Reviewed: May 20, 2012

Very tastey and great on the grill. Went well with the Tropical Quinoa.

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

Reviewer:

KimF

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 5, 2012

This is a wonderful grilled chicken recipe. I thought the amount of Balsamic would be a little tart, but actually pretty tasty. I used all fresh herbs, but had no parsley, so used cilantro instead and we loved it. I should have added a touch more kosher salt to the marinade. Next time I will add a little salt and probably add a little more olive oil. This is a very nice grilled chicken! I will save this one and make again!

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

Reviewer:

Huntbuc

Cooking Level: Expert

Home Town: Tuscaloosa, Alabama, USA

Reviewed: Apr. 22, 2012

I left out the sage and only let it marinate for an hour and a half, but it turned out great! It has so much flavor. I paired it with corn and a bed of rice for a nice compliment.

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

Reviewer:

brittanybooth7

Reviewed: Jan. 17, 2012

Four stars for appearance, but 4.5 stars for taste. We felt this had a good flavor. This did not look like another "naked" chicken breast, but the dark brown chicken was a little strange looking. I marinated for 24 hours and used a very nice balsamic vinegar. I also used all fresh herbs, and if I do this again, I will probably cut the vinegar by half and double the herbs.

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

Reviewer:

Bibi

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: Jan. 7, 2012

Loved the spice combination. I grilled bone-in chicken breasts with the skin on. Delicious.

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

Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Nov. 12, 2011

Great basic chicken recipe. Ate it with some kabocha and orzo. My only complaint was that my chicken stuck to the grill, so I guess the oil you marinate it in isn't enough to keep it from sticking. I'll add it on the grill next time.

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

Reviewer:

paulettep

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Oct. 14, 2011

We were not impressed with this recipe; however, I did not completely ding it because I followed reviews and added the balsamic later in the marinating. I also did not have all of the parsley. I can say it drastically needs salt and pepper.

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

Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Oct. 10, 2011

I like balsamic vinegar but I only used about 1/3 cup. Marinating 2 hours was plenty. I used fresh rosemary and thyme which I do think makes a nice difference from using dried. Very flavourful! :)

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

Reviewer:

mzorn

Reviewed: Sep. 28, 2011

This is good, I only gave it 3 stars because the flavor was a bit mild; next time I will inject the marinade into the breasts. This dish is easy to freeze, and you can marinate and freeze some to cook later.

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

Reviewer:

drag0nwing

Cooking Level: Intermediate

Reviewed: Sep. 18, 2011

This is a great way to barbeque chicken thighs. It was so good, we probably won't even try it with breasts. However, DH and I both agreed that this recipe requires BBQ'ing. Wouldn't work in the oven.

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