Reviewed: Jan. 2, 2010

A fairly simple dish, perfect for novice such as myself. Substitutions made: Rice Vinegar for Red Wine Vinegar Sesame Seeds and Canola oil for Sesame Oil Hot Pepper for Habanero Keep an eye on it while you broil it. It can cook quickly.

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2 users found this review helpful

Reviewer:

Tom

Home Town: Portage, Michigan, USA

Reviewed: Dec. 2, 2009

Awesome recipe, especially when paired with a bed of white rice. Someone rated this poorly because they mishandled the habanero peppers and felt it should have said something in the recipe about not touching with bare hands...yeah and maybe we should tell you not to rub onions in your eyes, or maybe we should tell you not to cross contaminate raw chicken? Give me a break this recipe is terrific!

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5 users found this review helpful

Reviewer:

tskully

Cooking Level: Expert

Home Town: Henderson, North Carolina, USA

Living In: Greenville, North Carolina, USA

Reviewed: Nov. 23, 2009

Very good and easy too!

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Reviewer:

KBigler

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Tomball, Texas, USA

Reviewed: Oct. 30, 2009

Outstanding recipe! Grilled it on the George Foreman and was tender and so wonderfully spicey! Definitely a keeper. Thanks.

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Reviewer:

dogodigger

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Asheville, North Carolina, USA

Reviewed: Oct. 30, 2009

I followed the recipe but used a jalapeno pepper instead of the habanero cause my super market was out. I didn't throw out the sauce that was in the bag I seasoned the chicken in, because I poured it in the glass tray with the chicken to broil. Then I turned the chicken over at 8 min. The chicken came out so nice and tender. I still made 1/3 the sauce on the stove to use as gravy. It was a lovely dish.

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Reviewer:

Trinitwinz

Reviewed: Oct. 25, 2009

I used a lot of powdered spices in stead because I had nothing fresh, but it still came out amazing.

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2 users found this review helpful

Reviewer:

Reviewed: Oct. 9, 2009

I marinated the chicken for 4 hours, grilled it, and then tossed it with a green salad. The flavor was good but not very strong. The extra sauce on the top of the chicken is really important if you really want to taste the marinate.

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2 users found this review helpful

Reviewer:

Bonnie

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Reviewed: Sep. 24, 2009

This chicken is ideal in burritos. Combine with a little rice, black beans, monterey jack and mango salsa, and you have a heavenly meal.

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5 users found this review helpful

Reviewer:

Jamie P.

Reviewed: Sep. 15, 2009

The flavor in this dish is great. The store was out of Habanero peppers, so I got a Jalapeno, and seeded and removed the membrane, since my wife does not like spicy food. Also used dried thyme instead of fresh. This will definitely be on the menu again soon.

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Reviewer:

Shawn B.

Reviewed: Sep. 9, 2009

Good flavor with just the right amount of spice. I made the marinade for 4 breasts, but only had 2 big frozen breasts. It is important that you reserve some sauce to put on the chicken afterwards. I laid the slices on a bed of creamy garlic chicken rice and it was just the mellow flavor to tone down the whole habenero that I used.

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2 users found this review helpful