My whole family really enjoyed this -- great flavor. I made it exactly as written. I marinated it for 5 hours. I may try marinating it overnight next time and cutting the pieces of chicken a little smaller (mine were large). Great recipe.

No matter which ingredient I leave out altogether or substitute, this is always great. Subtle flavoring, but very tasty. I'm on a low carb diet, so I sub a bit of Splenda for the honey. My teenagers like me to keep it in the house for salads and snacks. Great with ranch dressing. I will try the baking/grill method described in a previous review.

I marinated the chicken for about 12 hours. The flavor was ok but not great. Not bad, but I won't make it again. Thanks anyway.

The flavor was fantastic. It's a keeper. 3/28/08-I made this again and it is still fantastic!

This is a nice tender chicken dish, but with that list of ingredients, I expected lots of flavor and it just wasn't there for us. Thanks for sharing your recipe, Lily'sMama.

Very nice and very simple to make. I didn't have chipotle chile powder but still was very tasty!

WOW! I couldn't believe the explosion of flavors from a piece of chicken. I didn't have the white wine and the chipotle chile powder so I didn't add them. I also didn't add the cinnamon, just a personal preference. You gotta try this recipe!

The chicken turned out fine, but it wasn't spectacular. I've tried many simpler recipes that produced better results. There were just a ton of ingredients to only have ok chicken at the end.

Both my boyfriend and mom say this is the BEST chicken they've ever had! I made a few changes and took a short cut time wise. Starting with Aaron's kosher chicken from Trader Joe's (Breasts, Thighs only), I removed the skin but left the bones in. Then I substituted mango/lemonade for the OJ (because I was out), fresh ginger for the powdered and one canned chipotle (chopped) and added some fresh garlic. I also ommitted the cayenne pepper because I thought the chipotle would be spicy enough. TIME SAVER TIP: I didn't marinate at all, just poured everything over the chicken and baked it covered with foil for 30min at 375 degrees before grilling 5-8 min per side while basting. I ended up with the juiciest most flavorful chicken ever. Great with brown saffron rice. Enjoy!

This is very good, but not *fabulous.* I marinated the chicken for two days and the marinade had really penetrated the chicken. Every cut into the meat was juicy and full of marinade. It was good, I'll make it again, but it's not a five-star.

Nice blend of flavors. Prepared just as written and let it marinade for about 30 hours. Will definitely bbq again. Thanks Lily'sMama!

My husband and I really enjoyed this recipe - thanks so much for sharing. We used both chicken breasts and chicken thighs and I liked the thighs even better - they seemed to absorb the flavor better. Great recipe! Didn't need any tweaking at all. I'm going to use this to make large batches and freeze some for lunches.

Very tasty! I let my chicken marinate for about 30 hours and it grilled up so nice & tender. I'll definitely be making this again! My boyfriend who isn't a big chicken fan (weird, I know) even said it was good, thanks!

This dish was ok, I didn't get rave reviews like I normally do with recipes from this site. It is just as yummy to marinate chicken in Italian dressing and a whole lot easier. Also, the cinnamon was a little overpowering and strange on chicken. I would reduce amount or cut out completely.

I was a little skeptical when I started to put the many ingredients of this marinade together, but I was quite pleasantly surprised at the wonderful smell once it started to grill. The chicken was perfectly tender and very tasty. I can't wait to make this again!

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.

Very good flavor...my whole family liked it.

My family loved this recipe. I did make a few changes due to our personal tastes. I added a couple cloves of fresh garlic. I omitted the cinnamon. I added about a quarter tsp. more cumin and about a half tsp of coriander. I knew that my intent was to use this chicken for fajitas so I was looking for spices that would boost the southwest flavor. I marinated it for about 20 hours. It was quite spicy so next time I might lighten up on the cayenne but then I probably got more than a pinch in there. Overall it was a hit and will definately go in our rotation. My teenager loved using the leftovers for a sandwich.

I enjoyed this recipe, but only marinated for 5 hours, next time I will do overnight at least. I added some minced garlic because I am a garlic lover, and next time I will reduce the cinnamon (personal preference). Hubby and I ate it the first night, and I sliced up two more breasts the following day and used them in fajitas. YUM! I have 2 left, and will slice them up and make a salad for tomorrow. It has provided several meals with only some initial effort (only difficult because I had kids underfoot - next time I'll do it the night before while they are in bed). I will make this again, thanks for the recipe!