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Reviewed: Aug. 15, 2008

Excellent!

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Reviewer:

zoesmom

	Cooking Level: Expert Home Town: Stillwater, Oklahoma, USA Living In: Deridder, Louisiana, USA
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Reviewed: Aug. 10, 2008

The only changes I made, were nixin' the individual spices and replacing with Penzey's Chicken Taco Seasoning. Halved the olive oil, and only had three chicken breasts. Everything else remained the same. I couldn't even bring myself to finish my piece, and the kids wouldn't even TRY it. (Good thing I planned ahead and threw brats on the grill, too)

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Sumchelle

	Cooking Level: Intermediate Living In: Minneapolis, Minnesota, USA
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Reviewed: May 23, 2008

Excellent recipe! Instead of the individual margarita ingredients, i used a pre-mixed margarita (tequila and all) that i had in the fridge. I marinated for almost 24 hours, which REALLY allowed the taste to permeate the meat. When my husband took it off of the grill, i was initally disappointed because it looked like he had burned it but, to my pleasant surprise, it was the caramelization of the honey. The chicken got rave reviews and even tasted yummy the next day cold out of the fridge (great for a salad!)

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Reviewer:

Christine C.

	Cooking Level: Expert Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: May 12, 2008

I followed this recipe exactly, and was disappointed. The chicken was very moist, but there was not much flavor - it was just ok. I won't make this again - sorry.

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2Jaded

	Cooking Level: Intermediate
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Reviewed: May 5, 2008

My chicken marinated 6 hrs and I could barely pick up on a lime flavor. There are others on this site with fewer ingredients that have more flavor. I won't make this again

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Reviewer:

Karen

	Cooking Level: Expert Home Town: Oxford, Mississippi, USA Living In: Collierville, Tennessee, USA
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Reviewed: Feb. 15, 2008

I cubed the chicken breasts and marinated it in this for fondue. It worked really good! I didn't have any triple sec or orange juice, so I just used a little extra lime juice and tequila. It marinated for about 9 hours and the flavor was great in vegetable oil fondue. I'm actually baking my other two chicken breasts in the leftover marinade to take for lunch on Monday.

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Reviewer:

Patti

	Cooking Level: Intermediate Living In: Memphis, Tennessee, USA
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Reviewed: Nov. 8, 2007

Prep seemed time-consuming, but it was well worth it. Great taste.

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Reviewer:

BobK

	Cooking Level: Intermediate Home Town: Chatham, New Jersey, USA
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Reviewed: Jul. 20, 2007

I made this chicken for my husband as a welcome home dinner and it was fantastic! Due to jet lag it marinated for a day and a half but that certainly didn't hurt it. The chicken was so tender and flavorful and it will definately be a staple at my house from now on. Finally a use for tequilla in my house.

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mmmjm3

	Cooking Level: Expert Living In: Salem, Virginia, USA
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Reviewed: Jun. 19, 2007

Tasted wonderful and so easy. The whole family loved it and then I told them what it was called. If your looking for great tasting chicken, this is it. It browned wonderful, looked like it came from a restaurant. (I assume it was because of the honey) Made it last week and am making it today. I didn't change a thing.

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Reviewer:

JHARDIE


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Reviewed: Apr. 18, 2007

i marinated for 5 hours, followed the recipe and i hardly tasted it in the chicken. and it desperately needs salt! i wont make this again.

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Reviewer:

kleerae

	Cooking Level: Professional
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Reviewed: Apr. 9, 2007

My husband made this recipe tonight for dinner. It was great!! Because of bad weather, he browned it after marinating on the stove and then put in oven with thickened sauce over it. Put a little cheese, green onions and it was wonderful!

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Reviewer:

powellohio


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