The reviewer gave this recipe 1 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 8, 2009
This just had no flavor and tasted just like plain grilled chicken - maybe will try marinating overnight next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 25, 2009
Great recipe, even the kids liked it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 9, 2009
good... seemed like a lot of stuff. Didnt have white wine or chipotle so skipped it. good.
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 8, 2009
Pretty good, but not outstanding. Really... 20 ingredients for a "quick" recipe for a working mother? Could cut out half of this stuff and it would still work just as well and would better fit into my definition of quick.
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LML

Cooking Level: Expert

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 2, 2009
This marinade is awesome. I have added and left out ingredients depending on the stocking of the pantry, and it always turns out great. Perfect for any grill out night.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 1, 2009
This is an outstanding, full flavored recipe. I've made it twice with excellent results. Knowing I would be making it again and again, I decided to triple the seasonings and reserve two-thirds for the next two times I make the chicken. I also stopped flattening the breasts. Instead, I cut through them lengthwise (butterflied) to save time and mess of pounding them into 1/2 inch thickness. I would not recommend marinating the breasts more than 4 hours or the meat texture will turn mushy. You can apply the seasonings to the meat and refrigerate for overnight. Then add the liquids (juices, vinegar, oil) and marinate for 1/2-1 hour before grilling. As the recipe creator said, the leftovers are great. No-- they are fantastic for salads, cassreoles and sandwiches. This recipe is a keeper. It deserves all five stars.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Oshkosh, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 26, 2009
This got rave reviews from my fiance and his friend! I used 1 tbsp of lemon juice instead of the lime, and cider vinegar. I didn't use the cinnamon but added some dried parsley. Absolutely delicious!
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 27, 2009
I changed some things: 1 chipotle pepper, chopped.... Used tuaca orange liquor instead of wine... Used lemon juice...Used rice vingegar... Overall this recipe rocked.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 16, 2009
We grilled this last night for dinner. I cut this in half for three chicken breasts and used fresh garlic for the garlic powder and followed it exactly. I let it marinate for 8 hours. I guess I have to say "less is more" with this recipe. There are just too many spices competing with one another and in the end the chili flavor won. Sometimes the simplest marinades make for the best dishes in the end. You don't have to mix so many things together to get a great tasting piece of meat. It was worth a try, but I won't be making this again.
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 19, 2009
Definitely a winner! Used 2 small limes and no white wine (didn't have). Nixed the cinnamon. Skipped the flakes and did 2 pinches of the cayenne. I only marinated for 1 hour. Did 3 breasts with the full amounts of marinade. Pounded down the breasts so they cook faster. Very flavorful!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 11, 2009
Good stuff!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 6, 2009
i really loved this marinade! its alot of differant and random spices to be thrown together but it really makes the ckn turn out with a great flavor and so juicy. my husband is more of a steak guy so its hard to please him with chn but he loved this recipe. the only thing i really did differant was use lemon juice instead of the lime (it was in my fridge already and it kept me from making a trip to the store for a lime)
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 3, 2009
I used boned chicken breasts. They were very, very juicy, but not very flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 4, 2009
This is a keeper! As other readers suggested, we substituted fresh garlic and eliminated the cinnamon. After marinading for 8 hours, we thought they had the perfect amount of flavor. My husband competes in local barbeque contests so when he says "this is really" good, I know it's a winner. 1/4/2009...I've started to combine all of the spices and measure out 3 batches at once. I put each batch in a separate baggie. It is easy to put the spices in with the other marinade ingredients and let the chicken marinde during the day while we're at work. It's ready to grill for a quick dinner when we get home.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 22, 2008
Tasty and easy to make, I might alter this some next time to get a bit more spice. But if you grill extra the taste will go with so many other recipes.
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Sterling, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 12, 2008
Excellent recipe. Like other reviewers, I added 2 cloves of garlic and left out the cinnamon. A couple tips if you're new to grilling chicken that I have found useful: 1) Trim the chicken breasts to remove fat and tendons then pound the chicken breasts so they are the same thickness throughout. This will help it cook evenly. 2) Cut small crosswise slits the length of the breast to help the marinade penetrate the meat. Make sure you don't cut all the way through. Update 9/2008 - I've made this recipe a few times now and I still love it. Since I'm only cooking for two and this marinade makes quite a bit, when I make it I buy the family pack of chicken breasts. I marinate the two I'm cooking that night and then put the others in zip lock freezer bags in the marinade (in packs of two). That way the next time I want grilled chicken, I just have to pull it out of the freezer and let it thaw and it's already marinated.
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Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 5, 2008
This was the BEST marinade I've made! I followed the recipe exactly only omitting the white wine because I didn't have any. I will definitely be making this again. YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 30, 2008
really loved this marinade! i basted the chicken every half hour then towards the end every 15min. after the chicken was done i boiled the marinade let it cool and added it to some ranch dressing to dip the chicken in and it was fantastic!!!! we really loved this and i will make this again!
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Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 18, 2008
Pretty good but next time I would cut back on the cumin. I also felt that there were too many unnecessary complex flavors when it could've been just as good with only half the spices. Still, pretty good!
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Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 18, 2008
Even though I ommitted the spicy hot ingredients so that my toddlers would eat it, this was still pretty yummy. The ingredient list is long, but mostly spices so goes together quickly.
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