Reviewed: Aug. 24, 2009

Wonderful flavor, easy technique. However, I can't figure out why the recipe calls for "divided use" with the chili powder, so I used the full 2tbl. in the seasoning mix.

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Reviewer:

annt

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: Walnut, California, USA

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Reviewed: Jun. 19, 2009

This was wonderful! I left the chicken in the brine for two days because things kept coming up and I just didn't have time to grill. My hubby was pleasantly surprised and really loved the flavor and juicy, tenderness. I will definitely do this again.

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SuCQ

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Reviewed: May 30, 2008

This was good, but needed a little more seasoning for my taste. It turned out very tender and juicy.

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Eblueiz11

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Reviewed: Apr. 15, 2007

Chicken has great flavor & very tender. I cooked it in the oven, so I also added liquid smoke & 1/3 cup olive oil to seasonings. Thanks for a great recipe!

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kari

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Reviewed: Apr. 27, 2003

My husband and I love this recipe - we soaked it in the brine for an hour as recommended and covered it with seasonings. We had excess seasoning so we added the rest of a bottle of beer and basted the bird several times while cooking. The breast of the chicken was SOOOO tender and it cooked all the way through. I even had to use a 4 pound bird - all I could find - and it was done in the time specified in the recipe. Definitely something I'll do again. I picked off the rest of the chicken and will use on nachos! Thanks for the recipe.

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Reviewer:

SSBRYANTTX

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Reviewed: Nov. 25, 2002

I used the spices in this recipe to season a standard beer-butt chicken. My entire family raved about this.

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Reviewer:

LINDA885

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Reviewed: Nov. 12, 2001

This recipe was faster than the time shown. I simply added the chicken to the brine for an hour and spiced it up and then placed it on the grill! The depth of flavor was incredible and I was able to make it with boneless, skinless chicken breasts without the breasts coming out dry!

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