The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 4, 2007
I made this the other night, and I don't know if it was the method/ingredients, but it made the most MOIST roasted chicken I have ever made! I used a previously frozen Foster Farms roaster from Costco (about 4lbs). For the rub I used NapaStyle's Toasted Spice Rub as it most of the same ingredients, and the convenience of pre-made/mixed. I used the recipe for the basting sauce and personally couldn't taste the rum. Following the directions, I brushed it every 20-minutes as it roasted in a 325F oven. It took 2-hours for the juices to run clear. Today I shredded what was left to make a chicken salad and it was just as moist as when it came out of the oven. This will be a regular...when I have the 2-hours to devote to it! Thank you for sharing!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Kaneohe, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 17, 2007
I expected much more flavor. I rubbed the seasoning under the skin and basted as directed, but did not get the flavor that I was anticipating.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 17, 2007
My husband and I have tried this one twice now and it was good both times. We did it on the bbq rotissere! It came out nice and moist with a sweet flavor from the cinamon which blends well with the lime and dry rub. I would have to say that you probably could tone down the rum to your liking because it can be a little strong. You could increase the lime and/or cinnamon. It's easy to throw together.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by pam gile

Cooking Level: Intermediate

Living In: Martinez, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 13, 2007
This was really different, and I'm glad I tried it. I marinated 2 lbs boneless skinless chicken breasts, so the flavor was a little strong. I baked at 400 for about 20-30 minutes, then shredded the chicken for chicken salad. I discovered I'm not fond of the rum/cinnamon flavor in chicken; however, when mixed with leftover Ranch Dressing II from this website, the chicken was elevated to a very flavorful chicken dish. It definitely rates a try by following the recipe & roasting a whole chicken.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: May 25, 2007
This was wonderfully different. Not bland at all and very nice and moist. The cinnamon was an interesting addition. Loved it. I'll make it again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by LimeGreenKitchen

Cooking Level: Expert

Home Town: Manning, Alberta, Canada
Living In: Ottawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: May 11, 2007
Living in West Africa you can just run out to the grocery store and buy roasted chicken. So I made this recipe and it was great, tasted just like the ones we use to buy at the grocery store.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 22, 2007
Thank you for this recipe, I used a bigger chicken then the recipe called for so I had to increase the ingredients a little bit but it was falvorful and really enjoyable.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 8, 2007
fabulous. Cooked a large roasting chicken (8-12 pounds) with the same amount of spices called for for a smaller chicken and it was plenty. I used spray olive oil instead of brushing on vegetable oil and it coated the chicken nice and evenly so that the spices stuck well. I basted maybe four time throughout the whole cooking time and it took it about 2:30 hours to cook at 350 degrees. The flavors in the spices and basting sauce were definitely evident in all parts of the chicken, but not overpowering. I served this as a part of a somewhat tropical themed Easter dinner and it was a HUGE hit. A couple of days later, I used the drippings to make gravy and it was some of the tastiest and most unique gravy I have ever had.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 25, 2007
I love all the spices coming together in this dish. Next time I will increase the lime juice and the brown sugar so as to have a little more sauce.
Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Photo by Cheryl C

Cooking Level: Intermediate

Home Town: Fulton, New York, USA
Living In: Vancouver, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 23, 2007
After reading the reviews, I was really excited to try this recipe. I love all the spices used, but when my bf came home he asked what in the world that smell was. he just picked at his dinner. I love the spices individually but together with the lime and rum... Something just wasn't quite right. Unfortunately we won't be trying this again. Thanks anyway!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada
Living In: Stockholm, Stockholms, Sweden

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 16, 2007
This was a delicious rub, but for some reason, it didn't really penetrate the chicken. Still very tasty. I think next time I'll make a double batch of the rub and use half with an injector or mixed with a little butter under the skin.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by LUSCIOUSLEMONADE

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 12, 2007
i don't know... This recipe was not a huge success. We found it kinda bland actually. Maybe if the chicken would've been marinated first it would've been tastier.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 2 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 10, 2007
This was not good. The chicken was not very moist and did not care for the flavor at all.
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 6, 2007
The best. Moist and beautifully flavored.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Tonieveryday

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 5, 2007
My family thought this was good. DH says it tasted like Jerk chicken with out the heat.I used chicken parts instead of a whole chicken and cooked it for 1hr at 350 degrees. I will try this again with a whole chicken.
Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Torrance, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Photo by MyJobsAParty
Reviewed: Jan. 18, 2007
This was a VERY easy recipe! I didn't have cayenne, so I used red pepper flakes too (@ 1 tsp). My kids loved it because it was so moist. I would have kicked it up a notch if it were for just me. As a busy mom..this was easy and yummy! I did have to bake it about 10 minutes more than what was said even with my thermometer. Try it!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by MyJobsAParty

Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Lakeland, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 15, 2007
We absolutely loved this recipe! I used a 5lb chicken so I increased everything by 1/2. I roasted my chicken at 350 and flipped it over in the middle of roasting (we don't eat the skin anyway). It was done in exactly 90 minutes. The chicken was moist, juicy, and had a great flavor (delicate, but yummy). This is definitely in our keeper box!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 14, 2006
Best roast chicken I ever ate!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 20, 2006
This was just o.k. for me. I am not a fan of sweet meat and I didn't find the chicken tender enough. I will not make this recipe again.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 7, 2006
I'm just getting into roasting chickens and this was the second recipe I tried. I thought it was excellent. I used lemon instead of lime and didn't have clove so I left it out. Also, I used chicken leg quarters because it was what I had on hand. I also drained the fat drippings from the pan and made a sauce from what remained. It was a delicious meal. LOVED the cinnamin!
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 81-100 (of 111) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?