I ran out so I added a little brown sugar and russian dressing. It was yummy.

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Chef Ristine

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Feb. 7, 2007

This was really good! I followed alot of people's advice...I rubbed salt, pepper and garlic powder under the skin of split breasts and baked for 45 minutes. Then I removed the skin, covered in BBQ sauce, and baked for another 15-20 minutes. It was perfect and juicy! Thanks for the recipe and thank you to everybody who reviewed!

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kelly1097

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Reviewed: Jan. 23, 2007

FOR ALL OF YOU COMPLAINING ON THE CLEAN UP . USE RELEASE ( ALUMNIUM FOIL ) . JUST WRAP COOKING DISH , INSIDE , WITH RELEASE , THROW OUT WHEN FINISHED , OR USE TO WRAP LEFTOVER CHICKEN IN TO REFRIGERATE . NO CLEAN UP AT ALL .I USE RELEASE FOR EVERYTHING . GREAT WHEN BAKING COOKIES . ONE SHEET WILL LAST THROUGH A FULL RECIPE ( NO NEED TO CHANGE EACH TIME . ) RELEASE , YOU DO NOT DO ANYTHING TO ( GREASE UP ) . HOPE THIS HELPS.. IT SHOULD !!

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HEIDI IN TN

Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA

Living In: Seymour, Tennessee, USA

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Reviewed: Jan. 13, 2007

I modified the recipe a little. I used a salt and brown sugar brine for 4 hours first. Also used the broiler for the last 10 mins so the chicken would be crispy. Turned out great even the picky eating children loved it. I will be making this one again and again.

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CODERRE

Cooking Level: Expert

Home Town: East Longmeadow, Massachusetts, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 7, 2007

I used boneless skinless chicken breasts and KC Masterpiece BBQ sauce and it turned out very moist and now is a favorite recipe after only 1 serving.

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BIGTEX2000

Cooking Level: Intermediate

Living In: Arlington, Texas, USA

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Reviewed: Dec. 30, 2006

This was pretty good. I used a pyrex baking dish and sprayed it with non-stick spray in anticipation of difficulty in cleaning as reported by a previous review. I used only chx drumsticks as that's all I had on hand, 6 of them to be exact so maybe less meat than a whole chicken. I did not scale back on the BBQ sauce as I love sauce! I just eyeballed it so I think I may have used more like 2 cups......There was actually a good deal of liquid in the dish after 60 min. (I turned the chicken over at 30 min) so I had no problem with clean up. I poured off most the liquid before brushing with the sauce then continued for another 30 min. as the recipe calls for. The meat was already pulling back from the bone after the 1st hour so I turned the oven down to 245 degrees for the 30 min. with sauce. I was afraid it would be too dry but since I was cooking for myself and left overs I went ahead with the recipe's cooking time to test it out. The meat was juicy and flavorful and not the least bit dry. I did end up pulling the skin off before eating so I think I'd just do away with it in the beginning next time. Other than that, I'd happily cook this for a crowd any night!

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CHELIM

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Napa, California, USA

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Reviewed: Dec. 28, 2006

Baked for 45 min then added bbq sauce and cooked for 10 min. more, any longer, chicken would have dried out. I also added 1/2 tsp. liquid smoke to bbq sauce

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JENIFER13

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2006

This stuff is WONDERFUL!!!! I cook it atleast once a week because you can do anything with Barbeque chicken. With the left overs, my husband makes so killer chicken salad for sandwiches.

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TheWilsons

Cooking Level: Expert

Living In: Abilene, Texas, USA

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Reviewed: Dec. 18, 2006

The hardest part was cleaning the pan, It took me a while to clean it. But other than that. The chicken was great! I will make this again. I used boneless, skinless thigh fillets. I also used salt and pepper as others had suggested. Half way through I turned the chicken over to make sure it got cooked even on both sides. Chicken was super moist. This recipe is a keeper. Just watch out for the messy pan.

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PRINCESSCEL

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Reviewed: Dec. 4, 2006

I am afraid that this was not something my family liked at all. We thought the chicken was slippery and hard to manage. We used wings and legs and didn't remove the skin (maybe that was the problem) but it was not good at all. My husband suggested that he put what was leftover on the grill so we could at least eat them. There was ALOT leftover. Sorry- we will not try this again.

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Laura M

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Reviewed: Nov. 30, 2006

Great dish. Very easy to make. I did remove the skin after I baked the chicken. I didn't drain the fat instead I used it as a basting unit while cooking the chicken the last 30 min. Will make again and again.

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coffeecat1

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Reviewed: Nov. 29, 2006

I made this for dinner yesterday and my husband and father are still talking about it...even my very picky 3 year old asked for seconds! Couldn't be easier. I used "Sweet Baby Ray's" honey bbq sauce and S/P along with the garlic powder. My dad said it was the best chicken he's ever had!

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SHAUNSMOM

Cooking Level: Expert

Living In: Parkton, Maryland, USA

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Reviewed: Nov. 9, 2006

Great, easy dish!

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Jasmine

Cooking Level: Intermediate

Home Town: Waynesboro, Mississippi, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 10, 2006

Very good and super easy! I used boneless chicken breasts and they came out great. I added salt and pepper to the garlic powder and used a spicy honey bbq sauce.

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Amy

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Reviewed: Sep. 18, 2006

Hmmm, mine didn't fall off the bone at all. It was tender and moist, but we needed hands and forks to get the meat off. I did do half with skin on and half with skin off, and skin off is definitely better. It was a good flavor for the chicken and it was stick it in the oven forget it easy. Next time, I will try putting some sauce UNDER the skin for the first hour, then take the skin off and add more sauce. Basting every ten minutes with the dripping sauce during the last half hour would probably really increase the flavor. I will try this again, and see what happens with the adjustments.

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Amber

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Jul. 10, 2006

Came out quite delicious, even considering I took off all the skin beforehand. Next time I think I will do what the others suggested and put some BBQ sauce under the skin, then take it off completely before serving to make sure it's as moist as possible. I marinated the chicken with the garlic powder and worcheshire sauce before baking. Overall, I was very satisfied with the flavor and texture. I served this with mashed sweet potatoes.

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