Reviewed: Apr. 29, 2009

Very good , easy chicken recipe. I used ground ginger, and a little bit more hot sauce than the recipe called for (about an extra 1/4 tsp), but had no issues. I took the marinade and made a sauce by adding about 1/8 cop of water, and heating it until boiling for about 30 seconds. Pouring this over the rice and chicken saved the minced garlic (my wife and I love garlic), and it kept the chicken a little more flavorful and moist. Overall, a very good meal. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jodyratti

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2009

Oh my gosh!!! This was amazing!!! I did things my own way, which I know people don't like to rate recipes based on that, but tough bananas. I highly recommend this! I used (because it's what I had), orange juice, lemon juice, oregano, oil and tabasco sauce to marinate it in. I dumped everything into a Zip loc bag, shook it up, and froze it. I thawed it today, then cooked on the stove, in the marinade. WOW. It was soooo good. Next time, the ONLY thing I'll change is I'm going to cut up the breasts into about half what they were today so they get a better sticky coating.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

newwife07

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2008

I would say be absolutely sure you have time to marinade this for a lengthy period of time as it was fairly bland. BUT... I also didn't have fresh oregano or ginger on hand; I used a generous amt of ginger powder and about the same amt of dried oregano as called for fresh. It did have a really nice mild flavor and was very moist as cooked on my George Forman grill. I served it with black beans and rice and Okra, Corn and Tomatoes (by TXgirl)from this site. Great home-cooked meal!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Linda P..

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2008

Excellent, easy, and delicious! I didn't have fresh oranges, so I used a good quality orange juice and sub'd with the Lime Zest. After reading the other reviews, I added a tablespoon of Honey and doubled the Hot Sauce. I also added a splash of Worcestershire Sauce. I beat the chicken to an even thickness between plastic wrap and marinated in a plastic freezer bag for approximately 30mins. Cooked on a gas/hybrid grill which adds some charcoal flavor. Sprinkled with Parsely and served. Because the chicken was flattened, it easily absorbed the marinade, so long marinating times aren't needed. Tender and juicy! I will be adding this one to my "CookBook"! Thank you.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JRBrewington

Cooking Level: Beginning

Living In: Essex, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2008

Wow is this good! Full of flavor after marinading for almost 24 hours. This will be my new chicken marinade.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2008

Good flavor and juicy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Annabanana

Cooking Level: Intermediate

Home Town: Connersville, Indiana, USA

Living In: Indianapolis, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2008

Good, but Nothing special.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Wayward

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2008

This recipe was alright, but nothing special. To get enough marinade to truly cover the six chicken breast halves I used, I had to use 4 times the amounts for all of the other ingredients!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

msuchef

Cooking Level: Intermediate

Home Town: Eaton Rapids, Michigan, USA

Living In: Ypsilanti, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2007

This recipe was wonderful. I felt the quantity was way off though. So I upped the portions to 20 so I could at least make 5 chicken breast halves. I also listened to reviews and added Balsamic Vinegar and honey. Which was ok but I think the vinegar took over the taste. I only had 5-6 hours so I perced the chicken with a fork numberous times so the marinade soaked al the way through faster which worked great. Next time I won't add the vinager and will add about 1 tsp honey and did increase the hot pepper sauce to 1 1/2 T. These portions are for this recipe not the increased portions that I did. Will definatly cook this again!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Laura

Cooking Level: Expert

Home Town: Cascade, Montana, USA

Living In: Cashmere, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2007

delicious!! moist and full of flavor - definitely a savor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Eskade

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2007

I made some minor adjustments to encourage the marinade, they are as follows: i increased the hot pepper sauce to a full tsp. i added 1/2 a TBL of honey, 1 TBL balsamic vinegar, the zest of the lime, and ground black pepper. Unfortuantly i did not have enough time to properly marinate the chicken I only had 3 hours I did 2 of them in the fridge and the other one on the counter top. Adding the lime zest was a bad idea the flavor took over, the honey helped to form a crust on the outside of the chicken (i used the Forman grill) but alas the flavor was still all on the outside of the chicken. My blender was out of operation so I used the ol' micro-plane and a whisk it worked just as good. I will make this dish again and give the meat a full 24 hour marinade.

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2007

Not bad, but somewhat bland. And that is after 24 hours of marinating!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AURORA625

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2006

We enjoyed this one. Cooked it in the George Foreman too & it came out well. Love the flavour. Not to strong & not too light. We only marinated for 2 hours & it was really good. Love the touch of ginger. Was nice & easy for a quick tasty chicken meal. (as long as you remember to marinate early enough! lol)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Fell4u

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2006

Enjoyed the fresh citrus flavor, very tender and moist. I would make a stronger flavored side dish with this recipe because the chicken flavor was very mellow.

Was this review helpful? [ YES ]
1 user found this review helpful