I made this chicken for tonight's dinner and thought it was really good. I'm glad I read the other reviews. Here's what I did differently: instead of dried oregano I used dried cilantro and added a couple of dashes of cumin. I roughly doubled the amount of chicken and used chicken tenders instead of cubed chicken. Instead of sauteeing the chicken in the pan then adding everything else I tripled the other ingredients (but I used 2 whole limes instead of 1 1/2 limes, and I didn't measure the green onions or garlic either - just tossed a bunch of both in since you can never have too much of either) and marinated the chicken overnight, turning it in the big Ziploc bag several times. I grilled the chicken on the indoor grill. It only took about 3 - 5 minutes or so. I made the chicken in advance of dinner and served it at room temperature. It was great! I served it with flour tortillas, shredded Mexican blend cheese, chopped tomatoes, slivered white onion, chopped red bell pepper, sour cream, mild and medium salsa and homemade guacamole (LuvAnn's Guacamole from this site with a few cloves of chopped garlic tossed in). I have lots of leftovers for tomorrow and think it'll be even better tomorrow. I really enjoyed it. It was extremely easy and tasty. I'm not necessarily a huge Mexican food fan, but this was great. I highly recommend it and plan to make it regularly!

Reviewed On: Mar. 9, 2009

I made this recipe the other night and thought it was great! I read some of the reviews and took some of the advice. Thanks to everyone! Here's what I did: I lined the roasting pan with heavy duty foil and also sprayed it with Pam for super easy clean up. I did 2 Tbsp. low sodium soy sauce and 1 Tbsp. Worcestershire sauce. I also didn't measure the garlic. I just piled it in since I love it. It took me about 3 minutes in the microwave instead of 2 to get everything melted and combined. I baked the chicken for 45 minutes, turning it and basting it every 15 minutes. At the end I turned my broiler on to High but left the chicken in the pan where it was in the oven instead of moving it closer to the broiler element. I took the chicken out and let it rest on a platter and served it at room temperature a little later instead of as soon as I finished cooking it, and it was delicious and very tender. I also used bone in, skin on chicken thighs because that's what I owned (and I misread the recipe!). It worked beautifully. I highly recommend this recipe. My 4 1/2 year old is a seriously picky eater, and he enjoyed it. I pulled the skin off and cut it up then put it on his plate so he couldn't tell me how yucky or gross it looked. He ate an entire thigh and some of the rice I made which is a LOT of food for him. It's a relatively mild recipe but definitely a keeper. Next time I'm going to try doing half butter, half olive oil because it was a little greasier than I wo

Reviewed On: Jan. 22, 2009

I've made this recipe many times. People seem to really enjoy a vinegar based coleslaw, especially when you don't know how long it'll be sitting out. Instead of using a green pepper, I usually will sliver up a yellow (or even orange) peppper. It contrasts nicely with the red pepper and the orange of the carrots in the bag of coleslaw mix that I use instead of shredding my cabbage and shredding my carrots. I also sometimes add extra pre-shredded carrots from the produce section. I know - cheating and more expensive, but what a timesaver! I also tend to sliver the onion instead of chop it up. It's a very easy recipe to make. The longer it sits, the better it tastes.

Reviewed On: Jun. 14, 2008