Reviewed: Jan. 29, 2012

I marinated for about 30 hours. The oven was in use so I grilled the chicken. The flavors really penetrated the meat, and every bite was a treat. Thanks for a great recipe.

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Reviewer:

3669c

Cooking Level: Expert

Home Town: Goshen, Indiana, USA

Reviewed: Oct. 14, 2011

I use this recipe for pulled pork in the slow cooker. EXCELLENT! Just mix all the marinade ingredients together (except the oil of course) and pour over the pork in the slow cooker and let it go for 6-8 hours. FABULOUS! My family and friends love it! Thanks for the recipe

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Reviewer:

tk815

Reviewed: Aug. 25, 2011

Double garlic

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Marci

Cooking Level: Intermediate

Reviewed: Aug. 22, 2011

Next time, I will double the garlic. We love garlic! Awesome Recipe.

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Reviewer:

chola

Cooking Level: Expert

Reviewed: Jun. 13, 2011

My husband made this for us and although we loved it (the chicken had great flavor), we found that ½ cup of oil was waaaay too much! Next time he makes this he is going to try with a ¼ of a cup of oil, possibly even less than that. Also, he let it marinade overnight; I don't think 4 hours is enough to infuse all the flavors into the chicken. Our 11 year old, extremely picky eater loved the taste too; otherwise we would add some chilies to spice it up! And I agree with one other reviewer, you could easily have this with mashed potatoes and turn the drippings into wonderful gravy!!! Thanks for a great recipe, minus some of the oil for us!

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JOESMAMANICOLE

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 26, 2011

I guess I was expecting much more flavor from the marinade than what I got. Don't get me wrong, the chicken was tender and moist, but I just didn't taste much in the way of seasonings. Next time, I'll probably add some more cumin and maybe some smoked paprika or hot sauce for some zing. Thanks, Karmicflower.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: May 21, 2011

Really good marinade. I had a busy day planned so I threw all of this in the crockpot without ever marinating it and cooked it on low all day. It was very flavorful. I just shredded up the meat to serve with tortillas and toppings. The only thing I might do a little differently is to put the shredded meat on a baking pan and crisp it up in the oven just a little. It was great this way but I enjoy carnitas this way. I used bonelss chicken thighs (what we had) and avocado oil instead of evoo.

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Reviewer:

Amber

Cooking Level: Expert

Living In: Mesa, Arizona, USA

Reviewed: May 5, 2011

This is the little black dress of chicken marinades -- suitable for the oven or the grill. The first time I made this, I roasted a butterflied chicken using a short marinade time (maybe 4 hours). Fantastic flavor with a crispy skin. The second time I used this recipe, I cut the oil amount by half, used the citrus zest and marinated skinless bone-in chicken thighs overnight. Grilling low and slow produced *the* most flavorful grilled chicky. This has quickly become a favorite - thanks karmicflower.

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Reviewer:

Nicolette

Reviewed: Mar. 7, 2011

Used chicken breasts, cut into hunks for kabobs. Marinated 4-6 hours then grilled on my grill pan indoors. Chicken was juicy and good, but I wasn't wow'd.

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Reviewer:

MYPRETTYPEONIES

Cooking Level: Intermediate

Home Town: Accokeek, Maryland, USA

Living In: Ithaca, New York, USA

Reviewed: Feb. 17, 2011

I liked this very much! I'm falling in love with Cuban food, at least the dishes on this site! Made as written, except did not heat garlic & spices in olive oil first, and I am sure it would have been even more tasty if I had. Even with unheated oil it was 5 stars!

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