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

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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Reviewer:

Jennifer

Reviewed: May 17, 2011

I was really hoping for a better taste. I followed the recipe exactly - didn't make any changes at all. It was just okay. It wasn't bad, but it wasn't anything special either. It's not a recipe I'll make again.

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Reviewer:

Tavisha

Cooking Level: Expert

Living In: Mesa, Arizona, USA

Reviewed: Apr. 26, 2011

everyone liked. used boneless chicken tenders, marinated in buttermilk and lemon for an hour, then coated with cracker crumbs. baked uncovered at 400 for 10 minutes, then covered at 375 for about another 10. 5 more minutes uncovered. Good sauce, thanks!

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Reviewer:

STEPHZ2003

Cooking Level: Intermediate

Reviewed: Apr. 18, 2011

This was quite tasty. I used barbeque sauce instead of ketchup (I had barbeque on hand and no ketchup) and I added just a touch of Liquid Smoke. Very simple and fast. Used on hand ingredients that I have to use anyhow (we're moving shortly and cannot take condiments with us) and with a package of chicken legs, this was easy on the budget, too. Next time, I might add a little garlic/onion powders.

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