This was very good! The only problem or suggesion I had with this one, was not enough sauce. I understand it was just marinated, and I marinated it over night, and opoked it with a fork, but still didn't really taste the marinate through the chicken, when cut. Here's my suggestion, take twio pieces of wax paper, put on bottom and top of raw chicken. Take a hammer or mallet, and hammer on top of waxed paper, between chicken to make skinner, so marinate can go through easier. Then cobtinue with poking your fork with chicken, after taking waxed paper off. Your chicken will be well marinated over night and ready to be fried and guests to eat. Otherwise I'd susgest some kind of sause with it. My brother and gf used hot sause. I prefer enchilda sauce with it. It had a good favor!I used ginger instead of the allspice, (since I had none), pepper for cajun poweder(also had none), and extra chili poweder. It still turned out good, with the few ingredient changes, but next time I think I'd like to try it with the original ingredients.But none the lest, this recipe is a keeper! Thanks!
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