Reviewed: May 25, 2012

This was sooooo good!!!! Taking the suggestion of another user, I doubled all of the dry ingredients. I let it marinate for about three hours, slapped them on the grill and ..... trust.... your taste buds will thank you for preparing this yummy dish ! Make sure you DOUBLE the dry ingredients. I could taste the ingredient blend with each bite.

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Reviewer:

TexasStyle

Cooking Level: Intermediate

Home Town: El Dorado, Arkansas, USA

Living In: Houston, Texas, USA

Reviewed: Apr. 11, 2012

Entirely TOO strong and I only marinated for 40 minutes. If you LOVE vinegar you will like this. My advice is to not pound the chicken thin and to add some brown sugar or something to make it sweet rather than mouth-puckering tart. I will not be making this again even with modifications.

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Reviewer:

Raising Kane

Reviewed: Mar. 26, 2012

Never again.... salty and strange flavored. Maybe skip the chili powder? But I'm not going to try and find out.

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Reviewer:

mgreason

Reviewed: Feb. 26, 2012

This marinade makes the chicken breast really juicy and flavourful. Will definitely be using this again and again!

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Reviewer:

MLemire

Cooking Level: Expert

Reviewed: Feb. 22, 2012

way too "vinegary" for our taste

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Reviewer:

Julie

Reviewed: Feb. 7, 2012

Good added fresh garlic but next time less balsalmic needed

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Reviewer:

ceharley

Reviewed: Jan. 29, 2012

What an excellent recipe! I made this tonight for my boyfriend and it was a complete success! The only thing I did different was to only use 1/2 cup balsamic vinegar, use italian seasoning in place of the oregano, rosemary, and parsley, added fresh garlic, and a splash of OJ. Let marinate overnight, and cooked at 350 for about 30-35 minutes. The chicken was wonderfully moist, and so tasty. My bf remarked he could taste many different flavors in the chicken as well. I will definitely be making this again! Thank you for the recipe!

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Reviewer:

DMGIRL

Cooking Level: Expert

Reviewed: Oct. 26, 2011

i liked it but my family did not.

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Reviewer:

mike

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Howland, Ohio, USA

Reviewed: Sep. 20, 2011

this dish is very nice. i didnt have regular balsamic, so i used white balsamic, which has a milder flavor which i preferred anyway because i think the regular balsamic would have made it a little too strong. i tweaked some ingredients too. instead of dried onion i used onion powder (fresh onion would probably work well too) and 2 cloves of minced fresh garlic instead of dried. i marinated it overnight and then barbequed it and it was very juicy and my dad even liked it, and he is incredibly picky. i will definitly make this again! :)

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Reviewer:

bolduc09

Reviewed: Aug. 14, 2011

This was good - not being a chicken eater, I can't rave, but my bf liked it, and I thought it smelled amazing. Next time I'll use it for veggies. It also made a lot!

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