Reviewed: Sep. 28, 2008

Very nice, light flavor. I used 4 boneless, skinless chicken breasts instead of a chicken quartered. I also grated 5 cloves of garlic instead of 3 chopped. Simple and versatile, I serve this with brocolli or over a salad for a light dinner.

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BigAspirations

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Leawood, Kansas, USA

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Reviewed: Sep. 23, 2008

really good marinade for the grill good cold too

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Suzy

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Reviewed: Aug. 23, 2008

I marinated these for over 24 hours and served them with the Tzatziki Sauce I recipe from this site as well as Spinach and Rice (Spanakorizo) recipe. It was wonderful! I will definitely make again. :)

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Sarah

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2008

Yummy and easy! My daughter was quite proud that she made the marinade and that it turned out so good. Will be making this many times in the future.

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DCB

Cooking Level: Intermediate

Home Town: Cleveland, Wisconsin, USA

Living In: Fond Du Lac, Wisconsin, USA

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Reviewed: Jul. 21, 2008

I used split breasts and added salt to the marinade; very moist and great taste. I liked how the lemon taste was subtle and not overpowering. Will make this again.

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deuxbebes

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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Reviewed: Jul. 12, 2008

I really liked this but I used dry ingredients instead of fresh. I think next time I'm going to add a little more lemon. I marinated for 2 days and I would have liked the lemon to be more prominent. Thanks!

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Jul. 9, 2008

Wonderful, Greek flavor. I used chicken breasts, butterflied for quick cooking. They marinated for only a couple of hours and I grilled them on a cast iron grill. I served them with pita bread, cucumber, tomato and tzatziki sauce. Great meal!

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Ginger

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2008

Way too lemony for my taste. Definitely not worth the time (or money) to marinate then cook this entree. Will not make again :(

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marie_is_me

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Arlington, Tennessee, USA

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Reviewed: Jun. 24, 2008

Very good flavor. We used a couple of pounds of chicken and still had plenty of marinade. I used all dried herbs, including the garlic (used garlic powder). I added the equivalent of 2 extra cloves of garlic (we like garlic a lot), and I also added the zest of 1 of the lemons I juiced. We only marinated for about 3 hours. We used chicken legs and boneless, skinless chicken breasts and it tasted great on both.

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RobynsOnlineWorld

Cooking Level: Expert

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Reviewed: Jun. 24, 2008

This was good although not as flavorful as I had expected with the long marinating time.

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Mary

Cooking Level: Expert

Home Town: Coventry, Connecticut, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: Jun. 20, 2008

This is a great base recipe. The chicken comes out flavorful and tender. I knew to add my favorite seasonings for chicken, salt pepper and cayenne to suit our tastes. Without these the recipe would be a bit bland.

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DEEVA1

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 14, 2008

This chicken came out wonderful! I usually use boneless skinless chicken breasts. I always make extra to have the next day cut up on a salad. The whole family loves it. Always look forward to grilling season to make this recipe.

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Tina

Cooking Level: Intermediate

Living In: Saint Clair Shores, Michigan, USA

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Reviewed: Jun. 4, 2008

This chicken turned out great! Grilled it and used it in pitas with lettuce, tomato, red onion and the easy greek cucumber sauce from this site.

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SUSAN201

Cooking Level: Expert

Home Town: Cambridge, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: May 19, 2008

Great for a light, grilled meal in the summer.

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Bethanie Rose

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Bristow, Virginia, USA

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Reviewed: May 12, 2008

Very tasty recipe. We had this with Baked Tomatoes Oregano and loved every bite. Thanks for a great recipe!

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Scott K

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Reviewed: May 4, 2008

With the first bite, I instantly knew that I spent WAY too much time preparing a mediocre recipe. Cutting and chopping the three tablespoons of fresh herbs took an aweful lot of time for the end results. I won't be making this again.

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chow doctor

Cooking Level: Expert

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Reviewed: Apr. 12, 2008

This was very yummy! We cut the recipe in half as there were only 2 of us. Followed recipe to a T. Except added a a pich of salt. Only marinaded 3 hours and it was very flavorful. Grilled on a charcoal grill. Will definitely grill with this recipe again. Thanks.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2008

EDIT: I just tried this again using the FRESH, not dried, herbs. What a difference this makes! Definitely "5 star material"! I would imagine this would work with any combination of fresh herbs (I'm going to try basil and rosemary next!) Old review: I am sure I would rate this "5 stars" if only I had used fresh herbs rather than dry! Even with the dried herbs the chicken was quite tasty. I used the chicken, along with tomato and onion, to make pita sandwiches for tonight's dinner. I then topped it with my "Easy Greek Yogurt Cucumber Sauce" as a spread. Delish! I'm saving this to my recipe box.

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