Savory Grilled Chicken Sauce

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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.

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The sauce had good flavor, just a little weak. I didn't see the show, so I'm not sure this written recipe is really all the directions. Another reviewer wrote something about a "coal pot." I have no idea what that is and I wonder if that might have given the chicken more flavor. I just cooked it on the grill and used boneless breast. It would have been more flavorful with skin and on the bone. I also think some fresh herbs, like rosemary, would be a great addition to this sauce. I also am considering tinkering with the choice of vinegar and the ratios. Even with my complaints and potential tinkering for the next time, it is better than the sugar and chemical infused sauces that come from jars.

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My family loves this chicken. Even my pickey eaters.I grilled it as a surprise and they loved it . They wanted me to fix it again.

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I wanted to try something new for a change instead of the same old grilled, stewed, curried or baked chicken. I found this on the net yesterday and decided to try it last night.

Wow....I was not sure how it would taste, it just seemed so different. What a surprise I got. It was fabulous, I grilled the chicken on a 'coal pot' and based it as directed. It was perfect with steam veggies (cauliflower & broccoli and a salad.

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The chicken did not really absorb the flavor and the oil in the sauce was very volatile on the grill. This is something you have to watch continuously. May be better in the oven.

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I cooked my chicken in a grill pan and brushed it often with this sauce and it was wonderful! Probably some of the best chicken I have ever made. SO much flavor we all loved it...I just wish I had made more.

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We have used this recipe numerous times and love it! We always get complements from guests. I use fresh lemons and olive oil. We had extra pork chops and tried it with that and think I like it better with pork than even with the chicken! This is a great quick and simple sauce.

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Worthless is a very strong word to use in reviewing this recipe
and it saddens me to use it but the word is applicable. My husband
watched Paula prepare grilled chicken on her show using this sauce and wanted to try it.

We followed the directions exactly and although the chicken was
edible, it was no where near as good as when we grill using
nothing more than salt and pepper.

This grilling sauce added NOTHING and in today's economy
there is no reason to prepare a recipe and get so little in return.
Very easy to prepare but!!!!!!
Wasted pantry goods ....................... very sad.