I really liked this recipe but the taste is very strong and probably overpowering for some. I love strong flavors and my husband doesn't - I liked this dish by he didn't. The pork itself tasted good but the sauce is what was really strong. I did not have and dont usually use gravy mix so I just made a rue with about 3 tbs. each of flour and butter and added the sauce with about 1/2 cup of chicken broth and simmered that until it was a good thickness (which did not take long). I served it with mashed potatoes and green beens. I would make it again if my husband liked it and would recommend trying it at least. The pork was fork tender. Oh, and I used burgandy wine, not just red wine.

Reviewed On: Jun. 10, 2009

I used one bottle of Carona Light, 2 limes, about 2 tbs. honey, S&P, 4 large cloves of garlic (crushed), and 5 chicken drumsticks (which started out frozen and thawed in the marinade). They marinated for about 3 hours. The flavor was really good but the lime juice "cooked" the chicked partially and I dont like what that did to the texture. Next time I will marinate for only 2 hours. Oh, and the grill was not working well so I put it in the over at 375 for about 30 min then finished under the broiler for another 5. I service it will mashed potatoes, corn, and a garlic/lime sauce (olive oil, fresh garlic, lime juice, salt, and just a splash of chicken stock pureed in the blender - SO GOOD!)

Reviewed On: Jun. 9, 2009

I ommited the salt and used dried parsely. I mixed the marinade with 6 chicken legs and 2 thighs (bone-in, skin on) and it sat in our cooler until Saturday night. We were camping and cooked it on the grill. It had great color - very rich and golden. The flavor was good, but I think that it lacked garlic. I will add several cloves of crushed garlic cloves next time. It was overall a very good recipe and the chicken was moist and packed with flavor.

Reviewed On: May 12, 2009