Reviewed: Apr. 10, 2008

This was really good! My Husband slow cooked it on the grill, and the chix was real moist, and delicious. Thank you!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 31, 2008

I thought this recipe is terrific.... easy to put together with ingredients on hand, I marinated in morning and grilled later in evening, everyone loved it (even me, who's not a big BBQ sauce fan!). See my picture of chicken in ziploc for marinating ideas.

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LOLOMASKY

Cooking Level: Expert

Home Town: Chowchilla, California, USA

Living In: Madera, California, USA

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Reviewed: Nov. 18, 2007

Very good and easy! I didn't put onions cause we're not big on onions but I did add onion powder, garlic powder, and a tbsp of minced garlic to the marinade. We loved it!

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momofgirls0331

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Jun. 17, 2007

Pretty good, but not something we're raving about. Definately NOT a typical BBQ sauce taste. I thought of it as more of a marinade. I let mine marinate overnight and they turned out great; flavorful and tender. Another plus was that the ingredients were all things I had on hand... always a good thing :o)

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Kristina Pittman

Cooking Level: Beginning

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Reviewed: May 26, 2007

I used a small onion, added 2 TBLS. of minced garlic and marinated the chicken for about an hour. It was very good and probably would have been even better if I marinated it longer.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: May 7, 2007

This sauce truly blows store-bought BBQ sauce well out of any body of water. :) I loved it. I separate the sauce into two batches (and made a bit more), because I like to brush the sauce on the chicken when I'm just about to remove it from the grill. With a simple recipe like this, I'll never be buying BBQ sauce from the store. Thanks!

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Apr. 26, 2007

My family liked this dish. I took the advice of freezing it overnight. I then cut the chicken into two inch chunks and put them on skewers and grilled. They cooked a little faster. You could compliment it with fresh vegetables likes mushrooms or peppers on a skewer too. Kind of turns it into a shishkabob meal.

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EH

Cooking Level: Intermediate

Home Town: Casper, Wyoming, USA

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Reviewed: Apr. 23, 2007

CHICKEN WAS TASTY, MADE IT EXACTLY LIKE RECIPE CALLED FOR. NEXT TIME WILL CUT HONEY DOWN BY ONE TABLESPOON

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Judy

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Reviewed: Apr. 18, 2007

I loved this! It was super easy to make. I ended up marinating it for a little over an hour. The left overs were great - my husband wants it again this weekend. I bet the leftovers would be great on a salad for lunch the next day. Thanks for sharing!

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KaralineD

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Reviewed: Oct. 30, 2006

We enjoyed this recipe and will make it again. However, 30 minutes was not long enough to marinade. I tried it again but froze the chicken in the marinade. I put it in the fridge to thaw overnight and when we grilled the following night there were no leftovers! The marinade really soaked into the meat this way. May add some hot sauce or sub a small amt of salsa for the ketchup next time for some heat.

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memejw

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Reviewed: Mar. 6, 2006

I liked this recipe for it's simplicity and use of on-hand ingredients. I cut the breasts into strips and marinated for a few hours. I poured the whole thing into a baking pan and put it in the oven at 350 for 20 minutes. I turned off the oven, poured the sauce into a pan and put the chicken back in the oven to stay warm. I added 1 1/2 Tbsp. cornstarch to the sauce, brought it to a boil and added it back to the chicken. This could be a one-dish deal if you baked the chicken in a cast-iron skillet and left the chicken in while adding the cornstarch.

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Sarah

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Dauin, Negros Oriental, Philippines

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Reviewed: Feb. 15, 2006

Okay, but that's about it. It didn't taste like barbecue chicken to me. Maybe if I weren't expecting that, I would have given it four stars, but just barely. It was just okay, so I won't be making it again.

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Aug. 30, 2005

Very good! Chicken came out tender and did not need any BBQ sauce for dipping. I marinated for 1.5 hours.

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KRISRIZZIO

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lombard, Illinois, USA

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Reviewed: Jun. 25, 2005

Liked the flavor. Easy to make. I marinated for several hours in a sealed plastic bag. I also made several punctures in the chicked so that it could soak up more of the marinade. Grill time was less than instructed and I like my chicken very well done. Also, I only made 2 half/split breasts. Had I made 2 complete breast I would have needed more sause. I will make again, but next time I will most likely add a little cayene pepper to give it a little more bite.

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GAHAGAN

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 21, 2004

very good, and a very unique flavor. doesn't taste like normal bbq chicken, but it's delicious anyway

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HLCOBASSOON

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Reviewed: Aug. 28, 2004

I cut the breasts into thinner strips and marinated for about 3 hours, then grilled. It was delicious. Will definately do again.

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CAZMOM

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Reviewed: Jul. 22, 2004

Overslept this AM so nothing out of the freezer this PM. Threw this sauce together in a zip-loc bag using dried onion flakes(amt about equal to soy sauce) and a goodly shot of minced garlic, tossed in a couple of frozen chicken breasts and let them marinate and defrost for about 2-3 hrs. Then cooked on the George Forman and served with brown rice. Really good flavor and nice tang with some sweetness. Definitely will make again and want to try marinating longer with just a bit of pre-planning.

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