Reviewed: Jan. 16, 2011

This recipe ok but I did NOT care for how it turned out from the oven. I think I could be a fan with this idea: Once sauce is made marinade chicken overnite in 3/4 of the sauce. GRILL chicken, NOT bake! As chicken grilling occasionally brush with remaining sauce. When you bake in the oven the skin just does not get crisp, so then you get what seems like soggy. Salt and pepper a must!!! ingredient list does not call for it but needs that contrast, too sweet otherwise. GRILL GRILL GRILL My guess also would be to marinade overnite and place in smoker for about 2 hours :) I'll try these this summer when it warms up where I live and I will repost and let you know ;)

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Reviewer:

MICHELLE CASSELBERRY

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Dexter, Missouri, USA

Reviewed: Jan. 16, 2011

An amazingly easy recipe with an unusual blend of ingredients. So easy and so delicious! I shared this recipe with everyone. I didn't change a thing and it's wonderful just the way it is.

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Reviewer:

BadLittleChef

Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA

Living In: Campbellville, Ontario, Canada

Reviewed: Jan. 16, 2011

It wasn't as good as it sounded. Not enough flavor.

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Reviewer:

frankenceil

Reviewed: Jan. 16, 2011

I made this last night for company. I followed the original recipe and it was WONDERFUL! My side items were white rice and Green beans.

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Reviewer:

Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Reviewed: Jan. 15, 2011

The whole family loved this. I followed another reviewer's suggestions to cut fat and used 1 pkt dry italian season and 1/3 cup vinegar instead of the french dressing which I didn't have. I also used bonelss skinless breast and let them marinate for an hour or so before cooking. So good! And plenty of sauce left for dipping.

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Reviewer:

kat

Reviewed: Jan. 15, 2011

I have had this recipe for 30 years. Try it with Catelina dressing.

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Reviewer:

Jen

Reviewed: Jan. 14, 2011

it was okay...a little sweet...not one of my favorites sorry

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Reviewer:

miranda

Cooking Level: Expert

Reviewed: Jan. 14, 2011

This was really good! I used skinless chicken breast and it came out tender and juicy. The sauce was very good, but really doesn't taste like apricot. To me, it tasted more like a mild onion barbeque sauce.

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