Reviewed: May 17, 2006

It was VERY tasty. I had to use dry herbs - the substitution is 1 tsp of dried for 1 tablespoon of fresh herbs. I marinated it overnite and it was very moist.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: May 11, 2006

So good and so easy. I used boneless skinless chicken breasts and cooked them on my George Foreman grill. They only take about 4-5 minutes, depending on the thickness of your chicken pieces. I would add a pinch of salt to marinade. Very tender, juicy and flavorful.

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SOUP LOVER

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2006

This was great. I used pork chops instead of chicken and wow it was so yummy. I also used dry herbs. It's great on the grill when the outside gets crispy. What a winner. Can't wait to try it on chicken

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5 users found this review helpful

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Jenna_66

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Schaumburg, Illinois, USA

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Reviewed: Mar. 19, 2006

Great! A nice blend of seasonings...didn't change a thing.

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Jan. 25, 2006

This is a wonderful and easy recipe!!! My entire family loves it and requests it often.

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2 users found this review helpful

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Danah

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Reviewed: Jan. 24, 2006

My 13-year-old daughter, who suddenly hates everything I put in front of her, absolutely loved this recipe! I've already made it twice in the last 3 weeks. Because it is too cold out to use my grill right now, I put the chicken in the oven for an hour at 350 degrees F. Served with wild rice, salad, and hot dinner rolls made dinner a hit in my house!

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15 users found this review helpful

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Ann M.

Cooking Level: Expert

Living In: Espanola, New Mexico, USA

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Reviewed: Jan. 9, 2006

This was really good. Thank you.

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SHANNONMS1

Cooking Level: Intermediate

Home Town: Poulsbo, Washington, USA

Living In: Silverdale, Washington, USA

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Reviewed: Nov. 10, 2005

I didn't think this was amazing, but I didn't use fresh herbs. It was good, but lacked that definitive taste I was looking for. Served it with pitas, so they might have absorbed some of the flavor. Fresh herbs would probably help.

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ELIZABETHT

Cooking Level: Expert

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Reviewed: Aug. 31, 2005

I am a caterer and made this for a wedding rehearsal dinner a few months ago. It was a huge hit! I used boneless, skinless chicken breasts and pounded them so that they were uniform in thickness. I marinated the chicken for 2 days & grilled them about 3 1/2 minutes per side. I garnished the platter with lemon halves, roasted heads of garlic & sprigs of fresh rosemary. My only suggestion is to be careful with the fresh oregano...it is very pungent, so don't get carried away!!

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68 users found this review helpful

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Staceybru

Cooking Level: Expert

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Reviewed: Aug. 24, 2005

This tastes exactly like one of my favorite dishes in a Greek resturant that I used to live near. Now I can make it at home!!! Thank You!!!

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HIREK

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Reviewed: Aug. 21, 2005

The fresh herbs make this a super "keeper" recipe.

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2 users found this review helpful

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selhull

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Reviewed: Aug. 15, 2005

OMG...this is so good. If I could give it 10 stars, I would. Used whole legs since we both like dark meat. Marinated in a ZipLock bag. It's worth having an herb garden just for this recipe. Did it over medium heat and turned often so it didn't char. Just left the herbs on it on the grille. Served with chunked potatoes tossed in EVO with dried herbs, wrapped in non stick foil, then wrapped again. They only took 5-6 min. on each side, then put them in the top section of the grille while the chicken cooked and they were done perfectly. We used medium heat instead of high. Just served with sliced tomatoes and green peppers from the garden. NO cleanup at all. Think I'll probably just freeze my herbs at the end of the season so they'll be "fresh" all winter. Even my other half complimented me. Thanks Karen

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jgtonto39

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Reviewed: Aug. 9, 2005

You can't go wrong with this!

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CATWALK16

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Aug. 3, 2005

Overpowering lemon flavor. Good light dish but not my summer favorite.

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MATHTUTORRITA

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Reviewed: Jul. 4, 2005

Excellent recipe, which we have as a regular meal now. A little prep work is required, but it's worth it. Sometimes I add a little feta cheese on top.

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ABROTHERS

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Living In: Apex, North Carolina, USA

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Reviewed: May 11, 2005

Could have been zestier. The marinade smelled great but the flavor mellowed out too much during cooking. I did put foil down on the grill for the first half of grilling time - and then let it "blacken" (and it really did!) for the last half.

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ROCKES

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2005

Pretty good. I baked the chicken in the oven instead of grilling it and it was fine. Served with a romaine salad with feta cheese and Greek dressing.

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DOGLOVER22

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Reviewed: Apr. 8, 2005

I love this recipe. It tastes just like a chicken dish served at my favorite Greek restaurant. I am so excited that I have found a recipe for it!

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1 user found this review helpful

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Minnie

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Reviewed: Mar. 11, 2005

This was a good marinade - it kept the chicken moist. To me, it wasn't much different than another other citrus based marinade ... nothing too greek about it.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 7, 2005

This chicken is excellent. I have prepared both on the barbeque and in the oven. It turns out well no matter how I cook it. I have also substitued dried oregano, rosemary and thyme for the fresh (about 1 tsp of each).

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ROBINANNE2

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