Reviewed: Sep. 8, 2011

The marinated chicken was amazingly good but I used apple juice instead of tequila and I didn't use the cilantro just because I didn't have any. My family and I were not too taken with the salsa but would definitely use the marinated chicken recipe again.

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Reviewer:

linnylin

Reviewed: Sep. 20, 2008

Fabulous! I made this on my stove-top grill pan. First I pan-grilled the chicken, then I added the vegetables on the other half of the pan after 10 minutes and heated the dish. It was great! You can eat this with Mexican Rice or in a wrap! Fantastic!- I did leave out the tequilla as I was serving this dish to young kids - Still came out great!

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Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Sep. 6, 2008

The black bean salsa was wonderful! I didn't use either green pepper or black eyed peas, and substituted oil and vinegar, salt and pepper for the Italian salad dressing (because I didn't have any of these, and sweet vidalia onion instead of red onion, and it was definitely a keeper! The chicken took longer than the recipe said but I had huge chicken breasts, so of course it would take longer to grill. I also marinated it longer than the 10 minutes it stated, about 4 hours, it needed that to get the flavor imparted to the meat. Yum!

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Reviewer:

CLBrac

Reviewed: Jan. 25, 2008

I've been making a version of this for years,with a couple minor changes:I also add a bit of garlic powder to the marinade.And the TIME for marinating given here is,in my opinion,way too short.Marinating ANYTHING for only 10 minutes isn't going to impart much flavor,or tenderize meat at all.The chicken should be marinated for at least 3 hours,preferably longer,like 5 or 6.Other than that this is a great recipe.

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