56 Reviews of Best Ever BBQ Chicken

From: ms_bold

On Jun 15, 2004

This chicken was incredibly succulent. I was missing celery seeds, and therefore subbed celery salt for the seeds and salt required in the recipe. I also increased the hot pepper sauce slightly. I prepared this with boneless, skinless chicken breasts, and basted very frequently while grilling. Without the skin and bones, my grilling time was naturally shorter. My hubby loved the flavor of this sauce and liked that I had reserved some for dipping the finished chicken. I also roasted corn on the cob, tossed a salad and made Grilled Ranch Bread ("grilled" Ranch Bread) for a complete meal. It was delicious and perfect for a summer evening. UPDATE***The next evening, I had some pork loin chops defrosted for dinner. When I asked Hubby how he wanted them prepared, he requested that we grill them with this bbq sauce. The flavor was awesome. He thinks that we should never purchase bottled sauce again.:D

From: AnnetteMarie

On Sep 6, 2004

Very moist chicken and the sauce is delicious. I didn't following the grilling instructions at all and baked the chicken breasts ( 8 of them) covered in foil for 50 minutes. I then uncovered, turned on the broiler, marinated the breasts every five minutes for fifteen minutes and they were wonderful. Thank you!

From: KeyWee

On Jul 12, 2004

Finger-lickin' good!! Made the recipe exactly as posted. Only complaint would be to make more sauce (and I would definitely try it with pork as mentioned in another review!). I had all the ingredients on hand and we used a whole chicken, cut up. Served with grilled taters-n-onions, and steamed green beans. Thanks for posting, DDW!

From: Kookaburra

On May 29, 2005

I was a bit concerned about using chilli sauce in this recipe as we don't like our food too hot. But, I bought some mild chilli sauce and it was just fine - in fact, it could have done with a bit more heat. I made a double quantity of the marinade and used half of it to marinade a whole 2.1kg chicken cut into serving pieces, overnight. The other half of the marinade I reserved for basting. The next day I barbecued most of the chicken pieces, covered on a rack for about 45 minutes (basting frequently). I finished them off by grilling directly on the barbecue but found the marinade tended to burn so I only cooked briefly on the direct heat. The chicken was beautifully tender and moist and very tasty. The left-over raw chicken, I cooked the next day in the oven at 180C (350F). I placed them on a rack in a roasting tin, covered with foil and a lid for 45 minutes (basting every 15 minutes) and then uncovered for 15-20 minutes. Both versions were delicious, but barbecued was best. Left-overs reheated well in the microwave. Thanks for a great recipe which we'll use often for family barbecues.

From: Fairy Godmother

On Jun 3, 2008

This ws the best BBQ sauce I have ever made. This is the new summer standard in our family. Update06/02/08, I went to make this one day and half way through found out that my bottle of chili sauce was put back in the fridge empty. I had some leftover cocktail sauce so I threw that in instead and it was still great. Since then I have really played with adding extra spices to this depending on my mood. Today I added some Kraft Roasted Red Pepper salad dressing, a few drops of liquid smoke and some oregano to it. Yummy.

From: KITTENCAL

On Jun 19, 2005

Just the sauce alone is worth more than 5 stars! I made up the sauce late last night and then left it in the fridge to blend the flavors overnight, this morning I marinated the chicken breasts IN the sauce all day, and then threw them on the grill tonight, I boiled the extra sauce to baste with while grilling...simply delicious! my son, his girlfriend and myself gave this 6 thumbs up LOL! the chicken went wonderful with my Greek Salad recipe...thanks DDW for a really great recipe, I will be making the sauce for a lot of other recipes also!....Kittencal

From: CabinKat

On Jul 3, 2005

My boyfriend and I love to grill and love BBQ chicken, so we thought we'd give a new recipe a try. We feel that brining meats before grilling makes them juicy and tender, haven't been wrong yet. We followed the sauce instructions exact but feel that there was too much ketchup in the taste. I would have liked a bit more smokey flavor or a bit more kick. I did like the way it stuck to the chicken. I would say all in all this recipe wasn't bad, worth a try for others.

From: currybunny

On Feb 11, 2007

This really was fantastic. What I did - I bought a whole chicken and got my butcher to cut it up for me. I then marinated in half the bbq sauce for a few hours and roasted at 180c for an hour, turning at about 40 mins to avoid the marinade burning. I also basted a few times with the leftover marinade. We did have some of the extra sauce with it and it was great - I used extra hot chilli sauce to make sure it would have enough punch for our taste! Next day I spread the rest of the sauce on a pizza base, topped with tomatoes, leftover bbq chicken, red onion, feta, pineapple and cheese - yummo all round, thanks for an ace recipe!

From: ellie_

On May 31, 2004

Delicious — this sauce is fantastic and the chicken was great! We used a spicer chili sauce than mentioned with fantastic results! Thanks for sharing!

From: Tisy Adams

On Aug 29, 2005

I would give this 10 stars if I could. It was absolutely wonderful!!! Thanks for sharing.