Reviewed: Jun. 29, 2009

This recipe is so delish! I've done it with game hens and with a whole chicken with delicious results both times. Thanks for a great recipe!

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Reviewer:

Juliema

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Jun. 12, 2009

Excellent recipe. I used chicken breasts instead of Game Hens, but other than that I followed the recipe exactly. The only disappointment was that I didn't have any company to wow! I plan on making this one many times - and next time I will be inviting some guests!

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Reviewer:

DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Jun. 3, 2009

I made this last night for dinner, but because I was lacking time and some ingrediants I only made the hens and opted not to make the salsa (even though I really wanted to try it!). I served the hens with potatoes and sugar snapped peas and the dinner was a hit. The only problem I ran into was the cook time for me was a good 30mins. longer than the suggested cook time in the recipe, and I only made 2 hens. But even leaving them in longer didn't dry them out and they still came out tender and moist. I would also suggest using a roasting rack instead of just sitting them in the pan, because I didn't think the bottom of the chicken was as crisp and flavorful as the top. I think the roasting rack would have prevented that. Overall a good recipe and I'll use it again, hopefully with the salsa this time!

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Reviewer:

ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 13, 2008

This was a enjoyable dinner. The salsa called for a little too much garlic, next time I'll only add 1 clove. I also enjoy a lot of lime so more of that will be added next time as well. I did only add 1/2 red onion and that was a perfect amount. Other than that it was great. I'll definitely be making it again!

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Reviewer:

Nicole

Reviewed: Sep. 15, 2008

I used chicken instead of game hen to make this more budget friendly. I also cooked it on the rotisserie instead of the oven. The bird part of this recipe wasn't anything special. I'd give the corn salsa a 5 for both taste and presentation. They really should be listed separately.

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Reviewer:

Whitney

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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Garland, Texas, USA

Reviewed: Dec. 29, 2006

Given that I made this meal for Christmas, the hens were just average and I needed to increase the baking time by 15 minutes as they didn't seem quite done. However, the corn salsa was absolutely FANTASTIC. The leftovers were great on plain old corn chips. By the way, I served homemade corn bread, rice with almonds and cranberries and a fruit salad with this dish. The fruit salad didn't really go with it but the kids had to have something to eat.

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Reviewer:

Mary Jo V

Reviewed: Nov. 9, 2006

I adored the hen, and my boyfriend loved the salsa (which I would have given a 4). I used half a red onion and didn't miss the other half; I didn't have lemon juice so doubled the lime. Next time, I'll bake the hens breast-side down. Oh, and I "doubled" the spices by using two hens, per another user's suggestion, and she was right!

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Reviewer:

KLOKANEK

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Jan. 26, 2005

Was good. Especailly the corn salsa. I like strong spice flavors, the hens could have had double the amount of spices for my taste. Which is what I will do next time.

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Reviewer:

Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

Reviewed: Oct. 17, 2004

I used a regular (4 lb) chicken, and used garlic salt in place of the regular. It had a decent flavor but not as special as I had hoped. However, it had most beautiful, crisp brown skin I've ever managed on a roasted chicken. Didn't make the salsa so I can't comment on that part, but perhaps that's why I found the chicken lacking. Went well over Mexican rice.

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Reviewer:

ASHLYNNS MOMMY

Cooking Level: Expert

Living In: Mesa, Arizona, USA

Reviewed: Aug. 19, 2002

THIS RECIPE MUST HAVE DROPPED DOWN FROM HEAVEN! ABSOLUTELY TOP OF THE LINE! JUST GIVE YOURSELF A BIT MORE TIME TO MAKE THE SALSA THEN WHAT THE RECIPE STATES, OR MAKE SALSA AHEAD. MY THANKS TO THE SUBMITTER OF THIS RECIPE.

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