Reviewed: May 6, 2012

Fantastic! I did cut the liquids in half (but only used 3 chicken breasts) and still had tons leftover. Served with sour cream and fresh guac, with black bean and corn salad. Delish!! (the kids put it on tortillas!)

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Reviewer:

Tammy B

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Living In: State College, Pennsylvania, USA

Reviewed: Oct. 7, 2011

Very simple and bold flavors. My second attempt I used margarita mix instead of the lime juice. I tried this with whole chicken breasts, but tenderized with puncture style meat tenderizer before marinating. The margarita mix caramelizes nicely on a hot grill...top with some homemade salsa picante and it tastes great!

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Reviewer:

Mike

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

Reviewed: Jul. 26, 2011

Love cilantro so this was a no brainer! I was a bit low on lime juice so add some OJ. I had to bake the chicken because it decided to rain after 10 dry days! I broiled it a bit to finish it off. Can't wait to actually get to grill it. Thanks!

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Reviewer:

coleen

Cooking Level: Intermediate

Reviewed: Jun. 27, 2011

i added some lime zest in blender when making to add extra tartness. good but have to like cilantro better than i do to make again/

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Reviewer:

Imissy7

Reviewed: Mar. 19, 2011

I've made this several times and my whole family loves it. I use skinless boneless chicken breasts only, and when you pierce them as recommended they absorb the marinade and are so flavorful. I cut the cooking time a lot with boneless breasts, it was more like 10 minutes on each side. We even used the left over boiled marinade as sauce. This is very good with lime cilantro rice, they compliment each other well. Can't wait to make it again. Thanks Tina for such a great recipe!

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Reviewer:

thischicagogirl

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 2, 2010

Yummy! It was too cold outside to use the grill so I cooked it in the oven. I made these measurement changes: used 1 lb boneless skinless chicken breast, 1/2 C fresh lime juice, 1/2 C EVOO, 1 tsp minced garlic, 1/2 tsp each paprika & chili powder (I didn't have cayenne pepper) - leaving all the other ingredients & measurements as the recipe lists them. I was pressed for time & only got to marinate for about 10 min. I browned the chicken on the stovetop then placed it in an 8x8 baking dish, then heated the marinade in the same pan on the stovetop. Cooked the chicken, uncovered with about half of the marinade, in the oven at 400 for about 20 min. Added the rest of the marinade, covered with foil for another 20 min. It was unbelievably tender and juicy. We topped it with a peach salsa. Very yummy!

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Reviewer:

ksosbee

Cooking Level: Intermediate

Living In: Yale, Oklahoma, USA

Reviewed: Aug. 3, 2010

Excellent! I substituted paprika for the black pepper and it turned out perfectly.

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Reviewer:

cookeaze

Reviewed: Jul. 10, 2010

I love this recipie! I make it for my whole family and there's never anything left.

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Reviewer:

Phyxoz

Reviewed: Jun. 30, 2010

Very good! I was worried it was going to be dry after so much time on the grill, but it really was good and the chicken stayed really moist Thank you for sharing!

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Reviewer:

Yvonne

Reviewed: May 27, 2010

This dish was good, but previous reviewers raved more than I'm going to. I thought the salt/pepper combo was just right. It had a kick, but not too spicy. However, the sourness of the lime stood out too much. I couldn't taste the cilantro at all. I probably wouldn't go out of my way to make it again unless I had ingredients that had to be used up.

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