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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julie rose

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

Living In: Spokane, Washington, USA

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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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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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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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beccaann1

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Reviewed: Jul. 27, 2008

Great flavor, great marinade. Spicy but not hot. Even better with a creamy dipping sauce. This would have been terrific on a bun as a sandwich too! I let it marinade 3 hours. Hubby asked if I could turn the marinade into a dipping sauce/gravy the next time. Thanks, as the title implies this was a winner here.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 27, 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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Darleen

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 21, 2008

Awesome - can't wait to make it again

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dtime

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Reviewed: Jun. 2, 2008

I used all of the ingredients and marinated for 24 hours. Cooked it on a grill using hardwood charcoal. I had high hopes for this and didn't mind using the long list of ingredients, until I tasted the result. It tasted OK but was not exceptional.

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JED901

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Reviewed: May 20, 2008

LOTS and lots of flavor will keep this one. Thank you it was great!

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BLUEBERRIES34

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Reviewed: May 6, 2008

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.

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JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: May 4, 2008

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.

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SHAUN0203

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Reviewed: Mar. 31, 2008

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.

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 7, 2007

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.

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 1, 2007

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

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Tanya

Cooking Level: Expert

Living In: Quakers Hill, New South Wales, Australia

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Reviewed: Aug. 19, 2007

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

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Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Aug. 17, 2007

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!

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POOKY1969

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Peekskill, New York, USA

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Reviewed: Aug. 17, 2007

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.

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AKLaura

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Reviewed: Aug. 11, 2007

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!

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Sarah Owings

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Reviewed: Aug. 9, 2007

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.

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thistle53597

Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA

Living In: Waunakee, Wisconsin, USA

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Reviewed: Aug. 3, 2007

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

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lgilli

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Reviewed: Jul. 26, 2007

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.

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