First off, let me say that I cooked the chicken too long. I used boneless, skinless chicken breasts and cut them into smallish tenders. Browned them in a hot skillet on the stove then added them along with the sauce to a baking dish, covered it with foil and kept warm in the oven at 200 degrees. Even with the marinade they were a tad dry and a bit tough. But that was my fault, I need to prepare them better next time. I really want to comment on the sauce. It was excellent! Both hubby and I really enjoyed the taste and as a matter of fact, this Texas girl just found a new favorite hot sauce in Frank's Red Hot from New Jersey!! Who knew? lol!!! Spicy and tasty but not burning hot. Thanks Grillmaster!
Was this review helpful?
5 users found this review helpful
First off, let me say that I cooked the chicken too long. I used boneless, skinless chicken...