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Reviews for: Photos of Spicy Garlic Lime Chicken
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1 of 2366
This was very good. Very easy. I made a couple adjustments; I halved the hot pepper- was still very zippy. I added 3 Tablespoons chicken broth. I covered it at the end and had to cook it more like 12 min not 5min but the breasts I used were very thick. I think I might pound them a bit next time. All in all this recipe rocks. It was so quick and easy.
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(83)
I made it just as stated in the recipe and it turned out fantasmic! I did as some of the other readers suggested and doubled the amounts on the spices and it was enough to cover 4 skinless chicken breasts from Trader Joes. We also had the black bean / couscous salad on this site and it was a fabulous combination. Not a bit left for leftovers. One note....Several people have commented on the sauce and using real garlic in place of garlic powder. It seems that will prevent the sauce from setting up. My sauce was golden and very smooth with a creamy texture using the garlic powder. I wouldn't change a thing other than the spices being doubled up for complete coverage of the breasts...otherwise the spices may be sort of sparse!
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(58)
This dish was very flavorful and tasty. I didn't even really measure out the spices- I just used more of what we like and less of what we're not crazy about. I served it with white rice and used the sauce over the rice. I also saved the extra lime juice and poured it over the chicken and rice. I recommend using more than 3 TBS of lime juice.
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(55)
The sauce is wonderful! DH and i were licking the plate and fighting over the last piece of chicken!
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(55)
I like to use this recipe to make quick chicken soft tacos. I will usually double all the ingredients EXCEPT the salt and I omit the butter. If you mix all the ingredients together in the morning and marinate the chicken in the spices/liquid all day you get a more flavorful end result.
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(50)
Five stars for the ingredients & flavor even though I prepared it my own way: Made the spice rub in the morning using 1 tsp. garlic powder 1/2 tsp. salt & 1/8 tsp. cayenne (other spices as written). Rubbed this all over & under the skin of 4 chicken thighs & refrigerated all day. Later I combined the butter oil 1 clove minced garlic lime juice & 1/3 cup chicken broth in a saucepan & let it simmer for a while to create a basting sauce. We grilled the chicken & when it was almost done we began to baste it with most of the "garlic-lime sauce" & saved a bit to pour over the top when serving. Everyone loved it chicken stayed juicy & was full of flavor from the spice rub then the lime sauce added a nice lift. Served with "Green Rice II" from this site for a pleasing meal!;p
Helpful
(42)
Delicious outcome but who wants to get out eight spice bottles and measure such tiny amounts every time you cook. I'll definitely make this again and again so I mixed up a batch of the spice mix and have it available in a shaker for next time. I may even put it on some other meats like hamburgers steaks and pork chops.
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(39)
I didn't have any chicken in the freezer so I used boneless pork tenderloins instead. My husband and I loved it! It made beautiful golden brown pork chops. A hint when using with pork: omit the salt.
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(28)
Made recipe as is and do not taste the "spicy" in this one. It tasted more like too much lime and salt. So I would suggest cutting back on the lime and salt and add more cayenne for spice to suit your level of spiciness. Besides when it is done and if you think it needs more salt you can always add more to taste. This recipe for chicken also had a slightly bitter taste to it and perhaps it would be better to use some fresh garlic chopped or minced (whichever you prefer) and chopped onion-sauteing the garlic and onion first before adding the chicken to the pan.
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(15)
