Reviewed: Nov. 11, 2007

I marinated the chicken for two day's rather then the shorter time suggested. Grilled on very low heat for an hour, the end result was a very moist and very tasteful bird.

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BigSausage

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Reviewed: Nov. 5, 2007

Very good chicken dish! This was a nice change of pace. Healthy and easy! This is now in the rotation! I served this w/ a tortellini salad from this site and hubby always asks for more.

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MIAMINESSA

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Reviewed: Oct. 20, 2007

Delicious, healthy, and easy!

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iluvfargo

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Reviewed: Sep. 8, 2007

Very good. I had to use dried herbs instead of fresh. I am interested in seeing what happens with a shorter marinade time.

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CHIBE

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Aug. 31, 2007

This recipe was very tasty. I only marinated it for 6 hours or we would have eaten at 11pm!! Good flavor, served with greek salad and greek potatoes.

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MISS ALLI

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2007

I followed this recipe as originally submitted except for the following revisions: 1). used dried oregano instead of fresh oregano (but I DID use fresh rosemary and thyme) 2). I let the chicken marinate for more than 48 hours. With that said, I was very disappointed with the final results. While the chicken did turn out very moist, it was extremely bland. Not sure why? I thought the extra marinating would make it more flavorful. As a result, I would be very hesitant to try again considering how much I had to pay for the fresh herbs. Didn't have the WOW factor I expected, but wasn't necessarily bad either, thus the 3 star rating.

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STACYB1967

Cooking Level: Intermediate

Home Town: Green, Ohio, USA

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Reviewed: Aug. 15, 2007

This is great. I've made it a few times already and it is so simple to put together. I've also marinated some pork chops in this and those tasted great. A good way to use up my fresh rosemary and thyme.

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Kerri H.

Cooking Level: Intermediate

Home Town: Saint Albans, Vermont, USA

Living In: Fairfield, Vermont, USA

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Reviewed: Aug. 11, 2007

This was great! I made the recipe just as listed, except I used thighs and marinaded them overnight. Put them on the BBQ grill and they turned out fantastic..took iceburg lettuce, and leaf lettuce alone with Walla Walla Onions, cucumbers, tomatoes from my garden, and warm pita bread and Tzatziki sauce. I cut the chicken into bite size pieces after letting meat sit for about 10 minutes. Made for a great light summer meal. Will make again for a larger family gathering!

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Clark Hamblen

Cooking Level: Expert

Home Town: Clovis, California, USA

Living In: Buena Park, California, USA

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Reviewed: Aug. 9, 2007

The beauty of this recipe is that no one dislikes it. It is one of those rare dishes that pleases everyone: picky children, teens, adults with food allergies. I served this at my daughter's birthday party and the crowd (12 and 13 year old girls) ate it up. I recommend salting and peppering the chicken right before you put it on the barbecue. I served it with a make-your-own Greek salad bar, homemade pita bread, and tzatziki. People swooned, and no one complained!

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ASHLEY_S

Cooking Level: Expert

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Reviewed: Jul. 22, 2007

For Joan K, the fuss about it is that is extremely tasty, easy,fast and good for a hot summer night. I made chicken kobobs and served them with couscous w/mushrooms and sun-dried tomatoes from this site. I'm making them at least once a week and I never heard "again this?".Thank you Karen, your recipe deserves 10 stars!

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Adina

Living In: Thornhill, Ontario, Canada

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Reviewed: Jul. 3, 2007

Very nice blend of flavors. Nice and lite and made the boneless chicken breasts nice and juicy.

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lgilli

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Reviewed: Jun. 15, 2007

what's all the fuss about?

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joan k

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 14, 2007

Absolutely the best chicken we have ever eaten! It was so good, everyone kept going back for leftovers. Even the kids loved this one! I marinated it in a large ziplock bag over night. It was so quick and simple to throw it on the grill the next night. A great busy day recipe and wonderful for company too!

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Brenda

Cooking Level: Intermediate

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Reviewed: May 14, 2007

I think the Mediterranean, between the Greeks & the Italians, has the corner on the market of great cuisine. I love the flavors and the health benefits. For this one, I used boneless, skinless chicken breasts and did everything else as written. Served alongside a Greek salad; great simple fare. Added a bit of salt to the marinade; would probably reduce the amount of olive oil next time. Thanks for the recipe, Karen!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Apr. 29, 2007

Oh so good!! Only used 1/4c. olive oil and the rest of the recipe remained the same. Delicious.....made this with Tomato Feta Salad on this site and grilled asparagus.....great dinner and family loved it! I did omit the rosemary and substituted with dried thyme.....very tasty.

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SLJ6

Cooking Level: Expert

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Reviewed: Apr. 28, 2007

The chicken was really moist and flavorful due to the marinade. I will definitely make this again.

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Lynardo

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: New Cumberland, Pennsylvania, USA

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Reviewed: Apr. 15, 2007

This recipe was great! I doubled the recipe and made it for a group of 16. I used boneless, skinless breasts and thighs and cooked them on the George Foreman grill to save the hassle of grilling for such a large group. I used all fresh herbs and marinated the chicken overnight. Wonderful!

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Linda M

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Reviewed: Apr. 4, 2007

No complaints from my household.

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Jaime W

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2007

This was very tasty. My husband has already asked me to make this again. I think it could stand to have more lemon flavor, as the lemon flavor just didn't stand out. Next time I will definitely double the lemon. Even so, it was very moist and flavorful. And sooo easy to make. I broiled it in the oven instead of using the grill. With the pan on the second rack closest to the top (top rack is too close) I broiled the chicken with the oven door slightly ajar. Just waited till the chicken was a little brown, then flipped the breasts, and repeated. I served this with a Greek salad and I also made cheese filled phyllo triangles. Very filling meal.

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Paige

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2007

A very good marinade. Using this I stove top fried these whith excellent results. The next day I grilled these on my BBQ with terrific results. The chicken was very moist and tender and tasted great...Thanks.

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