Chili Roasted Chicken Breasts or Thighs

From: Melissa823

On Mar 14, 2010

WE LOVE IT! I use chicken legs and broil for the last 10 minutes to crisp the skin.

From: BABYBOP

On Nov 16, 2009

Oh, I was so disappointed. I cut the chicken breasts in half and followed recipe. I baked in 425 oven for 25 minutes. The extra sauce was burned on the aluminum foil and the chicken was dry. Also, the flavor was not so good. After all the great reviews, it just did not do it for us. Perhaps my oven was too hot and I over cooked it. I will not try it again. Sorry

From: Rook

On Jan 9, 2003

EXCELLENT! This recipe delivers big in the "something different" category. Yet is safe enough for finicky eaters and not so overpowering for the faint hearted who shy away from spicy foods. Don't hesitate, add it to your cookbook now. Just prepared this meal for some friends. No leftovers. I used HEB - a grocery store chain in Texas - Preseasoned Thighs for Fajitas (mainly because they were already in the freezer). The Subtle fajita seasonings blended exceptionally well with this recipe. I recommend it.

From: mommybusch

On Nov 19, 2003

This was a wonderful dish! I used boneless chicken thighs, and they were so juicy! I used 1/2 teaspoon of seasoning salt instead of salt. It added a nice flavor. I used my husband's favorite barbecue sauce, mesquite flavored Bill Johnson's. I served this with my sour cream cheesy mashed potatoes and corn. We all loved it! I'll definitely make this again. Thanks!