Reviewed: Oct. 30, 2009

AWESOME! So yummy i will be making this again and again!

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Jaylex85

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Oct. 4, 2009

Great chicken! I used the bone-in breasts and removed the skin. I made my sauce first,adding in fresh minced garlic and sauteed it with the onion in 3 tablespoons butter. I used prepared yellow mustard instead of the ground. I seasoned my chicken liberally with Emeril's Essence before browning it in olive oil. I used the original recipe for this chicken not this lightened up version. I also used cider vinegar, not white. It was delicious and smelled sooo good while cooking. My family loved it! I served it will buttermilk mashed potatoes and corn on the cob. I will make this again for sure!

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badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Reviewed: Aug. 25, 2009

This is a great/easy/already-have-all-the-ingredients-in-you-kitchen kind of recipe. I make about 10 boneless breasts at a time and double the sauce. I cube up the leftovers and toss them with mayo for some really tasty chicken salad sandwiches.

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Carmy Cole's Mom

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Jun. 30, 2009

I've been making this chicken for years. It is the recipe for barbecued chicken that is in the old (circa 1960) Better Homes and Gardens cookbook. (The one with the red checkered cover, although my cover has been gone for years). The only difference is that the BH&G's recipe had celery which you brown along with the onions. My kids were raised on this chicken and it was requested often in our house. Seeing the recipe here reminded me how good it is. I'm going to have to make it again soon now.

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Sandi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Mar. 26, 2009

This was great! I used about 12 skinless boneless thighs and dredged them in a bit of flour and browned them in olive oil and smart balance. I doubled the sauce. The chicken was moist and tender baked as instructed. The sauce was awesome and great on some mashed red potatoes. Will definately use this recipe again.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Mar. 3, 2009

Great flavor and a nice weeknight meal with out too much fuss. I used dried minced onion. I did butterfly the chicken breasts. We all liked this dish the way it turned out. The sauce was spicy but very good too. Thanks!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 12, 2009

i liked it and im sure it would be a kid pleaser but my husband found it to be too sweet and i agree.

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annie

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Reviewed: Feb. 4, 2009

Excellent recipe although I ended up using pork cutlets instead. I thawed out what I thought were boneless chicken breasts but turned out to be pork. I followed the recipe as written using the pork and it was delicious and thoroughly enjoyed by all 8 people at dinner. A good idea, as at least one other reviewer has suggested, was to increase the sauce.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: Jan. 18, 2009

This turned out great! I had requests for the recipe. Didn't have ground mustard, so I replaced it with prepared mustard, and used boneless chicken breasts instead of bone-in.

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christycr

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Reviewed: Dec. 28, 2008

This is my favorite recipe for barbecue-flavor chicken! I used sucanat in place of brown sugar. I squirted a good dose of prepared mustard in since I don't have dry mustard. I could just suck up the sauce! But the chicken turned out great, too.

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Michelle B

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Donald, Oregon, USA

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Reviewed: Dec. 19, 2007

Hubby says it was very good. He has 3 helpings. My picky 4 yr. old loved it too. It's a keeper.

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momof3

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Reviewed: Oct. 13, 2007

maybe add a little more brown sugar next time to sweeten it up a little

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h3lash

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Reviewed: Jun. 25, 2007

We liked this quite a bit. The sauce was nice and barbecue-y, but obviously if you're looking for smoky, carmelized flavor, you're not really going to get it here. I used all boneless, skinless breasts, so didn't cook it nearly as long as recommended in the original recipe. I also used a pan that was too small but didn't think to decrease the amount of sauce I used, so there was more liquid in the pan than recommended and the sauce didn't reduce or thicken much (kept the chicken moist, though). I think next time I'd use about half the sauce, since the pan I used was about 8X8. All in all, great (if not exactly RAGINGLY authentic) barbecue flavor, and quick and easy! And the sauce is yummy. Perfect for a weeknight.

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ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

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Reviewed: Apr. 1, 2007

Delicious! I used this on boneless chicken breasts, so the cooking time was decreased by 2/3. The sauce was phenomenal, and my husband just raved about it!

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THENEWTRICIA

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Carrboro, North Carolina, USA

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Reviewed: Mar. 13, 2007

This turned out very good. I tried it with thighs instead of the breast cut. Will definitely use this recipe again and again!.

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mjlala

Cooking Level: Intermediate

Home Town: Stamford, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Dec. 20, 2006

This recipe is really good and definitely a kid pleaser! The sauce is excellent on mashed potatoes, you may want to double it for this purpose! I've used it on everything from boneless skinless chicken breasts to bone in chicken pieces. Highly recommend this recipe.

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