Reviewed: Oct. 21, 2009

I made this for sunday dinner and my fanily LOVED it. My cousin said he was craving it last night, lol. I used Jamaican White Overproof Rum, and i stuffed the chicken with garlic-mashed potatoes. I also baked it at 400 degrees instead of 350. It was FAB!!! Definitely gonna do it again :)

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Alison J

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Reviewed: Oct. 16, 2009

good chicken, doubled the basting sauce

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Daddy O

Home Town: Cedarville, Michigan, USA

Living In: Oak Park, Michigan, USA

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Reviewed: Oct. 15, 2009

very nice chicken, followed recipe exactly, the skin was flavorful and the meat very moist.

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ChefChan

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Reviewed: Sep. 24, 2009

I did not care for this recipe at all.

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Jim Thornton

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Reviewed: Sep. 1, 2009

This chicken was great! I think it would be even better if it was marinated for several hours or overnite! Thanks for the recipes!

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Sheneika

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Reviewed: Aug. 5, 2009

Very tasty chicken recipe. I would definitely marinate next time, as all the flavor was on the skin, which I didn't eat (counting calories!!) The whole family enjoyed this very much. I cooked mine in a dutch oven for 90 minutes..perfectly moist!

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jenny

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Reviewed: Jul. 26, 2009

This recipe was excellent. Not only did the chicken taste great, but it also looked great. I rubbed the spices under the skin to flavor the meat itself. I also stuffed the chicken with crushed garlic cloves and lime wedges. I could really taste the lime in the chicken, whereas the tequila was not as prominent. This could be due to the fact that I stuffed the chicken with limes. It turned out well because I love lime. I will definitely use this recipe again.

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Sarah Riley

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

i put the spices on the chicken(under skin)placed in frig for 8 hours,rubbed more spices on and grilled on a beer can.this was really good.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Jun. 17, 2009

I would add more cayenne next time but it was fantastic. Served with rice and corn/black bean salad.

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ninergal

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Reviewed: May 26, 2009

I have never written a review about a recipe before, but this one deserves it. This chicken was awesome! I added soy sauce to the basting sauce and put in less lime because we're not big fans of citrus flavor. I also added garlic powder to the seasoning. I cooked a 4.4 pound chicken so it took 2 hours. You have to try this recipe! The chicken was sooo flavorful and moist! Thank you for a great chicken!

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SweetPea

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Reviewed: Apr. 26, 2009

Good but could be better a little bland but I would increase the amount of spices and marinate over night. I would suggest cooking longer than 90 minutes or at a higher temp.

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WHARDEN

Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Apr. 26, 2009

Fabulous...I doubled the spices and used canned apples that I crushed up ....OMG...IT WAS GREAT!!!!!!!!!!

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Angela

Cooking Level: Expert

Home Town: Maryville, Tennessee, USA

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Reviewed: Apr. 20, 2009

This was very good. My husband liked it so much he has asked me to make it once a week. I used Emeril chicken rub instead of all the various spices plus some extra ginger root. Next time I'm going to take the suggestion of one of the reviewers and cook it on 450 at the end to make it crispy.

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Melissa

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Reviewed: Mar. 2, 2009

Instead of roasting, I grill this "Drunken Chicken" from this site-style. I double the marinade and rub-- and inject the chicken with the marinade and the leftover for baste. Injecting the marinade eliminates the "bland chicken meat" problem some reviewers have mentioned. I apply the rub and then I take a beer can that's filled about 2/3 the way up with beer and Italian dressing and place the chicken over it. I put half an onion and some fresh thyme in the neck cavity. I don't brush the leftover marinade on the chicken until it has been cooking about 30 min. or else the rub will fall off. As written 3.5 stars-- with my changes it was definitely a five star. Excellent.

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sailshonan

Cooking Level: Expert

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Reviewed: Mar. 1, 2009

I've made this twice now and enjoyed it each time. It is true that if you only put the seasoning on the outside the meat won't take on much flavor; but isn't that true of any chicken? Try putting on rub under and outside. I used dark spiced rum in the marinade and also shoved a lime, cut in half, into the cavity of the chicken last time. Thanks for a great new way to roast chicken!

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KRISSIEBEE

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Feb. 17, 2009

We try new recipes, from this site, weekly and this was such a let down. So spicey made my nose run, the spices were not a good combination & the cinnamon was overpowering.

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GRANNYBIRD

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Reviewed: Feb. 16, 2009

This chicken has a very unique flavor than most chickens. It's delicious! The secret to a moist chicken is to bake it breast side down for half the time and breast side up the rest of the time! Works like a charm!

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Erin

Home Town: Tucson, Arizona, USA

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Reviewed: Feb. 13, 2009

This was pretty good, but it needs a lot more salt in my opinion. So I'm thinking brine it first. 1/2 teaspoon of salt for the entire chicken did sound off. So I did add a little more, not nearly enough for our taste.

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Sammy

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Reviewed: Feb. 10, 2009

Very interesting and bold flavors. It seemed a little sweet for me but my boyfriend loved it. I like how easy it is and the combination of flavors.

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Muck-A-luck

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Reviewed: Feb. 4, 2009

Very good but I'd put the rub on the day before next time. We put the rub over and under the skin but still needed to marinade I felt.

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The Kufferts

Cooking Level: Expert

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Caribbean-Spiced Roast Chicken

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