Grilled Mexican Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 18, 2008
I did not add all the water and I did not have saffron. I did use smoked black pepper, I also doubled the amount of juices. This is the best chicken it is really tender and flavorful. It is very forgiving I converted the the recipe for 30 and it still worked great I still used less water.
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Reviewed: Dec. 20, 2008
I followed the recommendation of a previous poster and brined the chicken (always brine the chicken, anyway). Used about 2 T lime juice and a handful of cilantro - blended all into a Vita-Mix (though a blender would work as well). Phenomenal!
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Reviewed: May 15, 2008
The key to this is soak the chicken in salt water for an hour. This seasons the chicken and keeps it juicy. The marinade is excellent!
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Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 10, 2009
The chicken that comes from this brine is juicy and delicious. The only change I made was to extend the chicken's soak in the lime/pineapple/water mixture. Let it go most of the day, pulled it out, grilled it, and it was great.
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Photo by McCrearyacres

Cooking Level: Expert

Home Town: Bronson, Kansas, USA
Living In: Davenport, Iowa, USA
Reviewed: Oct. 4, 2011
we cut the chicken into chunks, used real lime, doubled the saffron b/c ours was a bit old, and rather than marinating, we cooked the chicken directly in the marinade. we added a bit of corn starch and put it over rice. Very tasty!
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Reviewed: Apr. 12, 2008
My husband and I did not like this at all. It has no flavor.
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