Reviewed: Nov. 12, 2009

Fantastic!! As others suggested I tweaked this. Used 1/3 c. olive oil for 3 brts to cut fat, doubled garlic & lemon juice. YUMMY. Will make again, thanks for sharing!

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MHBMHB

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Reviewed: Nov. 7, 2009

My family went crazy for the taste of this chicken. Marinating it for the full 24 hours is essential. However, the olive oil can be adjusted to less, maybe cut it in half and it is just as effective.

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Giancarla

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Reviewed: Oct. 29, 2009

We used a suggestion on the site and tripled the lemons and garlic. We also marinated the chicken for two nights instead of one. One of the best!

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Jairus

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Reviewed: Oct. 12, 2009

yummy! Added a lot of extra lemon and garlic, but it was really a success! I've taken a relatively new interest to cooking, so it felt good to make something that came out so delicious on one of my first attempts.

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leah0027

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Reviewed: Sep. 26, 2009

The chicken tastes like regular chicken. It didn't taste very well at all. No mean to be rude but it had no flavor ro it.

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charlotte

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Reviewed: Sep. 3, 2009

Loved this! I did it on pork kebobs and I let it go overnight. I thought the flavor was great. It grills just beautifully. Can't wait to actually try it on chicken. Served with AR "Orzo and Tomato Salad with Feta Cheese." Yum!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 19, 2009

This was a winner! Instead of lemon juice, I used one of my swanky lemon flavored olive oils. I added fresh thyme to the marinade. I marinated only 1 hour before cooking and right before placing the chicken in the oven, I added some italian seasoning. The family loved it! My husband said, "You're becoming quite the chef". My daughter said, "Please make this again". My son said, "Mommy, this is good! It looks just like the food on TV". So, I will make this very simple, but fantastic chicken again.

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Perna

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Reviewed: Jul. 29, 2009

this was great! I made minor changes: I halved the oil, added a little rosemary and extra lemon, I marinated for only 6 hours, served with feta cheese on top - and I baked in the oven instead of grilling. so good! I'm keeping this in the rotation.

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Carli79

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 23, 2009

I followed several other reviewers suggestions and halved the oil. It came out moist and delicious. I will be using this recipe again and again. It would be delicious sliced on top of a salad.

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Jen

Cooking Level: Expert

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Reviewed: Jul. 20, 2009

This recipe was fantastic! I allowed it to marinate for an extra 24 hours and the chicken turned out juicy and tender. I found that substituting garlic salt for garlic cloves works just as well!

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kyla

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Reviewed: Jul. 17, 2009

My husband is a very picky eater, and he LOVED this recipe! I like to add a little bit more paprika to the recipe for more flavor, but now I make it up and keep a bottle of it in my fridge to have handy for the next BBQ!

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Quilting Crazy

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Reviewed: Jun. 15, 2009

Great, simple marinade that made the chicken very tender and flavorful.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 25, 2009

It was tender chicken, but a little one dimensional in flavor, all I could taste was garlic. I get that it is called Garlic Chicken, but I didn't really taste the Greek part of it. There are other marinades that are more to my liking for a Greek flavor, but if I want garlic chicken I would use this marinade.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: May 12, 2009

LOVED the simplicity and taste of this chicken! I added more garlic (but I always do!) and kept everything else the same. This is going to be a repeat at our house in the near future!!! Thanks!!!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: May 6, 2009

This had a fantastic flavor. We served with long grain rice.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Apr. 19, 2009

Very good! Used minced garlic instead of crushed.

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brilyn

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Reviewed: Apr. 18, 2009

We all love this recipe!! I put my chicken breasts in a freezer bag and pour in some olive oil, fresh squeezed lemon, rosmary, garlic, thym, parsley !!and Articoke hearts, whatever else you love. Let it marinad overnight. Brown chicken the next day and pour marinad over an simmer for 45

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DARCIEN007

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Apr. 17, 2009

These were so juicy! They had awesome flavor! Great marinade. ALso, added more garlic and lemon.

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: Mar. 12, 2009

Good, strong flavor if you half the oil and double the spices. Tangy and peppery more than garlicky though. My family and I liked it quite a bit, so I'll make it again.

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