"I rated the ingredients because I haven't tried it out yet but will next week. But I have a question after reading ddhankinson and rramsey's reviews regarding the "something's missing" factor. Do you guys think that maybe some of the marinade can be reserved and then cooked/thickened on the stovetop to be used as a sauce when serving the chicken? Giada has a recipe where she marinades wings in a balsamic mix and then reserves/cooks some to later use as a sauce. Think that this might be the missing factor?