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I agree that the sauce has flavor but it's weak. It feels like it's missing something, perhaps the addition of sage, rosemary, thyme or something similar will help.

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Used it last summer and liked it, but thought it was a little on the weak side. Made it last night and a huge hit. Difference: added a couple of smashed whole cloves of garlic and marinated chicken for several hours. My family did not recognize it as the grilled chicken from last Fathers' Day!! Husband's reaction: "Gotta make this when we go camping for the 4th!!"

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First of all, you gotta know how to grill boneless skinless breasts. You pound down that thick end (not as thin as the skinny end but down to about 1/2 inch so you get an even grill. Number two, my personal preference is that the meat not be turned to mush by marinating and tasting like nothing but the marinade (like steak marinated in wine until you have nothing but the taste of winey-beef, I want to taste the meat. So, I tried Paula's recipe as is on half the breasts and added agave nectar to the other half. Both were good. Brushed the chicken with both about 30 minutes before grilling and just let it sit at room temp. The marinade with agave browned nicely but then both looked good since i build a super hot fire so that when you take them off the grill, they are the palest pink inside. Either way, you get a little bit of sweet with one and the tart flavor totally with other.