Reviewed: Mar. 20, 2009

Thank you for this great recipe. I made it for dinner today and it was delicious. I made 5 chicken thighs and the sauce was not enough. I had to double the sauce. Every 10 minutes I would put more sauce on the chicken. My husband loved it! Thanks soo much!

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valencia777

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Reviewed: Mar. 19, 2009

I'm giving this four stars because I did have to modify the recipe a bit. I didn't add the water, on the advice of others, and it was still a little runny. I used some corn starch in my casserole dish about halfway through the cooking time (when I realized it was still runny) and it came out very well! Raves from my fiance and his two friends, so this will definitely make an appearance again. I also added some white pepper and paprika to the sauce, as well as doubling the recipe. I also put 1/2 chopped onion on the chicken (uncooked.) And one last thing I did was coat the chicken in mustard before I put the bbq sauce on. I really liked this recipe and I will use the sauce on different meats in the future. Thanks!

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Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 16, 2009

I made the recipe as written except using a whole cut-up chicken instead of just thighs. I have some white meat only eaters in my house. I liked the sauce and the chicken was fall-off-the-bone tender. I will hang on to the recipe and will probably make again when I'm hungry for bbq chicken and it's not grilling weather.

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Janmarie1964

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Apalachin, New York, USA

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Reviewed: Mar. 8, 2009

Yummy and good. Makes a great homemade bbq sauce that tastes great. I did add onion powder to my sauce and used apple cider vinegar. I also added plain sugar. This taste wonderful and added a good flavor to the chicken.

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kac2research

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2009

Very very good. Some on the most tendor baked thighs I've ever had. Will definitely make again.

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Matt and Margaret

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Reviewed: Mar. 4, 2009

Have made this many times as is. Yesterday I played with it. Cut water by half, upped ketchup to 4 T and added 1 t each of onion and garlic powder. Instead of cooking sauce I put chicken and sauce into a ziplock and let it marinate about 5 hours. Dumped it into baking dish and baked. I baked uncovered and by the time the chicken was done the sauce was just the right thickness. Flipped the chicken quite a few times during cooking . Will try adding a bit of liquid smoke next time. Great as is but fun to play with too. Update: I doubled sauce and as I was cooking (this time) it I decided to simmer the chicken (4 thighs) in the sauce stovetop instead of using the oven. Worked great. I strained the sauce after removing chicken and reduced till nice and thick. I love playing with this, today I added 1 t. liquid smoke and 1 t. molasses. Try using the BBQ sauce as a gravy on whipped potatoes. On my short list of last meals.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 1, 2009

I'm rating 4 stars because of the issue with the sauce becoming too runny after cooking. Here's how I dealt with it. I omitted the water from the sauce but put it in a measuring cup and mixed it with about 2 Tbsp. corn starch. After cooking I pushed the chicken aside and stirred the cornstarch mixture into the sauce in the pan and, spread the chicken back out and placed the pan back in the oven for about 10 minutes. This thickend it up. I think another way to deal with this is to double the sauce and only pour half over and save the other half to pour over the chicken for the last 10 minutes it's in the oven. The flavor was great and the chicken was tender and really good.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 24, 2009

As said many times over, great tasting sauce but very runny. I thickened it with cornstarch before pouring over the chicken, but end result was still runny. I will prob save this recipe for the sauce and use it the next time I decide to grill some chicken.

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FITFreshNY

Cooking Level: Beginning

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Reviewed: Feb. 17, 2009

made with four drumstick/thigh combo pieces. Omitted water. Doubled the sauce recipe (proved to be unnecessary). Did not pre-cook the sauce. I had a lot of juice left in the pan. The chicken was very moist and delicious. Will make again and again.

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Nina

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Reviewed: Feb. 10, 2009

Absolutely what I was looking for. I rarely have BBQ sauce so this was such a delicious treat. I had no vinegar, so used red wine vinegar in its place. I also would recommend doubling the recipe but that's cause I love sauce. I didn't find it too watery....again I love sauce. It's certainly not a paste, but is nice to have the drippings to spoon over the chicken & veggies. Thank you!

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AllyDee

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

Living In: Edson, Alberta, Canada

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Reviewed: Feb. 7, 2009

Enjoyed by the entire family. Doubled the recipe and omitted the water and reduced the salt by half.

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SirTaylor

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Reviewed: Feb. 5, 2009

Cut back on the brown sugar and added more lemon juice and vinegar to make it less sweet and more tangy. It was perfect!

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mezo

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 29, 2009

This was a real crowd pleaser in my house, and a welcome change for a family that eats a lot of chicken.

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Dennis

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Reviewed: Jan. 19, 2009

Cooked according to directions...sauce runny, but chicken very tender and flavorful.

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Kelle

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Dec. 30, 2008

Yummy! the whole family loved this.

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cherry

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Reviewed: Oct. 31, 2008

This recipe was one of the easiest I've ever made! I made a few adjustments with the sauce, I doubled everything and added 2 tablespoons each of smoked sweet paprika, white pepper and black pepper and added 1 tablespoon of dried thyme. I also substitued apple cider vinegar. The sauce was pretty runny and greasy from the chicken when it was done so I simmered it in a small sauce pan for about 30 mins and added cornstarch. Next time I think I will omit the water all together. I also added some julienned onion to the bottom of the baking dish and it turned out so good the onions themselves could have been a meal. Unreal! Thank you for sharing this recipe. It will become a staple in my kitchen.

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Jacque

Cooking Level: Beginning

Home Town: Scottsbluff, Nebraska, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Oct. 30, 2008

Really awesome sauce, but it did not make much.

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Katie

Home Town: Warner Robins, Georgia, USA

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Reviewed: Oct. 27, 2008

My family really liked this recipe - very good flavor. I might do a little tweaking next time with the sauce, but for the first time I made as the recipe called for. Thanks for sharing

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JAYNE260

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Reviewed: Oct. 23, 2008

My new fave chicken recipe! Used only 2 TB of water, but even that was a little too much. May use just one or none next time. I gave the recipe to my mom...she loved it and she didn't use any water at all. I covered the thighs and baked at 500 for only half an hour, and then took the lid off and baked at 300 for 45 to an hour. Simply divine!!

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barbh

Cooking Level: Intermediate

Home Town: North Vancouver, British Columbia, Canada

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Reviewed: Oct. 16, 2008

My rating is for the cooking method only, as I made my own version of BBQ sauce. The cooking time is just perfect and the breast came out so moist and delicious. And the BBQ sauce infuses the chicken with so much flavor while it's in the oven. I loved this and will definitely make it again.

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