Reviewed: Jul. 7, 2007

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!

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SarahBeez

Cooking Level: Intermediate

Living In: Gaines, Michigan, USA

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Reviewed: Jul. 3, 2007

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.

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3 users found this review helpful

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firegirl

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Smithfield, Virginia, USA

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Reviewed: Jun. 29, 2007

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!

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7 users found this review helpful

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julzp55

Cooking Level: Intermediate

Home Town: Seaford, Delaware, USA

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Reviewed: Jun. 21, 2007

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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14 users found this review helpful

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MNCOOK

Cooking Level: Expert

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Reviewed: Jun. 20, 2007

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

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murph

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

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Reviewed: Apr. 26, 2007

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.

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gem4

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Reviewed: Apr. 19, 2007

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!

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