Perfect the way it is. I have used this receipe 4 times since the beginning of Xmas season. I pre-cooked the chicken, added the sauce and then cooked again on a lined cookie sheet sprayed with PAM reserving any leftover sauce. I stored overnight and when I re-heated the next day (in a lined, sprayed baking dish), I drizzled the chicken with some of the left-over sauce. Once warm, I stuck under the broiler just for 1-2 minutes to give it a little more zing. Because you can do ahead, these are perfect for pot-lucks. By the way, it was my most requested recipe yet and was the first dish to go at each party. I used a local bbq sauce called Larupin because I didn't want a product with high fructose corn syrup or MSG, and I used low-sodium Tamari to cut down on salt. Remember if you add Accent, Season Salt or Lipton's soup mix to any recipe you are basically adding MSG and extra salt.
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