Reviewed: Nov. 22, 2009

I only had chicken breasts (boneless, skinless) and followed a rater's review that the chicken was sauteed in some butter and the sauce was added to the covered pan. It was very, very moist chicken and very flavorful. DH and I concluded that we like the seasonings and spice, but next time we will cut the cinnamon from 2 teaspoons down to 1 (neither of us really like that strong of a cinnamon taste). Great recipe! Thanks!

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2obies

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Nov. 11, 2009

This was delicious! The chicken was moist & bursting with flavor! I substituted the 2tsp of Chili powder with 1tsp of Chili Powder & 1tsp of Cayenne pepper. I used an entire jalapeno for extra spice. I also doubled the chicken broth/honey marinade and used 1C. of it to serve as the liquid for Instant Rice. This really tied the meal together! Will definitely make again!

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weston55

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Reviewed: Sep. 13, 2009

The overall flavor was pretty good, but wasn't quite what I was hoping. Still, it was enjoyed by all so thank you!

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Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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Reviewed: Aug. 20, 2009

Yummy! I cooked it on the stove instead of baking it and doubled the jalapenos because we love spicy. Got a "thumbs up" from my brother =)

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klw4christ

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Reviewed: Aug. 4, 2009

I used filleted boneless breasts (about 1/2 inch thick)so I baked the chicken with the rub only for about 7 minutes, then basted a few times with a total of about 15 minutes in the 450 oven. They were delicious! I will make this again!

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Ladybug

Cooking Level: Intermediate

Home Town: Portland, Maine, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Jul. 22, 2009

This called for too much cinnamon and the basting sauce didn't "stick" to the chicken. Won't make this again.

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CCAMSMOM

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 13, 2009

This had great flavor! If you really like spicy you should kick it up and add the whole jalapeno! This is super good!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Apr. 12, 2009

This was absolutely delicious and so different from the average homemade chicken dish. Used skinless chicken breasts, cut the tenderloin off and then cut the breast in two to make strips. Once the rub was applied, browned the strips in a pan and then just poured the sauce in with the chicken and cooked the whole thing that way. Worked out great, very moist. Another tip, the broth/sauce would make an amazing base for an asian soup all on its own.

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AlexisM

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Reviewed: Mar. 29, 2009

Honestly, I did not care for this at all. My boyfriend and I LOVE spicy food, so that wasn't the problem. It just wasn't interesting. AND it was overcooked. I followed the recipe directly.

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850sarah

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Reviewed: Mar. 23, 2009

After the first bite my husband and our neighbor both said "this is a keeper". Great recipe. I used skinless, boneless chicken breast and seared it first as somebody suggested. Then I doubled the sauce and poured it over the chicken and put it into the oven. Yummy. I would probably reduce the cumin next time. I served it with Basmati rice.

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Chris

Cooking Level: Expert

Home Town: Fulda, Hessen, Germany

Living In: Laguna Niguel, California, USA

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Reviewed: Mar. 2, 2009

This had a really interesting flavor, not like anything I've made before. I thought it was more eastern than southwestern. I had this over basmati rice with peas, and I doubled the sauce and spice rub recipe like some people suggested so there was plenty. I used 3 chicken breasts, just put all of the sauce in after the first 15 minutes, and the meat came out so tender and tasty. Definitely a keeper!

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Jess

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Feb. 18, 2009

I used boneless, skinless chicken thighs and browned them in a skillet before putting in the oven. The only changes that I made were that I added extra jalapenos and used New Mexico chili powder. I used the leftover sauce to mix with brown rice. This was a very unusual flavor, but very delicious. My husband loved it and I will definitely it make again!

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Desert Girl

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 11, 2009

This recipe was one that fiance put as a "must try again." That's saying a lot from him because he's really hard to please. While we were eating, his father came in and tried a bite. He loved it as well. I was skeptical about the cinnamon with the chili powder and cumin but it was a nice change of pace. We will definitely be making this one again!

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moonbeach03

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Living In: Covington, Tennessee, USA

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Reviewed: Nov. 20, 2008

This recipe was very good tasting. My husband really likes it. I will make it more than several times more. It's a keeper, thank you very much for sharing this recipe.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Oct. 23, 2008

This recipe was good, but the sauce never thickened and seemed pretty irrelavent to the outcome of the recipe (probably because I seeded and removed the ribs from the jalapeno, making it minimally hot). The spice rub was good though.

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MYETHANMOM

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 22, 2008

Unfortunately this was not good. My bf liked it, but that's because he likes to sweat when he eats spicy foods. The spiciness was terribly overwhelming. I even drowned this in sour cream and it was still too spicy. I was hungry cause I could not tolerate more than a mouthful.

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Phiny

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 8, 2008

We did not care for this at all. The combination of cinnamon and cumin was not appealing and did not go well with the basting sauce. Also, my basting sauce never thickened, even after reducing it by 1/3.

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SEY1

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2008

We made this tonight and WOW! It was fabolous. We used two chicken breasts but same amount of everything else. We had just enough sauce so if you are going to use more than two chicken breasts; I would definitely double the sauce ingredients. Also, we had to use cornstarch to thicken the sauce as others have also done. It was very good and didn't find the cinnamon overpowering at all...a great blend of spices. We will definitely make this again!

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Janell and Shannon

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2008

This was a very good dish. The cinnamon was a different twist, but the flavor cannot be substituted. Don't be afraid to try it! The reason I am only giving this four stars is because my sauce never did thicken, so I ended up adding some cornstarch I had mixed with water. Other than that, a five star dish!

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