Reviewed: Sep. 8, 2011

Great recipe! I had everything in my fridge, which is always a plus! I did think the spices were a bit much, so I cut them all down by a 1/3. To keep the chicken moist, used a 9x9 inch pan so the sauce covered more of the chicken and I also baked it covered with foil. My husband loved it!

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21 users found this review helpful

Reviewer:

lmclean

Reviewed: Dec. 2, 2011

Awesome! We all loved it. Was told the recipe was a keeper. :) I read other reviews before I made this and took the following suggestions... used a smaller baking dish and covered with foil. Only ingredient I changed was the red wine because we didn't have any. In place of that I use 1/8 cup each of water and balsamic vinegar.

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10 users found this review helpful

Reviewer:

djsee13

Reviewed: Sep. 20, 2011

I have to say 1 tablespoon of chili powder is waaaay to much. Next time I will put 1 teaspoon. It tasted like pure chili sauce. I might try this again but would def. not use that much chili powder. BF is not picky and he thought it tasted like chili. I usually only try something if it's had at least 100 reviews now I know why. I'm sure the recipe would be great otherwise.

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9 users found this review helpful

Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

Reviewed: Sep. 20, 2011

This is a great, easy dinner option! Will definitely make again, but with more chicken (makes a lot of sauce) and less soy (was a little salty).

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7 users found this review helpful

Reviewer:

PennsylvaniaJill

Reviewed: Sep. 10, 2011

My family and I really liked this. I didn't have any soy sauce so I substituted with teriyaki and pinapple marinade. Also left out the onion powder because I didn't have any. It was still very good and the chicken was very tender. I did cover it with tin foil while baking. It makes alot of sauce. I think next time I will double the chicken. I liked the fact that it was so quick and easy!

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7 users found this review helpful

Reviewer:

Teresa

Cooking Level: Intermediate

Reviewed: Sep. 13, 2011

My suggestion is to use half of the cumin that was called for. The cumin flavor was overwhelming to me. Other than that it was great.

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6 users found this review helpful

Reviewer:

EricsArmyWife

Cooking Level: Intermediate

Living In: Fort Drum, New York, USA

Reviewed: Jan. 12, 2012

This was delicious! I didn't have red wine so I used white wine instead and I didn't have any cumin so I omitted it. I just served it to my father-in-law, husband and 3 kids for dinner and everyone really liked it. I will be making this again for sure.

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5 users found this review helpful

Reviewer:

Tanya

Reviewed: Nov. 2, 2011

This is quite tasty and really easy. I was happy to find a good recipe that was all stuff I had on hand! The red wine we had was Muscato which gave it a very distinct flavor. I also had to substitute honey for the maple syrup which turned out really well. Like other reviews have stated, I ended up only using about a teaspoon of the chili powder becuase I needed it to be kid friendly. I look forward to to trying it with more chili powder for the adults! I will make this one again!

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5 users found this review helpful

Reviewer:

ladyluck

Reviewed: Nov. 1, 2011

This was excellent! I used boneless chicken thighs instead of breasts. I didn't have cornstarch, so I didn't thicken the sauce at the end. However, it still was amazing! I served it with the sauce over a bed of rice. My boyfriend decided to call it "Is there anymore?" BBQ baked chicken! Good job!

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5 users found this review helpful