Reviewed: May 16, 2012

Soooo Good! Made this tonight for the first time. Only thing I changed is to use much, much less oil and it was still amazing. This one is going to the keeper pile, THANKS!

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Reviewer:

Erika

Cooking Level: Intermediate

Living In: North Delta, British Columbia, Canada

Reviewed: Apr. 14, 2012

Many times seasonings tend to overshadow the taste of the meat. In this case, the marinade complemented the subtle taste of chicken. I used less oil than called for in the recipe and this didn't seem to hurt at all as the chicken was very moist. I always prefer bone-in rather than boneless chicken breasts which is what I used this time.

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Reviewer:

Spunky Buddy

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Mar. 19, 2012

Very quick and simple to prepare. I used EVOO instead of vegetable oil. Baked thin cut breasts for about 20 mins @375, but 15 mins would have been better. Yum!

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Reviewer:

bbglo

Cooking Level: Intermediate

Reviewed: Mar. 15, 2012

Wow! I did alter it just a little. First, I used thighs instead of breasts. I like the moistness and flavor of thighs vs. breasts. Plus there is no need to pound them to thin them out. I used a combination of olive oil and canola oil using mostly Olive oil. I cut down the amount of oil as well. Added some onion powder. Marinated it for about 2 hours. I than grilled the meat indirectly. I preheated the whole grill on high, than turned off half of the grill. Lowered the other half to medium. I put the chicken on the half that was off. I turned them over in about 15 minutes, basted it with remaining marinade and grilled about about 10 to 15 minutes longer. I served with angel hair pasta that I sauted with butter, fresh garlic, dried rosemary and a roma tomato. Oh...because I like it heat, I threw some dried chili peppers in the saute. Yummy!!

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Reviewer:

Dforbes

Reviewed: Feb. 15, 2012

Totally loved this chicken!! Have made it many times!! I make it exactly as the recipe says

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Reviewer:

Heather

Reviewed: Jan. 23, 2012

Easy and tasty!

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Reviewer:

HISTRATTON

Cooking Level: Expert

Home Town: Dedham, Massachusetts, USA

Living In: Boulder, Colorado, USA

Reviewed: Jan. 3, 2012

Ok I don't understand using two cups of vegetable oil so I used about a 1/4 cup but also halfed the recipe. This was a keeper and I made several times last summer.

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Reviewer:

pattycakes1965@gmail.com

Cooking Level: Expert

Home Town: Dixon, California, USA

Living In: Redding, California, USA

Reviewed: Dec. 29, 2011

I'd never cooked on a grill until I got this recipe, now I love to, especially with this recipe. While this is grilling I'll also throw on some baked potatoes or some veggie packets to steam. It's not what I consider "cajun" but it is very tastey!

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Reviewer:

ashburjl

Reviewed: Nov. 17, 2011

while this recipe was really simple it was also pretty boring and the biggest problem was that it was way too salty.

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Reviewer:

styrofoamplates

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Chicago, Illinois, USA

Reviewed: Nov. 9, 2011

Not my favorite chicken dish, but good. I scaled it down to 2 servings and marinated it most of the day. Since today was cold and rainy, I baked it in the oven instead of grilling it. I expected to taste a strong cajun flavor, but the lemon pepper was the predominant flavor.

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3 users found this review helpful