Reviewed: Jan. 18, 2013

This was delicious and I loved being able to fix it ahead of time and just pop it in the oven when I was ready.

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Reviewer:

SarahStumphf

Reviewed: Jul. 26, 2012

Our family LOVED this! We have picky eaters and my 11 YO daughter and 8 YO son loved it!

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Reviewer:

tomas102972@gmail.com

Reviewed: Jul. 20, 2012

Loved it! I omitted the lemon juice (I'm allergic) and added extra vinegar...the trick IS cooking the marinade/sauce! Since the breasts were huge skin-on, bone-in breasts I cooked them a little longer for tenderness. I LOVE the flavor of the little crisped onions with the sweet and tangy sauce, this is going in my recipe box and WILL be used again.

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Reviewer:

OdaMae

Cooking Level: Expert

Living In: Corpus Christi, Texas, USA

Reviewed: May 15, 2012

I did not have time to marinate it. I baked it right away and it was delicious!

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Reviewer:

wendy

Cooking Level: Intermediate

Reviewed: Mar. 21, 2012

delicious.......saved for company dinners

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Reviewer:

SUNCITYMEG

Cooking Level: Intermediate

Home Town: Woonsocket, Rhode Island, USA

Living In: Bluffton, South Carolina, USA

Reviewed: Mar. 20, 2012

this was ok, it had a good flavor.

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Reviewer:

heavensway

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Centennial, Colorado, USA

Reviewed: Mar. 7, 2012

This is a delightfully tangy barbecue-esque sauce! I did the same as a few other reviewers and added the spices while cooking the sauce, instead of after, and reserved the onion to top the chicken before baking. I also only had tarragon white wine vinegar, but I really like the added complexity it gave. Finger-licking good!

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Reviewer:

Julia

Cooking Level: Intermediate

Home Town: Kelley, Iowa, USA

Living In: Madison, Wisconsin, USA

Reviewed: Oct. 5, 2011

Followed advice from reviewer: Townsend. I made a couple of changes after reading all the other reviews: I covered the chicken in lemon juice while preparing the tangy sauce. When I took the dish out of the fridge to sit for 30 minutes, I sprinkled garlic salt on top. It helped balance the sweetness that so many others complained of. This is one recipe to add to my recipe box!

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Reviewer:

Frannie

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Aug. 4, 2011

pretty good...and fairly easy...don't love the extra step of boiling the marinade....

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Reviewer:

DIG

Reviewed: Jul. 13, 2011

This was a huge hit tonight. After dinner my husband made toast to mop up the sauce on his plate. Even my 3 year old -- known for being picky ate every bite! And the leftover sauce is great on rice too. As a note I used two chicken breasts and didn't bother cooking the sauce (to thicken it) as per the earlier steps. I just beat the flour and water, added all the other ingredients, diced the chicken breasts and poured everything together in the cooking dish.

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