Mojito Chicken

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It was awesome. I have tried several of Guy's roasted chicken recipes and he keeps it interesting for my family and I. Keep on trucking dude.

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Strong flavors and very tasty. Leaving out the glaze next time.

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This recipe was good....ALOT of steps and stuff...the flavor was not as strong as I wish it would be...was not a fan of the glaze. Next time I would leave out the starch in the glaze.

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this chicken is delicious and easy to make. i only had to change 2 things: for my preference, i zested the limes for the marinade in addition to juicing them. i also found, more than once, that the oven temp as well as cooking time doesnt get the job done. The latter due to the fact that i can NEVER find a 3lb chicken, only 5ish pound ones. So i follow all the steps, then put into a 325 degree oven for 35-40 min. It comes out juicy, tender, and delicious every time. I also like to save the neck that come with the whole chicken and the spine from butterflying it, then freeze it and make homemade stock when i get the chance. Also, i am not too fond of the glaze either, but i had the opposite problem, it just tasted like sweetened chicken stock=GROSS! But after playing with it a little (mainly making sure to reduce it properly, and cook the cornstarch taste out of it it really does compliment the chicken well

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This is awesome!!! Love it

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I really only had to change a couple things on this, well, it didn't say what kind of brown sugar to use for the glaze, so I used dark, but, I put 2 Tbsp in instead of 1 and I decided to chiffonade the mint instead of chopping it. I also zested the lime and let the chicken marinade overnight, it came out really good! My fiance practically inhaled it! I plated it with some Jasmine rice and veggies with garlic bread.

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The marinade - perfect. Wou;dn't change a thing. I use this on whole chicken, chicken pieces, chicken wings - any chicken I want to throw on the grill, I marindae with this. It's good enough for company and simple enough for every day.

The glaze? Disgusting. I can't even begin to explain how badly this came out. Too tart, too much liquor, almost sour. Added more sugar, then just too sweet. And the underlying note in the whole mess was just plain cornstarch. Absolutely gross.

I still give 4 stars based on the chicken marinade alone, just don't waste your time (or money on the glaze.

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I COOKED THIS ALONG WITH "GUY FIERI" ITALIAN FLANK STEAK FOR A BIRTHDAY DINNER; THE FLAVORS WERE GREAT. I USED CHICKEN BREAST INSTEAD,AND LET THE CHICKEN SEASON OVER NIGHT, I MARINADE THE CHICKEN FOR ABOUT 3 HOURS THE NEXT MORNING, THEN GRILLED THE CHICKEN BASTING THE GLAZE CLOSE TO THE END.(YOU REALLY DON'T NEED THE GLAZE IT HAS A BITTER TASTE BUT SINCE I MADE IT I USED IT EVERYONE LOVED THIS RECIPE INCLUDING MY PICKY 4YRS OLD. THE CHICKEN THAT I HAD LEFT I CHOPPED SOME INTO AN SALAD FOR DINNER THE NEXT DAY AND MY SONS MADE THEM AN QUESADILLA. I WILL PUT THIS RECIPE IN ROTATION WITH REGULAR MEALS.

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The spice rub and marinade are delicious but the glaze was terrible. I'm glad I tasted it before putting it on the chicken.

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I let it marinade two days (oops. And no glaze... but that's the way I'll be doing it again next time. Sooo good.