so good but you need foil on the pan otherwise it does burn right away
We Loved this chicken! After reading the many posts, I decided to OMIT the olive oil in the ingredients and only use enough to coat the bottom of the pan to prevent sticking. I feared the oil could cause the sauce/glaze to "slip" off the chicken, causing no flavor to soak into the meat. I also baked the chicken at 400 degrees F. for 30 minutes, leaving the chicken in the oven, turned the temperature down to 350 degrees F. baking for 20-30 minutes more. I found it advantageous to baste the chicken every 10 minutes as the sauce is thin but did create a yummy sweet/sour flavor when done. This is a keeper!
I was afraid that after an hour the chicken would become dry so I took them out of the oven... but to be honest, they could have gotten another 20 minutes or so. They were great but the sauce wasn't thick enough (My son didn't complain though :). Next time I'll pay more attention to the instructions the chef wrote... ;)
This recipe was really easy to make, and the ingredients were all on hand which was a major plus. However, it took me an extra 20 minutes cook time to get the chicken to carmelize. Even after the extra cook time the chicken was still super juicy and delicious.
I made this last night and it was AWESOME!!!!! Ive been searching for new recipes as we are tired of the same old thing week after week. This was just what we needed. My Husband is coming home from Afghanistan in less then two weeks and i cant wait to make it for him. Thanks for posting :)
My fiance and I both agreed these were fantastic, but...We want a little spice next time. I'm either going to add cayenne pepper or a chili sauce. I'm not sure yet. Other than that, my house smelled like that marinade for two days. Yummy!
This was VERY easy to make and VERY Yummy!! I baked them at 350 for 52 mins and upped it to 400 for the last 8 minutes to help them carmelize. The chicken was tender & delicious. Also, the sauce was DELICIOUS. I served it with brown rice and the sauce was great on the rice.
This was tasty. I did not get the carmelized thing but it still had a lot of flavor. There is a similar recipe on this site that get the caramelization. Maybe it was from the fat in the skin on the thighs that I used. I will try it with legs or wings next time and it might work better.
This was excellent. I also removed some of the cooking liquid with a turkey baster to help it carmelize, and it worked perfectly.
OMG!!! This was so delicious. Marinated for 2 hours prior to baking. I made this with 3 1/2 lbs. of legs, followed the recipe exactly after that. My three boys devoured the chicken and my husband was diasppointed there was none left for lunch the next day. I increased the temp to 400 for 20 minutes than to 500 for the last 10 minutes and it carmalized beautifully. Thank you for a delicious and easy recipe. I can't wait to make it again.