The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 9, 2009
You know the old joke about something that "tastes like chicken?" Well, not this! Are you worried about the price of steak, or if the cut you buy will be tough? Well, your worries are over because this recipe will make your CHICKEN taste exactly like STEAK, because it consists of the basic steak marinade ingredients (see Steak for Marinade I, and Best Steak Marinade in Existence). If you marinate it for 24 hours, then grill it, just close your eyes and you'll think it's the most tender steak you've ever had. However, if you want your chicken to "taste like chicken" you might want to try something else...
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 7, 2009
This is a standard in my house now. Love it!
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Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 2, 2009
This was fantastic. I made only one change to the recipe and it was by mistake. I used lime juice instead of lemon juice. Grabbed the wrong bottle. It added a deeper layer of flavor. I will make this mistake again! Also used dried parsley, as it was all I had on hand. I used on chicken thighs (with drumsticks attached) and let them soak all day while I was at work. Threw them one the BBQ and then devoured them when they were ready. I halved the recipe, but probably could have quartered it. It makes a TON. Thank you for the submission.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 30, 2009
Easy and fabulous. I marinade chicken tenders with it and slap 'em on the grill. Happy wife and kids for sure. I just add a little fresh garlic. Good stuff!
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Joe

Cooking Level: Expert

Home Town: Agoura Hills, California, USA
Living In: Springville, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 30, 2009
Excellent marinade! Easy to assemble, and really tasty. I didn't have dry mustard, so I used 2 tsp of dijon. Will be making again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 30, 2009
We LOVED this marinade. I was looking for a marinade without sugar and so happy we tried this. Will use again and again. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 29, 2009
I thought this was boring. I marinaded chicken breasts for several hours, then grilled them. You would never have guessed that they were marinaded. Maybe with some of the alteratiions suggested this could be better.
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Photo by Lynna_Maria

Cooking Level: Expert

Home Town: Arcade, New York, USA
Living In: Lindale, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 27, 2009
Sensational - I used a syringe to inject the marinade into the chicken, 1 hour on the kitchen counter top is all I needed after the injection. I prefer split breasts with the bone in for maximum flavor - added a little liquid smoke to the marinade too. Delicious - thanks!
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Photo by Clay

Cooking Level: Intermediate

Living In: Montpelier, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 27, 2009
This marinade is the best,i will be making it again and again. Even after only letting the chicken soak for 2 hours it tasted great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 26, 2009
This marinade was good, easy, AND inexpensive! Just as Jillypooh said, they are ingredients most people have on hand. I did change the serving size to 8, and it was just about perfect for six boneless chicken breasts that I cut in half for quicker grilling time. I will definitely be using this marinade again. Oh, and I did marinate overnight.
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Cooking Level: Intermediate

Home Town: Hartford, Connecticut, USA
Living In: Mount Tabor, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 24, 2009
This was easy and great. Left out the parsley because I didn't have any. Marinaded chicken overnight and then threw it on the grill. Will make this again.
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Photo by jess in NY

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA
Living In: Long Island, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 19, 2009
Everyone seemed to like it but me. It was also a new group to entertain so they could of been just saying it to be nice haha. I thought it was a little to strong for my taste. You couldn't barely even taste the chicken. Only changes I did was use low sodium soy sauce and omitted the salt, and used dried parsley flakes instead of fresh. No need to measure the dried mustard; I measured it and it was exactly the whole .45 oz thing. I used 4 chicken breast halves, but could of easily fit 6 or 7 even. I marinated them in the smaller mixing bowl from my stand mixer and covered it with seran wrap in the fridge for exactly 1 day. Give it a try!
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Cooking Level: Intermediate

Home Town: Saylorville, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 18, 2009
This was fantastic! I took the chicken out of the freezer and marinaded in the fridge while it thawed, so it ended up marinating for like 1.5 days... and it was soooo tender. What a great flavor, too. I always think of worcestershire sauce as going on beef, but now that I've seen how good it is on chicken, we will definitely be having this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 17, 2009
I cut the recipe in half and still had more than enough. Next time, I'd probably make the directed amount and then freeze a portion for another use. At any rate, I would give this recipe five stars for tenderness - I marinated the chicken breasts for about four hours before grilling, and they were super-moist! The flavor, however, was just OK for my family.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 15, 2009
5 stars! n'uff said! moist, tender, good flavor
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Photo by joan k

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 15, 2009
it was amazing! i used it to marinade chicken wings overnight. it made their crispy outside taste soooo delicious, and the inside was juicy!! it simply gives the right flavour! tasty! :D
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 13, 2009
My Picky guys like it alot...they think it is not such a fru-fru marinade---THANK YOU!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 12, 2009
This was just ok for me. I did a full 24 hour marinade and would probably do it for less next time.
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Photo by Nancy

Cooking Level: Beginning

Living In: Naples, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 12, 2009
Delicious! I was afraid I made too much chicken but my family (even my 8 year old who usually complains when I make chicken) had a whole piece. Definitely a keeper and will make it again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 12, 2009
I cut the recipe in half and used it for 2.5 pounds of chicken breasts. Marinated it for about 5 hours before grilling. Delivered what it promised. great marinade!
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Bri

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