The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 13, 2009
Hubby liked this recipe, I'm not sure it's my "cup of tea". Funny, I read the reviews saying too lemony and my complaint is that I couldn't taste the lemon. I'm not giving up on this recipe though, I think I might marinate the chicken with the lemon and mustard for a couple of hours next time and see if that improves the lemon flavor for me. Otherwise, hubby enjoyed it, he said he could taste the lemon, so maybe it's just me.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 7, 2009
Used two lemons and 6 limes to = 3/4 c. Doubled all spices except salt. Marinated in bag 3-4 hrs. Used no butter but instead sprayed baking dish. Was not soggy. Like someone else, boiled the rest of the marinated then I thickened it with remaining breadcrumbs then added apple cider to create the right consistency. The next time I made it, just boiled the marinade only and poured it over the chicken. It was equally as good. I did have to bake it an additional 15 minutes after turning, for a total of 45 minutes after turned.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 29, 2009
Very tasty chicken! Instead of bread crumbs I coated the (skinless) chicken thighs with flour and crushed pretzels. Used the leftovers in chicken pot pie. The citrus juices gave it a nice kick.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 9, 2009
Right now this stands to lower rating simply per my method of cooking: George Foreman instead of the BBQ. Will try again with bone-in chicken. A bit dry with skinless boneless.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Apr. 19, 2009
This recipe is great! I left it the way it was and it turned out fabulous...and fierce. Like Richard Simmons. Don't be scared to try it because it is awesome!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 16, 2008
This was really great. I lightly coated the chicken with the lemon-mustard mixture and used a coarse ground mustard. I had a lot of the mixture left over and I should have just thrown it out or made a dressing out of it. When you add the rest of it to the pan, it makes the bottom of the chicken soggy.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.16 star rating.
Reviewed: Jun. 3, 2008
My children both thought this recipe was not very good. Both my husband and I found it waaayy to lemony.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: May 26, 2008
Thank you for a great chicken recipe. I used boneless chicken breasts and marinated them for 4 hours.I also cut the butter to 3 T. as suggested. This is a keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Apr. 17, 2008
its soggy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 29, 2008
Yummy! I made this recipe with skinless, boneless chicken thighs and marinated them for an hour like other reviewers advised. Didn't have enough lemons and limes so I added the juice of 1/2 an orange to equal about 10 Tbsp of citrus juice. Since the thighs didn't have skin I just coated them with the bread crumb mixture, drizzled a little melted butter on top and baked them in the oven. It wasn't necessary to brown them in a pan first. The chicken came out juicy with a really nice citrusy, curry flavor. I might add some garlic powder and cayenne to the crumbs next time but I will certainly make this easy, flavorful dish again! Served it with brown rice and sauteed green beans. Very very good!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 9, 2008
I left out the curry powder and added cumin and Penzey's Tuscan Sunset spice mix instead. I also didn't use as much butter - probably about 4 T. I also turned the oven to 400 degrees and cooked the chicken 20 minutes on each side. It crisped up really nicely.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 11, 2007
I marinated it overnight and i did not use breadcrumbs. The chicken still came out a little dry, but i used breast tenderloins, since theyre little chicken strips and it made a great apitizer that everyone loved.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 18, 2007
This was pretty good, but the flavors were a little too strong for me. Chicken was nice and tender though!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 21, 2007
Excellent!
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Surprise, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: May 29, 2007
the spices in the coating were GREAT together--i was a little worried about the curry but it blended well...all the coating remained behind in the pain after baking however...all in a lumpy soggy pile. (AND i had browned first!) i think maybe it should have been baked at a higher temperature.
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deb

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: May 27, 2007
GREAT!!! We had everything but the lime, so . . . we replaced the lime with "Mikes Hard Lime" beverage and the "curry" was replaced with a spice blend. It was GREAT! Thanks
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 22, 2007
I only marinated my chicken (I used breasts) for 15 minutes and this still had plenty of kick. After reading some of the other reviews, I opted to spray each piece of meat with a non-fat butter spray after I had coated them in the crumb mixture. It definitely wasn't soggy. They turned out well and I will make this again. However, the leftovers weren't very desireable because they were soggy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Apr. 8, 2006
This is an awesome recipe. I will definitely be making this again. Thank you for submitting it!
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Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA
Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 6, 2005
Excellent! This Chicken has kick!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: May 6, 2005
Tasty enough if you like a soggy coating. Marinated in citrus juices & dry mustard for two hours. Didn't use butter; lightly coated pan with olive oil. 1.5 cups crumbs, doubled spices & zest. Re-coated both sides of chicken prior to 'turning.' I wouldn't serve this for company.
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Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA
Living In: Vienna, Virginia, USA

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