10 stars for sure..This marinade was fabulous. The only changes were I doubled the recipe and added 3 limes opposed to two(for which I used a glass lemon juicer to get all the juice possible and the pulp) some zest from one lime and instead of garlic powder I went with a fresh clove minced and I also added in some fresh cilantro for our taste preference. Marinaded for 3 or so hours and I couldn't eat enough pieces. YUMMY! The perfect amount of lime and chili taste. Will be making often this summer. Thanks!
This recipe was delicious! I followed it exactly and doubled it so I'd have enough to marinate all the veggies in. I didn't exactly taste either the chili or the lime I just tasted that it was delicious! My husband said he could definitely taste the chili though. I wouldn't recommend marinating it longer than 4 or 5 hours though b/c I marinated for 4 and the chicken was starting to fall apart...the combination of lime juice and vinegar really breaks down the chicken quickly!
I did not make kabobs with this; instead I marinated 4 chicken breasts overnight in the marinade and broiled these. They were really good and tender with a nice kick to them.
I have made this so many times I habve lost count. Great on the BBQ or if it;s to cold outside I broil (but watch it not to close to the top)I have also cooked in a skillet if I am in a real hurry. Try cooking with tomatoe peppers and pineapple chunks on skewers my daughter par boiled potatoe then put that on a skewer with the chicken brushed the potatoe with butter great for a picnic.
These are definitely more spicy than flavorful and come out very moist. I marinated these for 6 hours and skewered the chicken with red and green peppers onions and cherry tomatoes. Next time I think I'll use crushed garlic vs. garlic powder and increase the amount of lime juice for a bit more citrus flavor. Overall it was very good served with southwestern rice. If you like spicy food try this one.
Made this vinaigrette a few weeks ago and will be making it again tomorrow night. I subbed Key Lime Juice and a clove of crushed garlic. Marinated chicken shrimp and veggies (green & yellow squash green & red peppers cherry tomatos mushrooms and pineapple chunks) before tossing them all on the grill. Thanks.
oh my goodness-someone please make my parents stop telling me how good this was!!!I made this on Memorial Day and they haven't stopped foaming at the mouth for them since.Not only a keeper but a staple at every picnic from here to the end of time for my Mom and Dad apparently.Thanks for a great recipe-you helped me win over some tough critics!!!
These kabobs were a huge hit at our barbecue--everyone raved. The blend of citrus and spices was wonderful! I marinated the chicken in a Zip-Loc bag for 1 hour. The only thing I did differently was add about 1/2 tsp salt to the marinade which really helped bring out the flavors. I didn't thread any veggies on the skewers. Instead I grilled eggplant zucchini and red pepper slices separately and served them alongside accompanied by Caribbean Sweet Potato Salad (also from this site). Thanks for a great new marinade!
I was surprised how good this tasted. I doubled the marinade for 2 B&S chick. breasts; sauteed in skillet as we don't have a bbq and served over rice and sprinkled cheddar cheese on top. Even my picky husband liked it!
I did not care for this followed the recipe to a tee an could not taste the chili or the lime. Sorry.
