Reviewed: Jul. 8, 2009

Delicious and easy.

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Hilary

Cooking Level: Beginning

Living In: Denver, Colorado, USA

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Reviewed: Apr. 22, 2009

Delish. Used this marinade for boneless skinless chicken breasts, spicy and great. I might add a little more acid (vinegar or lime juice) next time because we like the tang.

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melissadee

Cooking Level: Intermediate

Home Town: Selma, California, USA

Living In: Ripon, California, USA

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Reviewed: Oct. 29, 2008

Excellent marinade. I added more garlic and chipotles and bbq'd split chicken halves over lump charcoal with mesquite chunks. Very moist and flavorful... Oh, and that skin! A crispy delight! Thanks for the recipe.

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Sandy (AZ)

Cooking Level: Expert

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Reviewed: Sep. 18, 2008

I marinated the chicken over night, recipe as is, and it turned out excellent. Will for sure make again.

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PJS3434

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Reviewed: Sep. 4, 2008

Very good marinade. I used extra chipotle peppers and marinated the chicken overnight. Then I used the leftovers for enchiladas. Yum!

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Eblueiz11

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Reviewed: Jul. 19, 2008

This was out of this world and definitely the spiciest chicken I have ever eaten. I have searched everywhere for a truly spicy chicken without any sweetness and this is it! I would dare to say it rivals the flavor of the Chipotle Restaurant marinade. I followed the directions, using boneless skinless chicken breasts but I think you could leave out the salt entirely (not so great for you) and not miss it. After marinating for 7 hours and grilling for 4 minutes each on the George Foreman this made a very hot dish! Definitely great for the winter time on a cold day. Prepare to guzzle a gallon of water, though!

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Cathy

Cooking Level: Intermediate

Home Town: Patchogue, New York, USA

Living In: Wilton, Connecticut, USA

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Reviewed: May 25, 2008

The close up picture of the chicken is not this recipe. Please do not be confused this is not a sauce, but a marinade. Try this for extra spicy. Put you chicken in a strainer and then pour the marinade over it. All the little pieces of chipolte stick to the chicken. Tell me what you think. If I see you all like it I have a fresh salsa to go with it. nothing like you will ever see. Just wait for my next post. Buen Provecho

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Reviewer:

David Huntzinger

Cooking Level: Expert

Home Town: San Marcos, California, USA

Living In: Tegucigalpa, Francisco Morazán, Honduras

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Reviewed: Jan. 31, 2008

This is the best chicken we have ever had! I used boneless, skinless chicken breasts and the entire can of chipotle peppers (because we like it spicy)! Definitely a keeper in this house!!!!!!

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JHOOBSTER

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Reviewed: Jan. 23, 2008

Super spicy!!!

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Polaroidbaby

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Jan. 20, 2008

Very good. I used an entire 12 oz can of chipotle. Instead of a whole cut up chicken, I used boneless skinless breasts and thighs. Since it is winter and didn't want to use the charcoal grill, I broiled it using my gas stove. Turned out great. I can't wait to try them on the grill in the spring. I served along side Poblano stuffed with charizo, shrimp and rice from the food network site. Fabulous dinner.

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Reviewer:

ryliesmommy

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Dec. 9, 2007

Great flavor!

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lgilli

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Reviewed: Oct. 15, 2007

love this, I had a bbq and everyone wanted the recipe. the next time I made it I only had 1/2 the Worcestershire so i use 1/2 soysauce and it was great. good recipe david

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