Reviewed: Oct. 29, 2009

the sauce is a keeper...

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weng

Cooking Level: Beginning

Home Town: Millersville, Maryland, USA

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Reviewed: Oct. 27, 2009

We liked this recipe with modifications. Left the water out completely, doubled the sauce recipe but instead of 6 TBS of ketchup used 3 TBS ketchup and 3 TBS Heinz Chili Sauce. Cooked on the stovetop and then covered B/S chicken thighs at 350* for 30 minutes, then uncovered and broiled for 5 minutes to sticky them a bit. Good tangy flavor, served with Chipotle Mashed Sweet Potatoes and roasted asparagus!

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Jewel

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Reviewed: Oct. 17, 2009

This was awesome it was like going to a authentic BBQ restaraunt

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erin120281

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Reviewed: Oct. 12, 2009

This was easy and delicious! My boyfriend said this recipe is a keeper! Thanks Rena!!!

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JaneBruin

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Reviewed: Oct. 9, 2009

This was a great recipe - I modified a bit. I tripled the sauce (my preference), used boneless chicken breasts, dredged in flour lightly before adding the sauce, and baked for about 1 hr. After baking, I pulled the chicken apart and served it on premium buns with pickle and onion. It was amazing. My fiance said it was the best thing I've made yet!

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Lauren

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Reviewed: Oct. 8, 2009

Wonderful and easy recipe. Husband and toddler both loved it. I did add garlic to it but it still would have been great without it.

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Elkford Mom

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Reviewed: Oct. 5, 2009

I love this recipe. You can follow as is, or you can change the flavor of the sauce to suit you. I love making this!

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skgreenbush

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Reviewed: Oct. 2, 2009

This was very good, but honestly, not all that different than the flavor from a quality store-bought bbq sauce. The consistency was just thinner, which actually I preferred for marinating and basting. Loved it with the thigh meat.

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Michigan Mom

Cooking Level: Expert

Living In: West Bloomfield, Michigan, USA

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Reviewed: Sep. 22, 2009

THAT WAS SWEEEET!!!! THANKS MY KIDS LOVE IT.

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Daddy-o

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Reviewed: Sep. 11, 2009

Excellent - but be aware of lengthy cook time.

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rsogburn

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Reviewed: Sep. 7, 2009

This is so EASY! I make this at least once a week with a family pack of chicken legs. To make it super fast, I just add a bottle of sauce on top...with a few extra flavors.

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MIADAMIANI

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Reviewed: Sep. 4, 2009

I LOVED it! I didnt boil all the sauce ingredients beforehand though. I just poured on top of chicken thighs and in the oven they went. So good and quite easy!

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rossdee

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2009

Wonderful recipe! I didn't change a thing except used breasts instead of wings. Not only did they taste great, but were extremely tender as well.

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Dana P.

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Reviewed: Aug. 20, 2009

Made with 6 thighs instead of 12, but used same amounts for sauce and cooked just as written. Served with mashed potatoes and corn on the cob, family LOVED it!

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kmybarnett

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Reviewed: Aug. 12, 2009

This reciepe was really fast and easy to make. My children didn't even fight me on eating dinner. I agree the sauce was thin but the flavor it made the chicken as well as the tenderness was worth it. I definatly will be making this again.

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kswelch22

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Reviewed: Jul. 24, 2009

This was pretty good. I used chicken breasts and put them on hamburger buns. Next time I am going to double the sauce. I also reduced the cooking time because I was using breasts but I still cooked them a little to long..they were a little tough. Overall good! We loved them as a chicken sandwich.

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Kendra

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Reviewed: Jul. 20, 2009

Made it exactly as written a few times and it was great, but last time decided to try it a little different. I marinaded the chicken in the sauce overnight, and threw it on the barbecue. Seared it for 5 minutes on each side on high heat, then moved it to indirect heat until was almost done. In the mean time, I boiled the marinaded and reduced it a little, then basted the chicken during the last five minutes of cooking, on both sides. Came out phenomenal!

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Oren S.

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 19, 2009

Enjoyed this recipe very much. I added a couple extra tsp of brown sugar. I marinated the chicken breasts in the sauce in the fridge for an hour and grilled on the b-b-que. It turned out juicy with a bit of a nice crust.

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Judy L

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Reviewed: Jul. 14, 2009

Sorry, I just didn't really care for this. The sauce was really thin and I made it exactly as it was printed.

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CarolynT

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Jul. 13, 2009

Delicious!.. I was in such a hurry to make dinner that I didn't realize I was supposed to take the skin off; Since I doubled the sauce and it was on the thin side I just left the foil off for about 20 minutes then I turned the oven down to 350 keeping the foil off because I wanted the skin to crisp. I spooned the sauce over every 15 minutes and then when the chicken was done (about 40 more minutes) I took it out of the sauce, poured it into a smaller sauce pan and skimmed off the fat from the top. I then thickened with flour/water mixture and poured it back over the chicken... Really tasty recipe! :)

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