Reviewed: Oct. 26, 2009

I'm not a huge fan of lemon pepper chicken, but this was excellent. I cut this down to two servings. I added upped the amount of garlic, used only 1 c. of dry white wine, added some fresh rosemary along with the dry and put everything into a ziploc bag and let it marinate overnight. It was very moist and the flavor was delicious. The combination of lemon and rosemary really makes this work.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 26, 2009

loved this recipe! made it as a freezer meal (marinade and chicken breasts in a freezer bag and tossed in the freezer) - delicious!

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stephanie

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Reviewed: Mar. 29, 2009

Marinated 2 chicken breasts and cooked one on the grill and one in the oven. The one on the grill turned out better but the lemon pepper was way too overpowering. Hubby took two bites and couldn't eat anymore.

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Autumn

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

This is tasty but be forewarned - it's strong. I adapted it for the oven by rubbing the spice mixtures into whole piece of chicken, pouring on the liquid, and baking it uncovered at 350 for one hour.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Sep. 14, 2008

This was good but not worth wasting that much wine!

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BONNERSF

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Reviewed: Aug. 26, 2008

really dry, not impressed

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Sarah Ann

Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA

Living In: Highland, Illinois, USA

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Reviewed: Aug. 3, 2008

I made this chicken a while ago, and it turned out perfectly! Just the perfect hint of lemon! An easy make the whole family enjoyed!

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QueenBea

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Reviewed: Jul. 10, 2008

I baked this recipe--way too much rosemary & lemon juice flavor. I cut the wine a bit too, and it was still nice & moist. Fixing the seasoning amounts and this would be great!

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dontcook

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Reviewed: Jun. 26, 2008

I have found my perfect lemon pepper chicken recipe. I used 15 - 20 turns on my lemon pepper and sea salt grinder. I omited the 1 tablespoon dry mustard and 1 tablespoon dried rosemary, added two tablespoons of fresh chopped basil. Substituted the wine for 24oz of beer. and only used 2 lg chicken breats instead (cause its just me and my husband). this was the best ever! The chicken was so juicy and tender. I will definatly be making this more often. We had this with a rice pilaf and garlic mashed potatoes! YUM!

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Danielle Owen

Cooking Level: Intermediate

Home Town: Bixby, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jun. 19, 2008

This turned out ok but that's because I cut wayyyy back on the lemon pepper and wine. Marinated the chicken for about 3 hours, and cooked it on the Foreman grill. Served it with Green Beans with Anchovies, and a baked tater. Good stuff!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 24, 2008

Adapting this to the oven as one reviewer suggeseted didn't work out for me. Though I love lemon pepper, it was way too peppery even though I cut the lemon pepper in half.

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EasyPeasy

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

This was ok.Not enough flavor,kind of mild in any flavor at all.I won't be using this recipe again thanks anyway :(

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Feb. 7, 2008

This was a little too twangy for me and I did not let it marinate but about an hour.

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BC1095

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Reviewed: Sep. 4, 2007

very easy to make and full of flavour, i wrapped in tin foil and steamed rather than grilled. apparantly "i am allowed to make that again!"

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annette_tr9

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Reviewed: Jul. 28, 2007

I was surprised by how delicious this turned out being. I thought that the amount of wine called for was way too much, so I just halved the amount of wine and added 2 more tbsp. of lemon juice (which is much cheaper to use by the way!). The chicken turned out moist and very flavorful--also did a quick saute of mushrooms (to have w/the chicken) using the same ingredients-they turned out super!

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ColleenK.

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 19, 2007

Very light with great flavor! Great for the summer with the refreshing taste of lemon. Hubby really liked this chicken!

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lgilli

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Reviewed: Jun. 3, 2007

I didn't have time to marinate, so I followed the recipe as is but baked everything in a glass dish covered with tin foil in the oven for 25 minutes at 350 degrees. Very juicy and lemoney. I will make this again.

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CDOYLEY

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Reviewed: Aug. 13, 2006

Wonderful recipe! I've actually made this many many times just because the flavour is so wonderful. It's great to grill these after they've marinaded overnight. It's also a great recipe to cover with tinfoil, and bake in the oven, surrounded by the marinade. So flavourful, and moist! :)

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