I made this after work one day and took the express route. I fixed it in about an hour. To save on time, I cut chicken breast into bite size pieces and cooked it in the pot. Overall this came out really great and had the "cajun" taste I was looking for. Instead of pepper and salt, I substituted Tony Chachere's. Very Good!!

Reviewed On: Sep. 2, 2009

This had more flavor than I anticipated. I did use Italian bread crumbs and salted and peppered the chicken. I think next time, I will prepare the garlic/oil in a cast iron skillet and then bake the chicken in the same skillet so it gets crispier on the bottom.

Reviewed On: Aug. 17, 2009

Not our favorite... And without oil the skin stuck to the grill.

Reviewed On: Aug. 17, 2009