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Bessy's Zesty Grilled Garlic-Herb Chicken
SUBMITTED BY:
Mildred Smith
PHOTO BY:
Jeff
"Though seemingly unconventional, this recipe will surely please anyone. The combination of exotic ingredients comes together perfectly to form an altogether delicious grilled chicken."
RECIPE RATING:
Read Reviews
(39)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
40 Min
READY IN
1 Hr 20 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS
4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1/2 cup white sugar
1/2 tablespoon honey
1/2 teaspoon saffron
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1 pinch dried sage
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DIRECTIONS
Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
Preheat the grill for medium heat.
Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.
FOOTNOTES
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
Approximate Grilling Times for Chicken and Poultry
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REVIEWS
Reviewed on Jan. 25, 2004 by RAI DEI
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RAI DEI
Jan. 25, 2004
SO GOOD! Saffron is a bit expensive but luckily I had some. It doesn't really add much flavor so with or without is fine. Also try this recipe without sugar and honey it's still really good. *HINT* You only need enough olive oil to coat.
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14 users found this review helpful
SO GOOD! Saffron is a bit expensive but luckily I had some. It doesn't really add much flavor...
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Reviewed on Feb. 2, 2004 by
LIFTINGHANDS
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LIFTINGHANDS
Feb. 2, 2004
definately delish. I normally don't like anything charred, but the "char" is just carmolized sugar... it's my new favorite marinade. We barbequed chicken and had it as a main corse, and i also have used the George Foreman to cook the chicken in this marinade and then sliced it up for salads. Highly recomended :)
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11 users found this review helpful
definately delish. I normally don't like anything charred, but the "char" is just carmolized...
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Reviewed on Jan. 25, 2004 by JULEEANNA
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JULEEANNA
Jan. 25, 2004
This recipe was okay, but it had A LOT of olive oil in it. Also, the saffron was too expensive and didn't add much taste. If you cut down on the olive oil and eliminate the saffron, the recipe is good, but I wouldn't put it into my regular rotation of recipes.
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10 users found this review helpful
This recipe was okay, but it had A LOT of olive oil in it. Also, the saffron was too...
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Reviewed on Apr. 9, 2004 by
AMYJ23
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AMYJ23
Apr. 9, 2004
This recipe is AWESOME. I thought the ingredients looked pretty weird altogether but thought I'd try it anyhow. My husband and I loved it. So I made it for my in-laws who loved it, and then for my family back home, and they loved it, too. Everyone I make this for has asked for the recipe. The only change I made was that I left out the saffron because I simply can't afford it! But one of these days I'd like to try it with it and see if it adds anything... NOTE: It's a few months later, and I'm on the Atkins diet. I modified the recipe and it was just as good! I omitted the honey and used Splenda in place of the sugar. My husband didn't even know the difference.
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7 users found this review helpful
This recipe is AWESOME. I thought the ingredients looked pretty weird altogether but thought...
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Reviewed on Jan. 25, 2004 by
RACHEL1070
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RACHEL1070
Jan. 25, 2004
This was good-but I won't make this a regular in my house. I did reduce the oil as others suggested. The cooking time is too long for boneless chickne. I would recommend cooking this only 10 minutes each side.
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6 users found this review helpful
This was good-but I won't make this a regular in my house. I did reduce the oil as others...
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Reviewed on Jan. 25, 2004 by LVERNE1
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LVERNE1
Jan. 25, 2004
Zesty is right. This is a great change from all the soy sauce marinades. The chicken had great flavor. I marinted it during the day as opposed for 20 or 25 minutes. I also didn't have saffron but I don't think it made a difference. I also doubled the garlic. When it came off the grill it looked fantastic. A nice brownish glaze with all the herbs basted in. My husband said this was a keeper. Make it, eat it, enjoy it.
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6 users found this review helpful
Zesty is right. This is a great change from all the soy sauce marinades. The chicken had great...
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Reviewed on Jan. 25, 2004 by LOVESTOEAT
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LOVESTOEAT
Jan. 25, 2004
Excellent, excellent and excellent!!! The recipe made a great sauce to put over egg noodles. My mom said that it was similar to something she had at the New York Hilton. She highly recommended me making this again.
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5 users found this review helpful
Excellent, excellent and excellent!!! The recipe made a great sauce to put over egg noodles. ...
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Reviewed on May 13, 2003 by Mildred Smith
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Mildred Smith
May 13, 2003
I've just recently been trying to take over some of the cooking responsibilities for my wife, and this was my first big endeavor - my wife and i LOVED it! It tasted like something you might expect to receive at a high-class restaurant!
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5 users found this review helpful
I've just recently been trying to take over some of the cooking responsibilities for my wife,...
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Reviewed on Aug. 31, 2007 by Jill Schilz
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Jill Schilz
Aug. 31, 2007
This is SO delicious. I have made this a ton of times this summer, and everyone who has tasted it cannot say enough about how moist and flavorful it is. I change a few minor things: I skip the saffron (used it once out of curiosity, and it didn't make enough of a difference to justify the price -- it's amazing without it), I cut the cayenne pepper back to just under 1/2 tsp. (to be honest, I've never tried it with the full amount, but it just sounds like a lot of cayenne to me -- 1/2 tsp. is great), I cut the amount of olive oil in half, and I increase the marinating time. I've let this marinate anywhere from a couple of hours to a couple of days (once when going away on a trip when I had to take dinner along to make a couple of days later) -- delicious, any way you go about it. Great for chicken sandwiches; equally great with rice pilaf or grilled potatoes.
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4 users found this review helpful
This is SO delicious. I have made this a ton of times this summer, and everyone who has...
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Reviewed on Jan. 25, 2004 by
MARA61
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