Reviewed: Aug. 22, 2008

This was very good. I'd give it 4.5 stars.....easy and very tasty. I grilled them on my George Foreman grill. A hint** I marinate meat by making the marinade and then pouring it into a zip loc gallon size bag. I put the meat inside and shake around to coat it and then I put it into a smaller bowl so that the sides of the bag are up and the meat is surrounded by marinade.This way it isn't lying flat and you don't have to turn it constantly.

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Valerie

Cooking Level: Intermediate

Home Town: Garden City, New York, USA

Living In: Pewaukee, Wisconsin, USA

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Reviewed: Jul. 26, 2008

This was a pretty good basic chicken recipe. It definitely needs more red pepper flakes- I doubled what the recipe called for and it still was not enough for us. But overall a good recipe. I think I'll try it again but add something else to give it more oomph.

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Shannon

Home Town: Los Angeles, California, USA

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Reviewed: Jul. 20, 2008

Great summertime flavors. I would add a little more red pepper next time. Leftovers were great cold the next day.

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Leah H.

Cooking Level: Intermediate

Home Town: Wilkes Barre, Pennsylvania, USA

Living In: Groton, Connecticut, USA

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Reviewed: Jul. 18, 2008

very flavorful

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renee

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Reviewed: Jul. 18, 2008

I just made this for dinner. I was told by my 6yr old "your the best chicken stick maker". I took 4 skinless chicken breasts and cut into strips for skewers. followed the recipe minus the red pepper as I was out instead added some jerk seasoning to the mix. Before pouring on the chicken I added a rub of salt, pepper, garlic and season salt to the chicken then poured the mix over the chicken and let marinate about 5 hours. Before grilling i did add more jerk seasoning on about half the skewers my husband and I love the kick! Chicken was moist and juicy...Served w/ white rice and mixed veggies...will keep this one!!

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ashandcamsmom

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Garner, North Carolina, USA

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Reviewed: Jul. 15, 2008

This is our family's favorite chicken!!! i use olive oil instead of the vegetable oil. I did not use the lime zest. I switch off - sometimes i use lemon juice and sometimes I use lime juice. I chop up a whole lot of fresh basil (instead of the oregano) and sprinkle in some dashes of McCormick Montreal Steak Seasoning (no need to add extra salt - there is plenty of large grains of salt and pepper in this flavorful spice mix!) Usually i cut the chicken cutlets really thin, but this time i decided to put a wooden skewer through two thin strips of chicken. The result - DELICIOUS! My family loved it! I have never seen them eat so much chicken in my life! This is a true keeper!!!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jul. 2, 2008

I make a very similar recipe, but use chicken tenderloins, olive oil instead of vegetable, and add in 1/2 tsp of chili powder and 1 1/2 tsp cumin. Also up the red pepper to 1/2 tsp. Delicious!

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Jul. 1, 2008

wonderful. I make this with mushroom risotto, I'm making it again tonight!

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princesslane

Cooking Level: Intermediate

Home Town: Belfair, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Jun. 25, 2008

This is my absolute favorite for grilled chicken. I like to add a little bit extra hot peppers for a bit of extra bite! I share this recipe all the time

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missliss

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jun. 12, 2008

Yum, yum. So quick and easy! Both my husband and I enjoyed this recipe. I did however, marinate over night and added a bit more red pepper and cayenne for flavor. I will use this recipe again in the future

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Autumn M

Cooking Level: Beginning

Living In: Macon, Georgia, USA

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Reviewed: Apr. 21, 2008

it is a great recipe..however i added a little brown sugar to the recipe to suit my taste..and you get sweet spicy grilled chicken..my hubby loves it..

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nanakhairul

Home Town: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Apr. 13, 2008

The lime and red chili flakes gave the chicken nice tang and heat. I was looking for something flavorful enough to serve on a bed of rice with some grilled veggies. I don't think the flavor in this was enough but after tasting it I sliced it up and served it in tacos.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 28, 2008

I scaled this to three chicken breasts and only used 1 tablespoon of oil, but 3 tablespoons of lime juice. Also used garlic powder instead of minced garlic and 1/8 teaspoon cayenne instead of the other peppers. I marinated it for 2 1/2 hours. I grilled the chicken on my Cuisinart Griddler and it turned out so juicy and tender, but not very flavorful. The amount of cayenne was perfect and it had a nice spice, and we could taste the oregano, but the lime barely at all even though I tripled the amount! I will experiment more with this in the future and use more lime juice, more garlic, possibly add some ground cumin and let it marinate for at least 8 hours.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Mar. 28, 2008

This was delicious, although I changed the recipe a bit. I was not in the mood to measure anything, but I ended up putting maybe a couple TBSP of olive oil, the juice from one lime (tried to get juice from a second, but I couldn't get any out, lol!), a very small amount of lime zest (couldn't find my zester and had to improvise), 4 cloves of garlic (because we love garlic at my house), some oregano, crushed red pepper flakes and black pepper, and omitted the salt. I marinated for about an hour-ish...then ended up cooking in a pan on the stove. It turned out fantastic, with just the right amount of spice and lime flavoring. :)

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Kim

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2008

Yum! My husband found and made this marinade and we really enjoyed the flavor. He also added a touch of cayenne. We ate the chicken breasts with veggies on the side but I think it could be incorporated into a fajita or other mexican dish. Loved it!

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MMSITTIG

Cooking Level: Intermediate

Home Town: Highland, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Mar. 4, 2008

This was a good recipe. I've saved it to prepare again. I used 1/2 breasts on the bone with the skin removed and was pleased with the flavor and juciness of the meat (obviously, take care not to over-grill or they'll become very dry). If time permits, I'll definitely marinate longer - overnight if possible.

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AKrause

Cooking Level: Expert

Living In: San Ramon, California, USA

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Reviewed: Mar. 1, 2008

Easy & very good!

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Housie

Cooking Level: Expert

Living In: Dallas, Georgia, USA

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Reviewed: Nov. 5, 2007

We marinated this for about five hours. Delicious.

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Boilerbaker

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 16, 2007

Love this recipe!! Easy to do and it's quick. It's a repeat recipe for us for sure.

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Natalie

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Clovis, California, USA

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Reviewed: Jul. 26, 2007

I rarely give bad reviews but feel i need to here :( After reviewing i decided to use more lime juice, ended up using the zest and juice of 2 limes plus some more (2 tbsp) bottled lime juice. Used about 2 tsp hot pepper flakes, 3 cloves garlic AND marinated for 8 hours. Spicy? yes that part was fine but i had absolutely no taste of lime..maybe a slight hint but not at all what i was hoping for. Very plain tasting. I ended up dipping my chicken in my salad dressing just for some flavour. 6 chicken breasts aren't that cheap so i would definintely not make this again.

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