Reviewed: Nov. 23, 2009

I quadrupled the recipe for 2 chickens, and took the advice of reviewers to let it marinate. I rubbed the birds down with the seasoning, made sure to get lots in between the breast and skin, and refrigerated apx. 24 hours before cooking. After that first baste, going in for the second I got hit with a waft of alcohol vapors opening the oven, so don't stick your face right in there like I did! Also, added ground corriander and a dash of allspice to the seasoning mix. The whole thing was AWSOME! However, I can see how not everyone would like this taste, if you're not familiar with caribbean flavors it may seem odd, but I thought it was YUMMY!!! Oh, I also added a bit of Kitchen Bouquet to the rum/lime baste to give better color and it came out gorgeous golden brown. The pan drippings caramelized and as it rested I kept basting. REALLY good recipe, well recieved by my family! PS THX to tat2whttrsh's review, served with Byrdhouse Mushroom Barley Pilaf and it went wonderfully if you're looking for a side...

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Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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Reviewed: Nov. 20, 2009

Stuck to recipe, basted every 20 mins, beautiful tasty skin, wife and kids loved it.

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preggy

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Reviewed: Nov. 13, 2009

One of the best chickens I've ever roasted. Only thing different I did was set the chicken on a bed of coarsely chopped onions to keep the bottom of the roaster from burning. I think when I make this again I'd double the spices and use sliced limes as a bed for the chicken next time. I served this with SunnyByrd's Byrdhouse Mushroom Barley Pilaf only using thyme in place of the basil, to keep the same flavor tone all through dinner. Tasty dinner! NOTE: I cooked mine at 400* because my rice was cooking at that temp. You might want to as well, unless you want to wait a couple hours longer.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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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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