I made two changes. One slight - I just did my normal sub of some onion powder since I dislike cooked onion pieces. I also don't like thighs so decided to use this sauce on boneless chicken breasts. I used what I thought a good equivalent of about 2 1/2 pounds, but there was enough sauce for probably at least 3 lb. I cut them to be more like the size of thighs, and it also didn't take 45 minutes in the oven - but difficult to comment on that since I was using a different meat cut. I've made it twice. The first time I thought it fairly good and was a 4, though I wouldn't want to make it often. The second time I thought it a 3 and that it was a bit too tangy. I just figured it was something I had to be in the mood for. After reading the other reviews I see many thought it too tangy, and I wasn't really aware that cooking down vinegar would cut the tang - so I'm assuming I just coincidentally cooked it more the first time, which tells me it would probably be fine if cooked more as suggested.
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I made two changes. One slight - I just did my normal sub of some onion powder since I...