Reviewed: Nov. 18, 2009

easy marinade that really added flavor to the chicken when refrigerated overnight. I used fresh limes for the lime juice and tossed the limes in with the chicken for the marinating overnight (obviously discarded before cooking).

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Jolena74

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Reviewed: Nov. 3, 2009

It was good. I had made this with a whole chicken as I didn't want to go through the steps to cut it up. I think I'd rather have chicken peices. Used 1 tsp cumin. Otherwise used the recipe as it is. Came out tender.

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lenihan5

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Reviewed: Sep. 28, 2009

We thought this was pretty good. I cut back on the cumin a bit and added a little chile powder and cayenne pepper. I don't think it needed quite so much oil. It was a bit greasy. When I make this again, I'll use less. Thanks for the recipe!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 25, 2009

my whole family loved this recipe. I marinated the chicken overnite, and cooked it for 55 minutes, and it turned out very tasty and moist. I will make this again and again. This recipe is a keeper!

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LOVELEIGH98

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Reviewed: Sep. 25, 2009

I made this recipe and used a whole chicken instead of chicken parts. A visiting friend commented that the smell of the marinade was savory and made her hungry. The chicken marinaded for about five hours and that was enough to suffuse much of the meat with garlicky-sweet flavor. The browned bits of seasonings on the skin was a big plus. This fed my family, including picky children, without any complaint, only compliment! I did serve with rice, but could see how with mashed potatoes and turning the pan drippings into gravy it would've been excellent too.

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