- Most Helpful
- Highest Rating
Made this recipe for the first time this weekend and all agree this is recipe is excellent! We made it just as written. Plan to make again, and again, and again!
This is very delicious! I have made it 5 times now now and this is what I do: I marinate the chicken overnight and serve it without the glaze, I don't think the final glaze step is needed. Cut the salt back by at least 1/4, I cut it down by 1/2. Used balsamic vinegar instead of white wine vinegar. I think the temp should be at least 375 degrees if not 400 degrees for about 45 minutes. A few extra limes are goood to give it more tartness. I have grilled this as well with excellent results! Thanks for posting Marla.