Reviewed: Oct. 21, 2009

I definitely recommend doing this on the grill to get the best results. I had fresh rosemary on hand which was nice and used dried thyme and dried parsley. I put everything into a mini food processor to blend. I pounded the chicken down thin and let it marinate for close to 12 hours. If you're not a fan of balsamic - use white wine or white wine vinegar. This is a great marinade. I've tried so many from this site and this is one of the best. This chicken would be great over pasta!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Sep. 1, 2009

I did not agree with the other reviewers that it had too much vinegar. I would let it marinate at least 3 hours next time. A bleu cheese sauce or balsamic reduction would go nicely on top.

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LAFEMME83

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Reviewed: Jul. 9, 2009

Love this recipe! I have fixed it several times and always have lots of compliments and NO leftovers!

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chinacatsunflower

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Reviewed: Jul. 2, 2009

This chicken was great, but I did make a few changes. Reduced the olive oil to just a couple Tbsp to save calories and thus reduced the balsamic vinegar to just a Tbsp. This made just enough liquid, along with the garlic and herbs, to rub into the 2 chicken breasts I was preparing. I have tons of fresh thyme in the garden so I patted several sprigs onto each side of the chicken and squeezed the juice of half a lemon over the top of chicken before putting it in the fridge for the day. Marinated for about 8 hours and it was awesome! Fresh herbs really make the difference if you have them.

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nancypants

Cooking Level: Expert

Home Town: London, Ontario, Canada

Living In: Denver, Colorado, USA

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Reviewed: Jun. 23, 2009

this chicken is so good! it is very moist and flavorful. and it was so easy to make. i followed the directions exactly and it was a huge hit with my family. i will definatly be making this again.

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SuperUberGoober :)

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2009

Very easy recipe, I followed directions exactly except for the amount of vinegar - that I cut to about 1/3 of a cup. Chicken was very flavorful and moist. This is a very versatile recipe depending on what herbs you decide to use.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 26, 2009

Doubled the recipe and it was enough for 5+ lbs of thighs (bone in) and 2 lbs of boneless,skinless breasts. The only disappointment was the lack of leftovers!

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MrsB

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Apr. 21, 2009

Very tasty...lots of flavor and moist! I used chicken tenders and was only able to marinate them for 2 hours and after grilling them, still found them with alot of flavor and not dried out like most grilled chicken becomes after grilling! Will save recipe for future chicken grilling!!!

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Sue

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Reviewed: Apr. 17, 2009

Ok, I didn't care for the flavor of this chicken, but my husband enjoyed it so much he asked me to make it again. I followed the recipe exactly, except I used 1/3 Vinegar as suggested. I thought the rosemary was overpowering and my husband thought it was perfect. I guess it's a matter of taste.

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LOJ371

Cooking Level: Expert

Home Town: Albany, New York, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Mar. 19, 2009

Great taste.

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jess1984

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Reviewed: Mar. 9, 2009

Since the weather was so nice yesterday my fiance got the grilling bug. He made this for dinner minus the balsamic.(We had used it all last week.) He let it marinate most of the day. It was so tender and delicious. I loved how all the herbs created this tasty little crust. Thank you for a simple yet delicious recipe.

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aly

Cooking Level: Expert

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Reviewed: Feb. 22, 2009

We upped the garlic and toned down the balsamic and even my 3 year old (who doesn't like 'dinner' foods too much) really enjoyed it.

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Corpman

Cooking Level: Intermediate

Living In: Roseville, California, USA

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Reviewed: Nov. 5, 2008

I halved the oil and only had time for this to marinade for 30 minutes. It was very good as-is, but I also boiled down the marinade while the chicken was grilling and used it as a thick dipping sauce. I'll make this again for sure.

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BATCAVES

Cooking Level: Expert

Home Town: Vinton, Louisiana, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Oct. 12, 2008

I've made this recipe a couple of time, and just hadn't reviewed it yet. I didn't have all the herbs recommended fresh, so I used half the amount of dry herbs instead. For using so many herbs, the flavor was still surprisingly mild. A good keeper.

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rebeccal

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Oct. 12, 2008

Tried the recipe. Easy to follow. Only the chicken was a bit dry. Any way to recommend to make the chicken pieces more juicy? Elsie Low, Singapore

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Elsie Low

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Reviewed: Sep. 28, 2008

This was a very tasty recipe! I made a sauce of butter, soy sauce, garlic and lemon and poured it over the chicken. Like some other reviewers, I baked the chicken for about 35 minutes at 375. Came out really tender with lots of flavor!

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Caitlin

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Reviewed: Sep. 5, 2008

5 Star Marinade. Who knew this mix would be so good on chicken? It stayed so moist and added a yummy fresh flavor. I did not have balsamic so I used vinegar with a couple Tbsp. Red wine I had open. Even the kids ate it! Will be making this again for sure!

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LpgFamily5

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2008

2 words - Yu...mmy! lol I did not use the rosemary (we don't like it) but I subbed extra thyme instead. Everything else was the same. I put the chicken and marinade in a ziploc, put the bag in the freezer (a week ago), got it out last night to thaw and grilled it tonight. It not only looked good it tasted great too. My husband and I both really liked it. Not too vinegary at all (if you think it is too vinegary then you might be using a cheap balsamic), and not too herby either. The right blend of everything.

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robybird

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2008

Very good. The meat was extremely tender. Thanks for a great recipe.

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PJMAZUR

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Reviewed: Aug. 12, 2008

Very Good....I cut back on the balsamic vinegar just a little bit...turned out very good. Instead on boneless chicken breasts I used chicken thighs, legs, & breasts with bones. Grilled it med/high heat to brown and then indirect heat to finish. Very similar to Grilled Tuscan Chicken, but the pieces work better for a large party. Everyone enjoyed.

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Rick

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Grilled Chicken with Herbs

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