Southwest Chicken

From: Crazycook in PA

On Jun 7, 2009

I put the rub on some boneless, skinless chicken breasts and marinated it overnight. Although I like spicy foods, this was way too overpowering and way too salty! We did not care for this at all!

From: Roxygirl in Colorado

On Jan 28, 2009

Great chicken! I rubbed a bit of olive oil with the seasonings into the chicken breasts and grilled on our gas grill. I cooked it immed. and found it juicy and flavorful. I didn't find it too sweet at all! Maybe it was the grill but I tasted the spices predominantly. I served with tortellini and alfredo sauce and tossed salad. I will make this recipe often! Thanks for posting cookinrooky. Roxygirl

From: Pot Scrubber

On May 15, 2006

I can't imagine WHY I cooked this dish- I'm just glad I did. I usually don't like meat cooked with sugar. I like things spicy not sweet. After seeing the other pungent spices used, I decided to give it a go because I had some leftover Mexican rice to use up. It wasn't sweet at all! It was delicious! I only had dark sugar and therefore my chicken was dark but it wasn't burned. I upped the cayenne to 1/2 tsp. The amount of rub thoroughly covered 6 drumsticks without a speck of rub left over. Dugan loved it and said it reminded him of his mom's recipe where she coated chicken with taco seasoning and baked. This chicken paired with some Mexican rice was a welcome change of pace and Dugan wants it moved into our chicken dinner rotations. Thanks for the surprise!

From: Night Owl

On Jan 23, 2007

A delicious mix of spices with a little sweetness. I also reduced the salt. I did not let the rub sit for 4hrs, I'm sure it would be better but it tasted great anyway. I did loosely place a piece of foil over at the 30 min mark as I was afraid the outside would overcook before the inside was done. Removed foil the last 5 min. 350 may be a better temp. in my oven. Will make again. Thanks!