I'm very sorry, but my husband and I didn't like this recipe. I had my doubts to begin with, but gave it a shot. I was especially suspicious about cooking the garlic for so long, but I tried it anyway. It turned brown and crispy, and we had to stop cooking the chicken to rid the dish of all the garlic. However, the flavor of the burned garlic remained and destroyed any flavor the chicken might have had. The lime and lemon pepper didn't do anything special. I probably won't try this again, but for those who want to give it a go, I'd suggest cooking the garlic separately in a bit of olive oil for 3-4 minutes on medium-low heat, removing from heat to cool, and adding it at the end with some chopped cilantro and lime juice on top of the chicken.
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I'm very sorry, but my husband and I didn't like this recipe. I had my doubts to begin with,...