Reviewed: Jan. 6, 2008

Very tasty after a few modifications. I used 2 cloves of garlic, 2 Tbs. brown sugar and 1/4-1/2 tsp. of cayenne pepper! In order to get a thicker sauce, I pureed the sauce after cooking. I used skinless boneless chicken breasts and basted the last 6 minutes of grilling. **Hint for not burning sauce, turn off the side of the grill that has the chicken on it while basting.**

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Reviewer:

Skis Sunshyn

Cooking Level: Expert

Home Town: East Chicago, Indiana, USA

Living In: Shellsburg, Iowa, USA

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Reviewed: Nov. 18, 2007

Loved the flavor and ease of sauce but have to admit I had a heck of a time with the grill flaming up and the skin getting burnt. Any suggestions? I finally got frustrated enough that I finished it off in the oven.

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Reviewer:

BZ Mommy

Cooking Level: Intermediate

Home Town: Creighton, Nebraska, USA

Living In: Cambridge, Minnesota, USA

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Reviewed: Oct. 17, 2007

This recipe turned out great. I grilled the chicken until the skin was extra dark and then peeled it of. I mixed the sauce with jamaican jerk mairinade and it was great. We finished of 12 pieaces in one night. I will defininely remember this recipe.

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Reviewer:

Eragon

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Reviewed: Jul. 16, 2007

best bbq chicken i've had..i'm not a huge fan of bbq sauce, its always too sweet...but this was delicious

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Reviewer:

L.Mitchell

Cooking Level: Expert

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Reviewed: May 5, 2007

This had an awsome flavor to it. My kids are so picky and even they ate it. I would recommend maybe baking this in the oven at 350 for 10-15 minutes before putting on the grill to keep the outside of the chicken from getting burned, but still cook the chicken properly.

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Reviewer:

Chastity

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Reviewed: Oct. 23, 2006

Yumyum!! This recipe is great!!

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Reviewer:

Bret2

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Reviewed: Sep. 28, 2006

Pretty good! I ended up adding a splash more Worcestershire sauce, and a couple of garlic bouillon cubes. A dash of liquid smoke might have been nice too. Thanks!

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