Reviewed: Nov. 4, 2009

I'm not certain what all the fuss is about. The recipe was OK, but I've definitely had better chicken marinades. Perhaps if it were to marinate significantly longer than the twenty minutes suggested, there would be stronger flavor.

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Naked Chef

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Oakland, California, USA

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Reviewed: Oct. 29, 2009

Pretty good. It started to burn, so I had to turn down the heat, and add a little more olive oil to the pan. I will make this again.

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Kimberlie

Home Town: Bradford, Pennsylvania, USA

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Reviewed: Oct. 25, 2009

I needed to make something quick that didn't require a trip to the grocery store and found this recipe! My boyfriend raved about it!!

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Lindsey

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Oct. 8, 2009

The balsamic marinade for this chicken was very flavorful and delicious - yummy! I did not make any changes. I like the idea of marinating the chicken all night and putting it on the grill. My boyfriend commented how much he liked it so it must be really good!! We will be using this recipe again.

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vegasmom08

Cooking Level: Expert

Home Town: Orem, Utah, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 3, 2009

Excellent, mouthwatering, perfect

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Belle

Cooking Level: Professional

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Reviewed: Sep. 30, 2009

This recipe was really easy and very delicious! I made two baches of the marinade and used the other batch on the veggies. I followed that directions and marinaded the chicken for 10 minutes on each side. If you don't have a lot of time...the 20 minutes worked well. But if you prepare the recipe earlier, marinating the chicken overnight would be great too. My husband and I loved it and I am sharing the recipe with people at work.

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Stephanie

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 24, 2009

I made this for my boyfriend for dinner, he absolutely loved it! We did not change a thing. The only thing that I will try next time is to marinade the chicken over night. Thanks!

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Amber

Cooking Level: Beginning

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Reviewed: Sep. 9, 2009

you can leave in the marinade all day

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CJEAPRN

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Reviewed: Sep. 1, 2009

Very flavorful, I wasn't expecting it to taste so amazing.

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Kirsten P.

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Reviewed: Aug. 25, 2009

This was very good. I did cut the white sugar back to 1 tablespoon as two just sounded too sweet.

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lgilli

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Reviewed: Aug. 22, 2009

Chicken with a kick! Oh how chicken can seem so bland and monotonous, BUT this chicken was delightful, tasty and a definite repeater! I followed the recipe to the "t" and loved it. Even hubby liked, which I was sure he would not because of the "Balsamic" addition.

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Amanda

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 14, 2009

This recipe was delicious! Very moist and flavorful and the leftovers were excellent used on salad the next day!

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Megan Anne

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Reviewed: Jul. 28, 2009

This was very flavorful! I marinated mine for about 4 hours and then grilled it, which worked very nicely. I did not brush the marinade on the chicken as we grilled. It was plenty tasty without adding extra.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 20, 2009

I followed the recipe exactly except the marinade was doubled...I should have left the original amount. He thought it was definately a keeper and better than my usual marinade. I thought it was a little sweet but, overall, very good. I served it with Roasted Potatoes from this site.

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tobytyler11

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Reviewed: Jul. 20, 2009

I made this just as the recipe calls for although I did pour some of the marinade into the fry pan and let the chicken cook in it.YUMMY!! The chicken was very moist and the sauce is incredible. I made this with roasted vegatables and sopped the vegetables up in the sauce. Next time I will definitely take others advice and make extra sauce. My fiancee loved it and the appreciative noises at the table ensured this one to go directly into my recipe box.

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nitenurse

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Reviewed: Jul. 14, 2009

Wow, I am AMAZED at how yummy this is. I usually don't try a recipe unless it has many ratings, so I was very nervous about wasting food. It was so perfect. I didn't use as a marinade because I didn't have time so I quadrupled the sauce mix (I added very finely minced onions and peppers)and then boiled it to reduce it and use. I pan fried chicken breasts (bone in) with salt and pepper and then when they were done, poured in the reduced sauce. I let it boil and bubble for about 10 mins. OMG my whole family loves it. Fantastic.....

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KDUMAINE

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Reviewed: Jul. 6, 2009

I also followed this recipe as it is... LOVED IT!!!!!Definitely one for the recipe box.

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Crysta

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Reviewed: Jun. 25, 2009

I followed the recipe to the letter and it produced the most beautiful, moist flavorful white meat chicken. Wonderful alternative to the teriyaki/soy marinades. Thanks for posting.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Jun. 22, 2009

great- i was surprised- i thought it would be more tart- but the sugar melded out the flavors quite nicely- i did add more garlic and a touch more sugar.

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foodlover

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Moscow, Moscow (Federal City), Russia

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Reviewed: Jun. 21, 2009

i didn't marinate the chicken (i just cooked the chicken with salt and pepper), but i did reduce the sauce and roll the chicken around in it before i served it. I thought the sauce was delicious, but it was a bit too sweet for my taste (i LOVE vinegar). Next time i will take the time to marinate the chicken.

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