Reviewed: Jul. 6, 2005

I LOVE IT! ITS QUICK AND EASY. LOTS OF FLAVOR AND THE MARINADE MAKES THE CHICKEN VERY TENDER. LEAVE THE CHICKEN MARINADE FOR AT LEAST 2 TO 3 HOURS FOR THE FLAVOR TO SET. IT HAS BECOME A FAVORITE IN MY FAMILY AND TO ALL OUR GUEST WHO HAVE TASTED IT.

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NEWLYWED LIZ

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Reviewed: Jul. 3, 2005

One of my favourite things to make. I like to use the chicken for kabobs, it's great with mushrooms and red peppers on the skewer.

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AGLAIA369

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Reviewed: Jun. 29, 2005

Loved the idea of a chicken herb recipe. We love a lot of flavor. Had to add toooo much to make it palatable though. Will definitely NOT make this again

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GoodFoodLover

Cooking Level: Expert

Living In: San Luis Obispo, California, USA

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Reviewed: Jun. 19, 2005

This was just okay for me. The marinade smelled wonderful, but the taste lacked something. I even used the suggestions of adding the red pepper flakes and cutting down on the balsamic. My husband said it was "different".

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sagitario

Cooking Level: Intermediate

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Reviewed: May 9, 2005

Very tastey! The balsamic vinegar made the marinade smell pretty potent, but it didn't overpower the taste of the chicken. The combination of herbs was wonderful and everyone seemed to enjoy this Mother's Day meal! A definite keeper . . .

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pattycakes

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Reviewed: Jan. 1, 2005

Simle yet very good!

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TESS1952

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Reviewed: Nov. 30, 2004

I eat a lot of chicken, so I'm always looking for new and healthy ways to prepare it. This was a solid recipe. Didn't have any fresh herbs on hand, so used dried. Vinegar gave it a nice taste.

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KC RUNNER

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Reviewed: Sep. 23, 2004

Couldn't find fresh thyme or rosemary in the market so that could be why this didn't "wow" me. I'll try this again when I can locate fresh herbs.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Sep. 11, 2004

Not bad.

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JENN_77

Cooking Level: Expert

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Reviewed: Aug. 20, 2004

Used all dry herbs, marinated for just over two hours and grilled on the barbeque. The combination of herbs was really nice and the balsamic vinegar gave the chicken a great sweet, tangy flavor. Delicious!

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Sarah Read

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 17, 2004

Delicous!!!!!!! We made with dried hwerbs instead of fresh and oregeno instead of sage, it was great.

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OLAKRB2001

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Reviewed: Jul. 13, 2004

Outstanding recipe...I flattened chicken breasts and made them quite small. I then maranaded them and cooked them on the "Foreman" grill. I placed them in a baking dish and served them for a family picnic for all to make sandwiches. It was a great hit. Thank you for this great recipe!

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PXTXRDH

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Reviewed: Jun. 24, 2004

This was so good and so easy to make. Served with rice and greek salad. Will definately make again.

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Shauna

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Reviewed: Feb. 23, 2004

I am not much of a chicken lover, but the herbs made this chicken pretty tasty.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 9, 2004

This was fantastic! Very flavorful, and a health conscious recipe. It's great to have healthy options that taste great too! I used all dried herbs. Will definitely make again.

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Ruth

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 26, 2004

What a wonderful recipe! Since I was unable to find all of the fresh herbs in the grocery store, I opted to use all dried herbs instead. I found there was no need to reduce the amount of herbs since I had marinated about three pounds of chicken. I suggest marinating for 24 hours in a Ziploc bag. The chicken was moist and very flavorful! My entire family loved it!

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DREA2633

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Reviewed: Jan. 24, 2004

This recipe is so easy and tasty. You want to come back for more

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MARYB40

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Reviewed: Nov. 10, 2003

So moist! Delicious recipe that my husband and I both love! The flavour is amazing and not too strong. Highly recommend, thanks so much for sharing.

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Nadia

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Reviewed: Sep. 18, 2003

Moist and tasty chicken. This was a great recipe. I added more olive oil and used all dried herbs except for the parsley. Marinated about one hour. I also pounded the chicken breasts. This was a really nice dish. Will make it again. The balsamic vinegar was not noticeable and I made the recipe exactly as recommended.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Sep. 14, 2003

My husband is not a real fan of chicken but he LOVED this recipe. Like the others, I reduced the vinegar to 1/2 cup, and used only 1/2 cup of olive oil. I didn't have sage, and it still tasted great. I parbroiled my chicken first, then transfered it to a bowl and covered it with the marinade. It soaked for about half an hour, and then I grilled my chicken on low for about half an hour. The chicken was TENDER, and the flavor was WONDERFUL! Thank you, I will be making this again, and I am planning on trying it on pork.

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Pickychef

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Grilled Chicken with Herbs

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