Reviewed: Apr. 21, 2012

Very easy and tasty. I should have let the briquettes burn down another 15 minutes or so, because the chicken was quite dark, although not charred.

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Reviewer:

Gwenbishop

Reviewed: Aug. 22, 2011

The only change I made to this was to add some cayenne pepper for kick and some salt. It was awesome, loved the crunchy caramelized outside of the chicken.

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Reviewer:

AINSLEYSMOM

Cooking Level: Intermediate

Living In: Bismarck, North Dakota, USA

Reviewed: Aug. 17, 2011

I used this recipie as a base because some said it was blah. I added MakersMark sauce, and a little bit of hot sauce then let it all merinade together for a few hours rather than just throwing it on the grill. I then added honey to it as it cooked on the grill (as the recipie states). Over all it was good and I plan on making it again!

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Reviewer:

SnowFlower

Reviewed: Aug. 16, 2011

This was pretty good, although I do agree that it smelled funny when cooking. Due to comments that chicken lacked flavor I marinated in the sauce prior to cooking. I made a few changes to help increase the flavor: extra garlic (grated with micro-plane), lemon zest, a little olive oil and salt/pepper. The sauce had an oriental taste to it. I will make again using orange instead of lemon.

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Reviewer:

Kara

Cooking Level: Intermediate

Reviewed: Aug. 4, 2011

The glaze was delicious. I added some salt and pepper to it. Although, I think this might be better in the oven or stovetop so the chicken can sit in the glaze for more flavor.

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