Maple Valley, Washington

This is very good but added fresh rosemary and thyme. Used olive oil instead of butter. Cut liquid smoke to 1/2 tab and added Worcestershire 1 tab. Added 1 tab. vinegar and 1/8 cup brown sugar. After I shreaded pork I added my favorite BBQ sauce, approx. 1/2 to 3/4 bottle to slow cooker. It turned out great! Now these changes made it a 5 star!

I quadrupled the recipe for 2 chickens, and took the advice of reviewers to let it marinate. I rubbed the birds down with the seasoning, made sure to get lots in between the breast and skin, and refrigerated apx. 24 hours before cooking. After that first baste, going in for the second I got hit with a waft of alcohol vapors opening the oven, so don't stick your face right in there like I did! Also, added ground corriander and a dash of allspice to the seasoning mix. The whole thing was AWSOME! However, I can see how not everyone would like this taste, if you're not familiar with caribbean flavors it may seem odd, but I thought it was YUMMY!!! Oh, I also added a bit of Kitchen Bouquet to the rum/lime baste to give better color and it came out gorgeous golden brown. The pan drippings caramelized and as it rested I kept basting. REALLY good recipe, well recieved by my family! PS THX to tat2whttrsh's review, served with Byrdhouse Mushroom Barley Pilaf and it went wonderfully if you're looking for a side...

Very good! I used low sodium better than bouillon, and barely added any salt so I didn't find it too salty at all. Forgot to buy sherry so used a dry white wine instead, but will do sherry next time for sure. THX! to tat2whttrsh's review mentioning this on the Caribbean Spiced Chicken review, that's how I found this one, and the 2 dishes did go perfectly together as she said... even though they're very different tastes, the thyme ties it together and it's a nice balance. Also made with roasted beets and sweets (my fave!) and a big salad and it all made a FANTASTIC fall Sunday family dinner! Will DEFINITELY make this one again, maybe turn it into a one dish meal as suggested. Also, when I'm having people over I try to 'prep' as much as possible so I'm not cooking too much when I could be visiting, so I sauteed everything, added the wine, set it in the frige for about 2 hrs., just before guests arrived I boiled the barley in the broth apx. 5 mins, mixed it all together and left in the frige another hour before baking one hour... Came out PERFECT!!! THNX Sunny Byrd!!!