Reviewed: Jul. 21, 2009

This was delicious. Will definitly make again.

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Reviewer:

BaByBaMz

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Reviewed: Jul. 20, 2009

this was so delicious. my family devoured it i served it with couscous and a side salad, i will absolutely make this again good job! : )

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Reviewer:

blinksgirlie006

Cooking Level: Expert

Living In: San Antonio, Texas, USA

Reviewed: Jul. 12, 2009

good! added a little honey to the olive oil & lime juice, very tasty. wished i had more marinade :) thanks

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CooksW/Love

Cooking Level: Intermediate

Home Town: Murrieta, California, USA

Living In: Los Angeles, California, USA

Reviewed: Jul. 11, 2009

Great recipe. I doubled the amount of cayenne pepper to give it a little more spice.

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Reviewer:

Pethan

Reviewed: Jul. 8, 2009

12/7/09 I made & reviewed back in July. I made it again this weekend and marinated it longer - 5 hours - and it was a little too tangy. I think I will cut back on the oil next time. Still a great recipe I'll make again and again. 7/8/09 - This was fantastic! I used boneless chicken breasts (adjusted grill time), kept the same ratio of juice to oil, marinated 2 hours - super great flavor! I reduced the reserved marinade by half and used as final glaze. Thanks for the deliciousness Tina!

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Reviewer:

SOFTCHELL

Cooking Level: Expert

Home Town: Pearl, Mississippi, USA

Living In: Cedar Grove, New Jersey, USA

Reviewed: Jun. 23, 2009

Wow, this was awesome. I added some cumin to the rub because I love it, and substituted red pepper flakes for cayenne because I didn't have any. It was just spicy enough, my kids devoured it, as did my husband. This is definately a keeper!

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Reviewer:

Manderbet

Reviewed: Jun. 5, 2009

Really good! I decreased the lime to about 1/2 cup and used about 3 tbs. olive oil. I used the same amount of spices as suggested ( I omitted the cayenne - too spicy for my kids). I roasted the chicken at 450 because it was raining - but will definitely make again on the grill.

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Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: May 7, 2009

LOVED this! Have used it with chicken breasts and pork tenderloin too. Fab recipe and oh so easy!

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Reviewer:

Micki B

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Kalamazoo, Michigan, USA

Reviewed: Apr. 26, 2009

I was really surprised at how good this was - I was expecting a fishy taste, but it was not. I HIGHLY recommend using albacore tuna rather than the regular mushy tuna. Much better taste and texture. The capers are fabulous! If you don't have them on hand, wait to make the recipe when you do. I sprinkled fresh grated parmesan on top for a perfect finish. Also, you can make this just from what you keep in your pantry. I made a special category called "Pantry" for recipes like these for when I'm low on fresh groceries.

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