Reviewed: Aug. 19, 2007

after reading reviews I tried this for baking 12 chicken wings. It was really good. 375 x 50 minutes was just right. Baked the wings right with the marinade and served over white rice. reminds of chicken adobo. Can't wait to do it with chicken pieces on the grill, but I will leave the skin on. Know it will be good!

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Reviewer:

Alan Hollister

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 19, 2007

best chicken ive had in a LONG time. well worth the 2 day marinating period!

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Caitlyn G.

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Reviewed: Aug. 18, 2007

This is very good. It's a great way to used up the fresh herbs in the garden. And you can add as many herbs as you would like to personal taste.

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ryliesmommy

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Aug. 16, 2007

This came out really good. I was kind of hesistant to add 1/2 cup of balsamic vinegar because I thought the vinegar would overpower the herbs, but to my surprise it didn't and it was delicious. I used the marinade for chicken kabobs and I was only able to marinade the chicken for a little less than 2 hours and it still tasted great! Next time I will marinade it longer to get the full effect.

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JCC

Cooking Level: Intermediate

Home Town: Billerica, Massachusetts, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Aug. 16, 2007

this was great

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Aug. 14, 2007

My family loves this chicken. It stays real moist when grilling and is full of flavor.

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susan

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Reviewed: Aug. 13, 2007

I liked this recipe,What I suggest is if you don't like the sour taste very much (so dominant), the 2 hrs marinating is enough.

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Anoosheh

Cooking Level: Expert

Living In: Lansing, Michigan, USA

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Reviewed: Aug. 10, 2007

This recipe was exactly what I was looking for, a way to make flavorful chicken breast without drying it out. I made a double batch of this for dinner and leftovers. Boyfriend loved it. Asked me to make it again. This is a perfect base. I changed the herbs and added some red pepper flakes for a little spiciness but this recipe is awesome.

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KARICE2

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 30, 2007

Excellent recipe! I did it without salt as I am trying to lower my sodium intake. Even without the salt it turned out great.

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Talia

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 29, 2007

i marinated overnight and i only had dried herbs on hand so i used half the recommended measurements for them. It still turned out great.

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Jul. 25, 2007

Superb marinade for chicken. After sitting overnight, my husband grilled the breasts to perfection. They really explode with flavor. The combination of herbs is just right and leaves a memorable impression. Loved it!

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Jul. 11, 2007

I made this with Marinated Barbequed Vegetables also from this site and it was an amazing meal. The only thing I did differently was to omit the parsley, use fresh sage, and add a bit more garlic. I marinated for 6.5 hours. The chicken was so tender and the flavor was incredible. It heated up quite well for leftovers, too. The next time I have company for dinner I am making this!

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Brandy

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Jun. 11, 2007

We have made this for two years now and love it every time!

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2007

This is an excellent recipe. Only change made was to substitute beau monde for sage. Marinated for 36 hours & flavor was fantastic. Will definitely make again. Thanks for a keeper.

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JLKSC

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Reviewed: May 30, 2007

This was excellent - I used boneless chicken breast that I cut up into bite sized chunks (to cut down on cooking time) and I marinated it for only 1.5 hours. I made a foil packet and poured everything onto it - left it open on top and placed on the grill. I cooked for about 15-20 minuted. My 16 year old, 11 year old and 4 year old asked me to make more next time!

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Jennifer

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Reviewed: May 23, 2007

Used this recipe tonight for dinner with white risotto and grilled asparagus; the chicken was the perfect compliment to the rest of the meal. I like balsamic quite a bit, so I made a quick balsamic reduction as well for a little extra kick. It's our new favorite way to have grilled chicken!

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Katrina

Home Town: Columbus, Ohio, USA

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Reviewed: Apr. 19, 2007

Great, simple recipe! The only thing I would add is that if you are able to chop your herbs fine enough (like I did) I don’t think there is reason to blend the herb mixture in a blender – which can be a pain to clean. This is a keeper!

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