I made a few changes but first let me say THIS WAS DELICIOUS!!! Ok the changes. I made it for two rather than four. Of necessity, I used soy sauce instead of Worcestershire and it was fine. I replaced the butter with olive oil also with no problems and less fat. Now the big change, I baked rather than grilled the chicken and used bone-in breasts which I think are juicier and are also more economical. I lined a glass baking dish with foil for easy clean up. I marinated the breasts for a full day, placed them in the dish, poured the marinade over the top, and sealed tightly with foil. I baked them at 375 for 45 minutes, removed the foil and baked for another fifteen minutes. Once I removed the foil, I basted the breasts often. After 15 minutes and when they tested as nearly done with a meat thermometer, I broiled them for about five minutes to brown and crisp the skin. These were SO juice and SO tender that my husband couldn't stop raving about them. And wow did they smell good! Next time I may try them on the grill but baking works REALLY well. This is definitely a keeper! I served them with couscous with fresh chopped tomatoes added when I fluffed it. A big hit!

Very flavorful and super simple. This recipe will become a regular in our household. I used boneless chicken breasts and marinated them for 7 hours.

Good. I do think next time I will marinate it over night for more flavor. I don't think four hours is long enough in my opinion. Definately good though, I served it with salad and corn on the cob.

I was quite pleased with how moist this chicken turned out! I subbed 4 skinless, boneless chicken breasts because that is what I had on hand. Served on a bed of onions, sauteed red, yellow and green peppers.

This tastes just like my mother's marinade, but with a fraction of the oil!I switched out the margerine for olive oil, and it was great.

very tasty chicken. i omitted the butter to save calories as other reviewers suggested. my only reservation from giving this recipe five stars is the amount of sodium is too high. maybe you could use garlic powder instead of garlic salt? my boyfriend commented he liked it but he thought it was a little too salty however he had also added table salt as he is one of those people who add salt and pepper to everything before even tasting. i would make this again. thanks!

This recipe is great! I'm always looking for new ways to cook chicken, and my mom used to use a vinegar based sauce on the grill - this came close. Like some others I subbed olive oil for the butter (I was making this at 6 AM and didn't feel like revving up the microwave to melt it) and also instead of garlic salt used 1 TBSP of garlic powder and about 1/2 TBSP regular salt. Everyone loved it in my house! Thanks for a great recipe!

Great recipe, using kichen staples! I switched the garlic salt to 1 tbls garlic powder and 1 1/2 tbls minced garlic (huge garlic fan). also swapped the butter for olive oil. My husband adds salt to everything, but not this! So Im glad I didnt use the garlic salt. I also halved the hot sauce so my 1 year old could try it. loved it! I might try to strictly follow the recipe next time just to see how big of a difference the changes made.

This was great off of the grill! It has a tang to it that you usually only get at restaurants. I used garlic powder instead of garlic salt and it was wonderfull. We will be having this again.

I don't really care for chicken, but this recipe makes it much better.