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Reviewed: Sep. 1, 2008

Ugh. I was so disappointed.

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lall


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Reviewed: Aug. 23, 2008

I cut down the soy sauce to 1/2 cup, eliminated the horseradish, and baked the chicken rather than grilling. It wasn't bad, but it might be better if I actually followed the recipe.

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I don't have a lot of experience with marinades. That's my disclaimer. If not for an adventuresome spirit, I would probably not try another marinade for chicken after using this one. It was spectacular. We grilled the chicken breasts (bone-in for about 12 or 13 minutes per side), after marinading for two hours. The chicken held up well. I'm told marinading chicken longer can result in mushy meat. As is, the flavor and texture were perfect. We served grilled asparagus and green peppers with the chicken, brushed with olive oil and kosher salt. What a meal!

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CURTISLEE

	Cooking Level: Intermediate Home Town: Valley, Nebraska, USA Living In: Omaha, Nebraska, USA
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Reviewed: Apr. 15, 2008

I was in charge of a dinner for 80 people and we used this marinade. We used it on chicken tenders and fried them on the stovetop. I reduced the soy sauce to 1/2 cup and eliminated the horseradish sauce. Everyone raved about the chicken and wanted the recipe

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Cal


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Reviewed: Mar. 14, 2008

This made melt-in-your-mouth chicken. I increased the galic powder to 1tsp. and the horseradish to 1tsp. and used lite soy and diet soda. It was fabulous. My family wanted more. I will definitly be keeping this recipe.

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bp

	Cooking Level: Expert
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Reviewed: Feb. 9, 2008

This was very good did use half of the pop called for, didnt want it to be to sweet.

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jennifer


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Reviewed: Nov. 21, 2007

This was great! I was browsing the site looking for a new marinate for some variety from the one I have been using for years. This one was SO simple and almost as good (OK, it's better!!) I did use more horseradish than the recipe called for, not quite double. Plus I used double the garlic & used fresh garlic. Also added a little fresh minced ginger, about 1/2 tsp. Let it marinate about 8 hrs as that was all the time I had until dinner. They were so flavorful and tender. I will definitely be making this again & again! I cooked the chicken on my George Forman grill but can't wait for spring to try them on the BBQ. Thanks for the great recipe!

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Michelle

	Cooking Level: Expert Home Town: Trout Lake, Washington, USA Living In: Shelton, Washington, USA
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Reviewed: Sep. 25, 2007

By far the best marinade I've found so far. This time I subbed wasabi powder for the horseradish. Both times I've used tonic with a Tbsp of lemon juice. Excellent!

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UPOLSON

	Cooking Level: Intermediate Home Town: Snohomish, Washington, USA Living In: Phoenix, Arizona, USA
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Reviewed: Aug. 1, 2007

great flavor a must try. a keeper

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shawn

	Cooking Level: Expert Living In: Reardan, Washington, USA
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Reviewed: Jul. 11, 2007

Good flavor and nice color, I used 7-up and let the breast marinate for about 8 hours. That was long enough because it had a strong flavor, I think I would cut back just a little on the soy sauce. I couldn't even tell that it had the horseradish in the mix.

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kehn

	Cooking Level: Expert
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Reviewed: Jul. 8, 2007

Oh my gosh, this is awesome. We used a whole cut up chicken and crushed fresh garlic. The meat was so tender. The kids loved it!! This will be one of my regular meals

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MARCIAJOHNSON1


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Reviewed: Jun. 30, 2007

Very, very good! I didn't have horseradish, but I used a little vinegar. Also minced garlic instead of powder. I made two boneless skinless breasts and six big legs and there was plenty of marinade...could've probably gotten by with less. Kids liked this too!

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hammerthumbs


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Reviewed: Jun. 19, 2007

Easy to put together and tasted pretty good. I used 1 1/2 TBSP. of minced garlic instead of garlic powder and marinated it overnight.

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Sheri S.

	Cooking Level: Intermediate Home Town: Novato, California, USA Living In: Tigard, Oregon, USA
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Reviewed: May 21, 2007

By far the best marinade recipe that I've found!! I'd give it more than 5 stars if I could. The meat was so incredibly tender it melted in one's mouth. I had a bit of teriaki sauce left over which I used to make up part of the soy sauce amount. I also dabbed in a bit of worcestershire sauce. Used the "lite" soy to decrease the sodium content of the recipe. Will maybe give some minced, fresh garlic and/or a bit of freshly grated ginger a try the next time. Made a large batch--enough for 15--and it was so easy to divide between two large resealable bags. No fuss, no muss. All those who were in attendance at the family gathering just loved the flavor and tenderness of the chicken. This will be my first choice from now on.

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M.A.H.

	Cooking Level: Expert Home Town: Chesaning, Michigan, USA Living In: Owosso, Michigan, USA
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Marinated Chicken Breasts

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