Recipe by Michael Mako
"Baked barbeque-style chicken. Great with mashed potatoes using the sauce from the chicken."
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1 (6 ounce) can
The chicken comes out super in this sauce. Make sure to drain the chicken after browning for a few minutes on each side as the remaining juices from the chicken are released during baking and the sauce doubles. I noticed that if I hadn't done that then the sauce would have been too watery. I followed the recipe exactly and mine came out perfect, not too sweet, not to vinegary, not too sour. If you have concerns around the sauce being too "vinegar-y", keep it at a low-med heat in the sauce pan in the meantime while you are browning the chicken. This will burn off and thin out some of the vinegar's tangy taste, but still leave an undretone of it which is required for this recipe.
After I tasted this I realized it would be a great sauce for pulled pork, or really any meat in a slow cooker. For pulled pork I would probably double or triple the brown sugar though to complement it more than the chicken requires.
As far as the taste of this sauce, it reminded me of the sauce used in Lloyds Barbeque Ribs that you buy ready made at the store. I love that particular sauce and I have finally found a recipe that I can use and save the money from buying Lloyd's ribs just for tasting that great sauce.
This is a great addition to my recipe collection, will make it one of my regulars. Thanks!! A+
Sorry, but this was one of the worst recipes ever. Way too "vinegary" - my husband (who's not picky at all didn't care for it at all, and my teenage boys wouldn't touch it. Don't know if the ingredient ratio was incorrectly given.
I must side with those who think this recipe calls for too much vinegar. I fixed it for my wife and myself and we liked it much better the second day after I added some honey,and a little salt, to counteract the vinegar. It actually made my eyes water when I was heating it up the first night. If you just consider the amount of vinegar compared to the other ingredients, it seems out of proportion, like it's a typo. I would recommend starting with one-fourth, not three-fourths, cup of vinegar. You're prepping the sauce in a saucepan before adding it to the chicken so you can always increase the vinegaryness to your liking. Much easier to add than to subtract. Rating this recipe 4 stars based on adjusting vinegar down to one-fourth cup.
I thought this recipes was very tasty and easy. I added a lot more garlic (I'm a lover) and some extra cayenne -- tada! Thanks Michael.
Very good recipe except it's important to mention the amount of time to cook the sauce so the flavors meld. I cooked it for at least half an hour before pouring it on top of the chicken, plus I added two tablespoons of butter to round out the richness. In addition, I left the chicken uncovered for the last 15 minutes so the sauce baked on top. Delicious!!
This was a very simple recipe but it turned out very good. I doubled up on the ingredients so we could use the left over as a sauce over the rice I served with it. I used boned and skinned thighs which lowered the fat drippings and made the marinade useable. Great recipe to have on hand for a last minute throw together with a great taste. Thanks!
I used white vinegar, and cut it by a 1/4 cup (1/2 cupe white vinegar, 1/4 cup water) and it worked fine....not too vinegary at all, and I wouldn't cut it using cider vinegar. ] I might try a bit of red wine vinegar for kicks....
At any rate, this was a FANTASTIC recipe, and is now our regular BBQ sauce. GREAT stuff!
I agree with the one reviewer, too much vinegar for us, we'll cut it by half. However, overall it was good. We will be making it again with the vinegar cut (will add water to make up for it).
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 239
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