Reviewed: Sep. 7, 2007

REALLY good! My whole family raved about the awesome flavor of this chicken. I served it with wild rice and steamed broccoli (TIP - reserve some of the marinade and drizzle it over the broccoli - yummy!).

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THELBERG

Cooking Level: Intermediate

Home Town: Fairmont, Minnesota, USA

Living In: Prescott, Wisconsin, USA

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Reviewed: Sep. 7, 2007

Wow, this was good. I used olive oil and dried oregano instead of marjoram. We used this on a quartered chicken (bone in), and marinated it for about an hour before grilling (didn't bother with the foil). I simmered the marinade for a few minutes after removing the chicken and then used it as a basting sauce. The flavor was excellent. The only thing I might change next time is the amount of salt--I think I will use a bit less. Thanks for sharing this one!

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CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

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Reviewed: Sep. 7, 2007

I used EVOO instead of vegie oil, and just tossed the chicken in the mix just prior to grilling. Not too "lemony". It had a awesome "Greek-like" flavor. Every piece was eaten, so the family obviously liked it!

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dhpratt

Cooking Level: Expert

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Reviewed: Sep. 7, 2007

This was a great recipe! I make grilled chicken alot and I get bored with some of the traditional marinades that I tend to use. When I read the recipe, it seemed like simple ingredients that I frequently use. However, to my surpise the chicken was very flavorful and moist. I substituted the vegetable oil for olive oil and the dried thyme for fresh thyme, and I marinaded it for about an hour and it was really delic. Thank you!

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JCC

Cooking Level: Intermediate

Home Town: Billerica, Massachusetts, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Sep. 7, 2007

We enjoyed this very much, it was easy to prepare and very lemony. I used olive oil and bottled lemon juice and added some oregano because I didn't have thyme or marjoram. I didn't have chicken breast so used boneless thighs and they were SO good I will be serving this often. Thanks for a great recipe!

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HEATHERCHERYL

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 6, 2007

We enjoyed this last night for dinner. It was very good and flavorful. Next time i will soak it overnight, and add the lemon zest. There was one piece of chicken left & my hubby claimed it for his lunch today. I think if you try it you will like it.

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STARAJOY

Cooking Level: Beginning

Living In: Liberty, Pennsylvania, USA

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Reviewed: Sep. 6, 2007

We had 10 adults and all their children over last night for dinner, and I wanted to do something different with the chicken on the grill. I found this recipe and with so many great reviews I figured I wouldn't be dissapointed. I wasn't!!! This is truly amazing! Everyone was raving about how good the chicken was! I followed the ingredients exactly, and I marinated it for about 3 hours. I even used foil on the grill, but I don't think I will next time. It seemed to slow the cooking time way down compared to how long it usually takes on my grill. Thanks for a wonderful recipe! We had potato salad, baked beans, fresh veggies and pasta salad with it, and it went great with everything.

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Amy

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Perkiomenville, Pennsylvania, USA

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Reviewed: Sep. 5, 2007

What a great recipe. I had a meeting after dinner, so didn't have a lot of time to get food ready. I made up the mixture - the only modification was that I used 1 chopped green onion instead of the minced onion. I didn't have time to marinade the chicken, so used it as a basting sauce on whole cut up chicken pieces that we barbequed. The flavour was awesome - and possibly that was because the bone-in chicken took longer to cook, so more sauce was basted on. It is a keeper recipe - and I will try it with deboned chicken and marinade the breasts for awhile, but we thought the mixture was great as a basting sauce for bone-in chicken.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Sep. 5, 2007

I rated this 4 stars, because I figure I MUST have done something wrong, since everybody else loved it so much. It's good, but not as flavorful, or as lemony as I would have liked. I followed the recipe exactly, except I used onion powder instead of minced onion, and used a little more lemon. I marinated it in the sauce for a couple of hours. Somebody tell me what I did wrong?? The chicken is very tender, but I think that's due to my diligence on the grill, rather that my husband's "crock-pot" approach to grilling (put it on there and forget about it!)

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Lisa Puma

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Northport, Alabama, USA

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Reviewed: Sep. 5, 2007

I agree with those who marinated this...the longer the better. Great recipe. Forget the aluminum foil. If your grilling it and it doesn't come out with grill marks...why bother?

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George

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Reviewed: Sep. 2, 2007

Followed the recipe exactly and used it as a marinade for approx 1 1/2 hours then cooked on the grill. My granddaughter said it was the best chicken she had ever eaten! That's good enough for me! Will definitely make again!

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COGRANDMA4

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Reviewed: Aug. 25, 2007

This is wonderful! It's a very different flavor for barbequed chicken. I have shared this with friends and co-workers and it's a hit! I marinated the chicken overnight to let the flavors blend. Thanks!

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PLASTICJESUS

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 23, 2007

AWESOME......I doubled this recipe for 4 lbs of chicken breasts. Oh, I also used olive oil, but that was the only change. Used half to marinate; the rest to baste while grilling. My husband doesn't care for lemon flavour, and he said "THIS IS THE BEST CHICKEN I'VE EVER HAD" My daughter, son-in-law, and 6 young grandchildren also loved it. Thanks for this great recipe. Will continue making this again and again.

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marlena

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Reviewed: Jun. 12, 2007

This is fabulous! My husband actually requests chicken now! I marinated the chickenwith some of the sauce for about 3 hours prior to grilling then brushed with the remaining sauce. So moist and tender with an excellent blend of flavors!

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CMUCKEY

Cooking Level: Expert

Home Town: Spencer, Iowa, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jun. 11, 2007

This was wonderful!!!!! My son even liked it, and he's quite picky. I didn't have any minced onion, so I used onion powder. That was the only change I made, and loved it. I managed to marinade it for about 1/2 hour as I was time restricted. I would love to marinade it longer and see how much better it is.

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BCGIRL04

Cooking Level: Intermediate

Home Town: Cairns, Queensland, Australia

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Reviewed: May 25, 2007

All I can say is WOW ! Even my 11 yr old picky eater loved this. It's such a refreshing change from the usual barbecue sauce.

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Cara S.

Cooking Level: Expert

Home Town: Moreno Valley, California, USA

Living In: Wellington, Kansas, USA

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Reviewed: May 22, 2007

really juicy but the flavor doesn’t explode in your mouth

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Danielle

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Reviewed: Apr. 30, 2007

This is a great marinade! The only change I made was to use olive oil instead of vegetable. I doulbled the recipe and used half to marinate the chicken in overnight, and the other half to brush the chicken with while grilling. The meat was very tender and had great flavor.

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Brooke

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Reviewed: Apr. 11, 2007

I was abit worried in the beginning cause the sauce doesnt smell all too good but it was so yum. I'm a shocking cook but this was easy and turned out great.

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Jess

Cooking Level: Beginning

Living In: Jerrabomberra, New South Wales, Australia

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Reviewed: Mar. 22, 2007

Surprisingly good, and better yet, easy! I didn't have enough time to use the sauce as a marinade as other reviewers have, but I did baste my three skinless chicken breasts (I halved the recipe) like crazy, and they came out wonderfully moist, juicy, and delicious. I didn't have a problem with them being dried out, probably because I cooked them *just* long enough on the grill with the foil, just as suggested. I served them with roasted potatoes and creamed peas. Yum! Next time I'll make the sauce the night before and marinade, as suggested.

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