Reviewer:

HADDIE78

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 4, 2012

I goofed and made this 44 hours prior to grilling and it was tremendous! Yummy. I added a little Lawry's Garlic Salt and Lawry's Salt while grilling. Perfecto!

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Reviewer:

Sherree

Reviewed: Sep. 2, 2011

I like it! It was easy and very moist!

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5 users found this review helpful

Reviewer:

newcook

Reviewed: Aug. 23, 2011

Just OK. A little dry when cooked on medium heat, but tried it again on low and the result was much better.

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3 users found this review helpful

Reviewer:

sunshinesteva

Cooking Level: Expert

Reviewed: Aug. 9, 2011

Made this for a dinner party and there were no leftovers.

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4 users found this review helpful

Reviewer:

curttori

Reviewed: Jun. 18, 2011

A keeper. Had fresh basil from the garden, crushed the garlic instead of chopping. I used boneless thighs and chicken breast, baked it at 375. When the chicken was cooked I removed it and set it aside, added half a can of chicken broth and a couple of shakes of flour. Served over hot spaghetti with the sauce and we loved it. A great quick recipe for busy nights.

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5 users found this review helpful

Reviewer:

kellygrube

Reviewed: Jun. 6, 2011

So moist and delicious! No burning on our infrared grill!

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3 users found this review helpful

Reviewer:

knickstark

Reviewed: Apr. 17, 2011

Marinated all day. Delicious. Served with garlic pasta recipe.

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4 users found this review helpful

Reviewer:

Kstorms

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Jan. 5, 2011

The best chicken I have ever tasted!! Love the Basil. I have made it without the basil because I didn't have any and it is not the same. Has to have it, the more the better.I serve it all the time and everybody I know loves it.

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3 users found this review helpful