Reviewed: May 27, 2012

I am giving this 4 stars, mostly because the meat came out tender. Used 1/2 the oil and doubled the lemon. Added fresh herbs, but still would like more flavor. I left it in the marinade just short of a day.

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Reviewer:

Penny Sanchez

Cooking Level: Intermediate

Reviewed: May 15, 2012

I LOVE this recipe! My family is Greek, and it was a big hit with them!

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Reviewer:

Lex6534

Cooking Level: Intermediate

Living In: Lake Charles, Louisiana, USA

Reviewed: May 11, 2012

I was experimenting again in the kitchen and I used this recipe as a base for creating an Italian/mediterranean marinade for chicken because I want to serve it with Fettuccini Alfredo for a local VFW Sat. night dinner. For 4 chicken breasts, I used basil/oregano instead of paprika and only 1/2 tsp of pepper, more garlic. I exchanged the lemon juice for 1-2 TBl of roasted garlic rice vinegar and 3 TBL of white wine vinegar along with 1/2 cup of olive oil instead of 1 cup. My husband grilled it on the BBQ. We all enjoyed it and my husband who does not like chicken kept giving compliments. I usually have leftovers of chicken and I did this time, but instead of everyone leaving it for mom to eat, my son came home the next day and ate the rest. And they keep saying how good that chicken was!! I will be making it for home and the Sat. night dinner!

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Reviewer:

pasorose

Cooking Level: Expert

Home Town: Paso Robles, California, USA

Reviewed: May 9, 2012

The Chicken grilled up really nice. It had a lot more flavor then I was expecting. Juicy too.

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Reviewer:

Renee Z

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Monrovia, California, USA

Reviewed: Apr. 30, 2012

Quick, easy and unmistakeably Greek. Malasta!

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Reviewer:

PC Guy

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Reviewed: Apr. 6, 2012

Great recipe halved the oil and tripled the garlic. Only had time to marinate for 1 hour and it was still tender. I also cut the Breast into tenderloin like strips to help it cook faster. Didn't have any paprika but was still delicious!

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Reviewer:

Schmoy

Reviewed: Mar. 6, 2012

very good marinade! I only kept the chicken in the marinade for 20 minutes(had to eat and run!) and it was still so tasty! I didnt measure but I am sure I put in more lemon and garlic, as i love them, no paprika though and for side dishes, I made fresh spinach sauteed with EVOO and garlic and fresh mushrooms with pasta sauteed with EVOO, garlic and Parmesan cheese with basil and oregano, s&p, what a meal! "oh so good";-) Thanks for the chicken recipe!

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Reviewed: Feb. 28, 2012

what a fantastic way to change up chicken breasts!

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Reviewer:

FIREBRAND95

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Reviewed: Feb. 3, 2012

Delicious! I used 1/2 c. olive oil, probably 5 T. lemon juice and marinated in pyrex smaller rectangle dish and baked in the same dish at 400 for 20 min. Nice and moist and delicious!

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Reviewer:

Betty P.

Reviewed: Jan. 26, 2012

To make the marinade penetrate faster, I use a jaccarder to make many small holes in any type of meat and the flavors penetrate faster. Also, if the breast is thicker on one end, just slice half way thru like a book to make everything more even. This recipe is FABULOUS,easy and will give you many left-over options. I did reduce the oil, increase the garlic, lemons and added good oregano. Used a stove top grill and used an instant read to prevent over-cooking. Enjoy!

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