I asked my hubby to rate this and he gave it a 4+. I followed the recipe exactly. By not covering the chicken for some part of the cooking time (as some suggested) the chicken skin developed a beautiful golden lacquered look that was very appealing. Covering was not required because even after 75 minutes in the over, the chicken did not become too dark. The basting sauce was really tangy and sweet. This would also be great for just chicken wings. Next time I'll take the skin off the chicken before cooking. On the pieces with a whole lot of skin, I hated discarding that wonderful lacquered skin -- but I couldn't bring myself to eat too much of it. BTW, because some commenters said the chicken was dry, I brined the chicken for a couple hours beforehand. Viola, juicy chicken every time.
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I asked my hubby to rate this and he gave it a 4+. I followed the recipe exactly. By not...