This is one fantastic chicken recipe. I am following the WW Flex point program and decided to make this recipe for supper this week. I only made 2 chicken breasts, so cut the ingredients in half, which didn't affect the taste one bit. Had 1 small chicken breast along with rice, broccolli, and beets. Made for a delicious meal (loved the tangy flavour) and I stayed on program. A big thank you for helping to make a smaller me!!! May 11/09...**Note** This recipe states 5 points but upon checking with my WW points calculator it works out to be 8 points; but still an excellent meal.
The 4 star rating is for the original recipe. The next time I made it, I added some Frank's hot sauce and cut back a little on the sugar. I have also used this on chicken thighs and had them in the oven for about 45 min. A very fast, easy recipe with stuff you have on hand.
I admit I did flatten the chicken a little instead of doing big chunks of breast, however there was too much juice to dilute any of the sauce that may have been used to baste with. It didn't have enough of the sauce to actually get sticky unless I whipped up another batch. Overall I think it's a great starting point for some personal improvements.
Great flavor in the sauce. It's like a very easy version of bbq chicken. I had all ingredients on hand and whipped this up quickly. I took the chicken out of the oven after 30 minutes and it was done. I might even check it at the 20 min mark next time. Thank you!
This was very tasty! I followed the recipe exactly except I cooked mine for 25 minutes and it was starting to become dried out. Other than that, I really like the taste of the sauce!
Fantastic! So easy and so delicious. I'll be adding this to our regular rotation. Thanks for posting!
The first time I made this I used the breast tenderloin. Other than that, I used the ingredients exactly as listed, but had to change the cooking time. I loved the bbq flavored sauce but couldn't cook it until it got "sticky" or my chicken would have been WAY over cooked. The second time, I still used the tenderloin of the chicken breast, but cooked the sauce until it was nice and thick on the stove top then let it cool before using it as a marinade. I let it marinate for 6 hours then cooked them under the broiler for 7 minutes, turned and let go another 4 minutes...they were tiny tenderloins. It was much better when it got sticky. ;) My whole family liked it and the five of us seldom ALL like the same thing. Nice. I would have used my Foreman grill but I don't like how it burns the grill marks when sugar is one of the sauce ingredients.
Sorry, but the hubby and I were not fans of this chicken. It smelled great and the chicken was juicy, but the sauce really didn't permeate the meat at all and tasted like a tangy barbeque sauce. I don't think I'll be making this one again, but I would suggest for anyone who tries it to either butterfly the chicken or pound it thin - I didn't do this but I think it could help to have more surface area for the sauce to cling to.
really lovely, i used less ketchup and less brown sugar. I used chicken thighsand took the meat off the bone. wonderfull, will be making again
My family really LOVED this chicken!! I am going to try cooking better for my family and this proved that I can do it and they will love it! My hubby is not so skeptical anymore..Thanks