Michael's Chicken

Sorry, but this was one of the worst recipes ever. Way too "vinegary" - my husband (who's not picky at all didn't care for it at all, and my teenage boys wouldn't touch it. Don't know if the ingredient ratio was incorrectly given.

The chicken comes out super in this sauce. Make sure to drain the chicken after browning for a few minutes on each side as the remaining juices from the chicken are released during baking and the sauce doubles. I noticed that if I hadn't done that then the sauce would have been too watery. I followed the recipe exactly and mine came out perfect, not too sweet, not to vinegary, not too sour. If you have concerns around the sauce being too "vinegar-y", keep it at a low-med heat in the sauce pan in the meantime while you are browning the chicken. This will burn off and thin out some of the vinegar's tangy taste, but still leave an undretone of it which is required for this recipe. After I tasted this I realized it would be a great sauce for pulled pork, or really any meat in a slow cooker. For pulled pork I would probably double or triple the brown sugar though to complement it more than the chicken requires. As far as the taste of this sauce, it reminded me of the sauce used in Lloyds Barbeque Ribs that you buy ready made at the store. I love that particular sauce and I have finally found a recipe that I can use and save the money from buying Lloyd's ribs just for tasting that great sauce. This is a great addition to my recipe collection, will make it one of my regulars. Thanks!! A+

I thought this recipes was very tasty and easy. I added a lot more garlic (I'm a lover) and some extra cayenne -- tada! Thanks Michael.

This is a tasty recipe. I made one adjustment; I reduced the cider vinegar by 1/4 C and substituted 1/4 C bourbon whiskey. I'll try this again.

The sauce on this was outstanding. I made it with chicken legs and it worked just as well. Also, the tomato paste expands to create more sauce than I thought before I covered and baked it.

I agree with the one reviewer, too much vinegar for us, we'll cut it by half. However, overall it was good. We will be making it again with the vinegar cut (will add water to make up for it).

This tasted like spicy ketchup on chicken thighs...the sauce (sweetened and toned town some) might be better as a sauce for shredded beef or pork.

I used white vinegar, and cut it by a 1/4 cup (1/2 cupe white vinegar, 1/4 cup water) and it worked fine....not too vinegary at all, and I wouldn't cut it using cider vinegar. ] I might try a bit of red wine vinegar for kicks.... At any rate, this was a FANTASTIC recipe, and is now our regular BBQ sauce. GREAT stuff!

This was a very simple recipe but it turned out very good. I doubled up on the ingredients so we could use the left over as a sauce over the rice I served with it. I used boned and skinned thighs which lowered the fat drippings and made the marinade useable. Great recipe to have on hand for a last minute throw together with a great taste. Thanks!

This wasn't a hit at all unfortunately. It didn't matter what I added to the sauce,it didn't improve. I wish I'd just used regular bottled bbq sauce. Oh well, thanks anyway.