Reviewed: Feb. 28, 2007

I marinaded the chicken for about 18 hours, and was very surprised and disappointed by the lack of flavor. Husband like it because of the jalapenos, but I won't be making it again. Thanks anyway,

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 23, 2006

Chicken came out soggy. It was very zingy and had interesting flavor but overall I wasn't thrilled with it.

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Andrea Duncan

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Reviewed: Mar. 4, 2004

I love some "heat" in my entrees, and this recipe supplies it. The tang from the vinegar marinade mixed well with the jalapenos to create a heart 'n soul warming dish! Thanks Lynn.

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BEACHBUM63

Cooking Level: Intermediate

Home Town: Oceanside, New York, USA

Living In: Hewlett Harbor, New York, USA

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Reviewed: Feb. 11, 2004

Hot Hot Hot! This was good. Next time I am going to skip the flour and frying and bake for one hour (baked 45 minutes and it is not long enough). I will sprinkle the chicken with paprika to give it some color. We decided that another good way to serve this is like the "Pepperoncini Beef" from this site. After the chicken is cooked strip it off the bones, put the chicken and jalapenos on a hoagie roll, top with provolone cheese and broil until the cheese melts.- Tried a second time, halved the recipe, omitted the frying, sprinkled with paprika, and cooked for one hour. Great results!

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: May 4, 2002

The meat was very tender but it was a little too "vinegarish" for us. It could have been my fault though. I only used 5 thighs and did not decrease the liquid amount. May try to play with this one a little.

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