Reviewed: Aug. 10, 2008

This made fantastic chicken. Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2008

Nice refreshing flavor. Certainly easy enough.

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lgilli

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Reviewed: Jul. 27, 2008

I'm giving it 5 stars because i tweaked the recipe a LOT due to lack of ingredients. With the correct ones i'm sure it would have been fantastic too. Didnt have any balsamic vinegar so just added 2 tablespoons of regular malt vinegar with teaspoon of sugar! Had all driend herbs and no sage. Left to marinade for about 4 hours and the chicken was so soft, even b4 cooking! I think the trick 2 juicy chicken is vinegar in the marinade. Not dry at all, even had to pour away some of the juices from the chicken before plating up! Excellent

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LondonAsma

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Reviewed: Jul. 25, 2008

I call this 'Scarborough Faire Chicken' - you know, parsley, sage, rosemary and thyme! The only change I make is reducing the balsamic vinegar and increasing the olive oil; otherwise, the vinegar seems to overpower the other flavors. This recipe results in extremely flavorful, moist chicken. Have even made this marinade and given jars of it away as gifts. Thanks so much for a really great grilling recipe.

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STORMY3600

Cooking Level: Expert

Home Town: Booneville, Arkansas, USA

Living In: Fort Smith, Arkansas, USA

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Reviewed: Jul. 21, 2008

This was great! I used all dried herbs, and only marinaded for about 45 minutes. My two small children and husband loved it!

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Skinny

Cooking Level: Beginning

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Reviewed: Jun. 23, 2008

Yum! This was delicious, only I did make a few changes. The first and most significant was I used white wine instead of balsamic vinegar. The flavor from the wine went really well with the mixture of herbs. I used all fresh herbs and added a bit more then it called for. I poked holes in the tops on the chicken thighs and let them marinade for 24 hours. Then I baked them on about 190 degrees Celsius for about 15 minutes and then grilled them in the oven until they went brown and crisp on top. The result was succulent, flavorful, and crispy chicken. I served this with pasta with a garlic white wine sauce and a nice fresh salad on the side. Thank you for the recipe, I was defiantly make this again!

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ChefBillyBob

Cooking Level: Intermediate

Home Town: Nelson, British Columbia, Canada

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Reviewed: May 18, 2008

This was easy and fast - I marinated it for about 3 hours. Flavor was great, tho chicken wasn't quite as moist as I'd hoped. Would make it again but half the herbs and allow it to marinate overnight.

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WEBANGEL14

Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: May 6, 2008

Made very moist chicken. The only thing I didnt like was that the vinegar taste was a little strong and I am a fan of balsamic. Will reduce next time.

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Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: May 6, 2008

I used expensive, very high quality balsamic vinegar. This was okay, but not great - I thought it could have been more flavorful.

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JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: May 2, 2008

marinade is good, don't skimp on balsamic vinegar

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Vandy_95

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Reviewed: Mar. 19, 2008

Great taste and very easy.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Nov. 1, 2007

Flavorful chicken. It was easy to mix the ingredients. The aroma was different and had my family wondering what I was cooking. Once presented, they continued to wonder since the finished cooked chicken looks different than what they usually have. Once they began eating everyone was extremely pleased with it. One that I would repeat for even a larger group.

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dwaszak

Home Town: Brooklyn, New York, USA

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Reviewed: Sep. 28, 2007

I was SO excited to try this after making the marinate - it smelled great! But, I thought it just tasted OK. And my husband (who'd rather eat things plain) wasn't crazy about it. Maybe my expectations were too high after smelling the marinate all afternoon! The chicken was nice and tender though. Not sure if I'll try this again... especially because I'm not sure what I'd change to improve it!

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Beth B.

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Sep. 28, 2007

Great flavor, low fat.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Sep. 26, 2007

This recipe was fabulous!!!! Instead of chicken I did it with Pork and I have never tasted such moist and tender pork off of the grill before. My entier family loved it and I have some picky eaters :o) I did switch the amounts of the balsamic vinegar and olive oil though. I used 1/2 cup of olive oil and 1/4 cup of the balsamic vinegar instead so there was not as strong of a vinegar taste. I highly recommend this recipe!

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Kristel

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Reviewed: Aug. 29, 2007

I sliced the chicken, marinated it, then b-b-q it, about 3 minutes each side. Delicious, quick, easy, great.

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Jean

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Reviewed: Aug. 28, 2007

very easy,delicious and fresh tasting. I used an 18 year aged balsalmic vinegar. Buy the best you can find. Makes it wonderful.Easy enough for family and special enough for company

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Wandajean

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Reviewed: Aug. 26, 2007

Very good!!! Extremely easy to make (we let ours marinate for about 36 hours) and very flavorful and moist.

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Jennifer

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Reviewed: Aug. 24, 2007

A tasty grilled chicken recipe. The balsamic gave it a great flavour, and I used one that had been aged, so it gave a sweeter flavour to the marinade. I made the recipe as directed, except used fresh sage, and marinated closer to the 2 hours. I agree with other reviewers that using different blends of herbs would be worth trying with this recipe. Thanks Robyn - a definite make-again.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 22, 2007

I'm not a big fan of vinegar in general, so I was a little leary of this recipe, especially with a half cup in the marinade. But the wife and kids love balsamic, so I thought I would give it a try. It turned out fantastic! We pounded out the chicken breasts and doubled the garlic. We didn't have any sage so we just went without and marinated it for about 4 hours. Very juicy, flavorful and didn't have an overpowering vinegar taste to it.

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