Reviewed: Sep. 7, 2008

My husband and I used this marinade for chicken and steak and then used the meat for burritos. It was wonderful! I didn't make any changes to it. It had a great flavor.

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LilCook

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Reviewed: Sep. 3, 2008

Great marinade for fajitas. Marinade at least 12 hours to get the full flavor.

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tdalrymple

Cooking Level: Intermediate

Home Town: Cary, North Carolina, USA

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Reviewed: Sep. 2, 2008

Very tasty and very easy. Good for a crowd, and the leftovers go really well on top of a green salad! I'll keep this on hand for the rest of the grilling season.

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mrsmiz

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Aug. 31, 2008

Made exactly as is - very yummy! Ended up marinating these for about 4 hours.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 31, 2008

Delicious! I fed a house of hungry firefighters and they loved it. I marinated it overnight and it turned out perfect, did not fall apart as other reviews had noted.

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Camille Culbertson

Cooking Level: Intermediate

Living In: Washington, D.C., USA

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Reviewed: Aug. 25, 2008

Excellent! Marinated the chicken breasts about 8 hours then grilled and served whole. I softened some butter and mixed in some chili-garlic paste and lime juice to top the chicken as it came off the grill.

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Eric

Cooking Level: Professional

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Reviewed: Aug. 22, 2008

Loved it! I didn't grill the chicken, but I braised it in a cast iron skillet with garden tomatoes and brussels sprouts - it was so good I don't know if I will bother to grill it.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Aug. 21, 2008

My family's favorite summer recipe! We add more colorful veggies as well and while cooking, sprinkle season-all salt to give it a teeny bit more flavor. Healthy, pretty, and so so yummy!

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heather88

Cooking Level: Intermediate

Home Town: La Center, Washington, USA

Living In: Rexburg, Idaho, USA

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Reviewed: Aug. 19, 2008

tasty, easy to make and a winner with the fam. I added green and red bell peppers and sweet onion on the skewers. Served with a side of shredded cheese, salsa and sour cream for a complete meal.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 18, 2008

After seeing these recced time and time again on RE, I finally decided to give them a try on our camping trip. I was not disappointed. I followed the recipe, though I omitted the black pepper and did not have onion powder so I subbed some minced onion. These were really really yummy and I'll def add them to our chicken kabob rotation. I look forward to marinating veggies w/this marinade, too, next time.

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lovestohost

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

This was good!! Added red onion, green and red peppers to the skewers and grilled. Will make these again!! Thanks for sharing your recipe!!

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LOBSTER

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Aug. 12, 2008

These did not have as much flavor as I had hoped. The chicken was nice and tender after marinating about 4 hours, but, needed some kind of sauce to go with the rice.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Aug. 11, 2008

I didn't make this on the grill, because we ran out of fuel. I marinated onions, green and yellow squash, peppers along with the chicken for only 1/2 hour. It was fabulous! The vegtables were just as tasty as the chicken. I cooked it in a non stick skillet and I got rave reviews from all my family.

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EAMILNE

Cooking Level: Expert

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Aug. 5, 2008

VERY GOOD. USED SHRIMP.HAD EXTRA FOR NEXT DAY GRILLING AND TASTED EVEN BETTER. A KEEPER

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carnette

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Reviewed: Aug. 4, 2008

this was a very good recipe. the only thing that i changed was cooking the chicken breast whole and then cutting it up to serve on a tossed salad.

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pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Aug. 3, 2008

This was a great and simple recipe. I served it as the meat topping for a greek salad and the flavors went perfectly together. Will definetly make again

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kennedy414

Cooking Level: Intermediate

Home Town: Big Bend, Wisconsin, USA

Living In: Tracy, California, USA

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Reviewed: Jul. 31, 2008

The chicken was so tender and moist! I didn't change one thing on this recipe (I know....amazing!) The chicken marinated for 24 hours, then we grilled on medium heat for 12 minutes - - pure perfection!

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