Reviewed: May 20, 2011

I love this recipe. Very flavorful and healthy. I use a heavy hand with the ingredients for 3 large (skinless, boneless) chicken breasts and broil for about 5 minutes per side. I only flatten the chicken a bit with my hands. Fresh cilantro is a must. I marinate all afternoon.

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Reviewer:

sweet tea

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Cocoa, Florida, USA

Reviewed: Mar. 31, 2010

As written, this recipe says to let stand for an hour. I think it needs much more time in the marinade because after only an hour our chicken didn't really taste like I had done much of anything to it. Also, I had a hard time keeping chicken from burning on my Foreman grill, so this is something I think really needs to be done low and slow. I know I will not make this recipe again as written; I will have to make some adjustments if I do. Unlike many of the other reviewers, I actually did use ground Chipotle Pepper... so maybe subbing that and a longer marinade is why they liked theirs more.

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Reviewer:

SeReNdIpItY

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

Reviewed: Mar. 23, 2010

Extemely moist and flavorful chicken. I didn't have cayenne pepper so I substituted crushed red pepper.

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Reviewer:

MORABITO79

Reviewed: Mar. 11, 2010

Wasn't too bad. I used sour cream instead of yogurt. Added tsp of Adobo seasoning, and I baked it as suggested at 350 for 30 minutes.

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Reviewer:

Designer Coleman

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

Reviewed: Mar. 3, 2010

Really good. I baked it instead of grilled (30 minutes at 350 F). I also added some garlic powder. Wonderful over Herb-Butter Pasta!

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Reviewer:

angelajoh

Cooking Level: Intermediate

Home Town: Tabor, Iowa, USA

Reviewed: Feb. 26, 2010

Super moist, and really quick/easy to throw together! I used all chipotle chili powder instead of the chili powder and the ground chipotle pepper (we love the smoky heat of chipotle chili powder). I switched the cilantro and used parsley as we are not fans at all of cilantro. I also baked instead of grilling due to a cold and snowy night! Had mine marinading for several hours, although I am sure it would have been just as great for just the hour! Very yummy, look forward to trying it on the BBQ!

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Jan. 30, 2010

This was a tasty change from the typical BBQ chicken. I never marinated with yogurt before and I think it kept the chicken really moist. I didn't have chipolte, so I used cayenne instead. Was not disappointed. Will make again.

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