By Chef Jean on June 12, 2008
Photo by davianng
Photo by davianng
"I made this up as a special at a restaurant I used to work at. It was a pretty good seller. I made it for my husband the other night and he loved it too."
Serving Size: 1 (132 g)
Servings Per Recipe: 2
"I am trying this tomorrow, but I am marinating my chicken breast overnight in the sauce. From what I tasted of the sauce this is going to be absolute wonderful..... I also cut down on the butter and added more garlic.... I am only cooking for one so I don't need all that butter and chicken...."
"Wonderful, tangy, slightly sweet chicken. I thought the liquid smoke would be overpowering, but it was perfect! Made for PAC Fall 2009"
"This is one of the best chicken dishes I ever have had. A WONDERFUL new discovery! Thanks sooooo much for posting it!"
"This chicken comes out very moist and looks so delicious. The sauce creats a deep golden color. This was my first time with liquid smoke and I like the flavor alot. I would maybe add a little under the skin of the chicken, as the flavor didn't really penetrate through the meat. I did cut down on the butter just a bit. Thanks for a wonderful recipe!"
"This is outstanding!!!!!!! Around the world and back with stars!!! I had never worked with liquid smoke before and after reading the ingredients in it (water, natural hickory smoke flavor, vinegar, molasses, salt, and caremel color), I was on board!!!! I used a really good, thick raw honey, my favorite!!!! I did cut back on the butter, using 1 TBSP under the skin and 3 in the sauce. I used just 1 TBSP liquid smoke because of cutting back the butter and I was taking baby steps with liquid smoke. Kept all else the same. I really loved this recipe!!! It creates the most beautiful golden skin on the chicken and it tastes so good!!!!!!! Next time I will try it with all of the butter and liquid smoke!! Wonderful recipe, Chef Jean!!!!!!!!!!!!!!!!!!!"