Reviewed: Jan. 9, 2012

This was just ok. Was a change of pace from my usual chicken but nothing spectacular. Found it to be slightly bland and the chili sauce was a bit overwhelming for me.

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Reviewer:

CW1113

Cooking Level: Expert

Living In: Westwood, New Jersey, USA

Reviewed: Jul. 19, 2011

This ingredients list and recipe title look completely dubious, but I can attest that it tastes great. Used the white wine and a bottle of Heinz's chili sauce, and ended up removing the skin prior to marination. I think it works fine. Forgot to take out the basting sauce and just heated the sauce until boiling point prior to basting. The more the better - the sauce totally carmelizes so deliciously on the chicken. Might consider making more just to have some sauce on the white rice that we served this with. So easy and awesome! Part of our grilling rotation now.

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Reviewer:

STARDUST_331

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Jun. 16, 2011

Good, but not as fantastic as I'd hoped based on the past reviews. I used chicken breasts, not thighs because I'm not a fan of dark meat. Baked in the oven because it was too cold to grill.

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Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA

Living In: Oconomowoc, Wisconsin, USA

Reviewed: May 22, 2011

If I could I would rate this a 4.5* as I thought it was missing a kick. I did not add the wine because I rarely have white wine on hand. I love the thicknes off the sauce and how it makes for sticky, finger licking good chicken. Next time I will use a lttile more spice and maybe a TBS or two of oriental chili suace for some heat. I served this with "scewered grilled potatoes" from this site.

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Reviewer:

love2cook32

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

Reviewed: May 14, 2011

LOVED IT!! - This is actually the first recipe that I've tried on AR. All four of us loved it and I was asked for the recipe. I will definitely pass it on and make it again very soon!

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Reviewer:

melanie

Reviewed: May 12, 2011

It was just okay. I do not think I would make this again.

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Reviewer:

lbz5000mer

Cooking Level: Intermediate

Reviewed: May 3, 2011

I made this using boneless skinless chicken breasts. I was a little hesitant about the amount of dried basil called for, so I cut it in half. This was very good and it couldn’t be easier to throw together. I would definitely make it again. I’m tempted to add just a little brown sugar next time to help this caramelize a bit more.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Apr. 25, 2011

Marinated mine overnight and they were great- even left over. Grill slowly or just like bbq sauce this sauce will burn. I generally don't care for dark meat chicken but this was delicious. I will definitely put this one in my recipe rotation.

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Reviewer:

HOZO74

Reviewed: Mar. 2, 2011

I made the mistake of not reserving some of the marinade. The marinade was AWESOME, I will just use it on a less fatty cut of meat next time.

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Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: Feb. 28, 2011

My husband and I really liked this chicken recipe - I added some cajun spices and red pepper flakes to the marinade and it gave the chicken just a little kick. It was a great, quick recipe for the grill!

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