Reviewed: Oct. 16, 2009

I didn't think it was too bad. However, I will agree with my hubby that it needs a bit more of a kick.

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Inque

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 16, 2009

Really good! I loved the uniqueness of the flavor, yet it was not so far out there to turn the kids off. They liked it too!

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scarlett

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

Pretty tasty! I used 2 chicken breasts but did not reduce the ingredients for the marinade so that I could have some "safe" marinade that had not touched the fish. I thickened the extra marinade with cornstarch to make it more of a sauce consistency. I might use OJ concentrate in the future to get a bigger orange flavor.

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jpowell

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Reviewed: Jul. 21, 2009

I made this last night and it was yummy! I left out the chives because I didn't have any and everybody gobbled it up. I wish I would have made more! The only reason I didn't give it 5 stars was because I felt the orange taste was a little strong.

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SADAMSMOUSE

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Spearfish, South Dakota, USA

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Reviewed: Jul. 20, 2009

Absolutely perfect! Nice marinade & broil directions

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cocoakay

Home Town: Woodburn, Oregon, USA

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Reviewed: Jul. 2, 2009

Absolutely perfect! Nice marinade & broil directions.

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Rob and Ash

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Reviewed: Jun. 15, 2009

This was good and simple - I made it because I had some organges that were going to go bad so I wanted to juice them for this. Worked out great - the chicken was very moist.

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AdiCroft

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 12, 2009

I made this with chicken breasts instead of a whole chicken. Wasn't bad but wasn't memorable either. Good but not great. probably won't make again.

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SANTINA5

Cooking Level: Expert

Home Town: Gardnerville, Nevada, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 11, 2009

Good but not amazing.

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zamfam

Cooking Level: Intermediate

Home Town: Eastlake, Ohio, USA

Living In: New Philadelphia, Ohio, USA

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Reviewed: May 5, 2009

Great recipe! I did alter significantly as I was short on the ingredients and prep time listed- keeping the same flavor of the original recipe. I used 2 chicken quarters (with skin of course)seasoned with 1/2 the rosemary and salt and pepper. Browned in cast iron pan then added 1 tbs. lemon juice, 1 tsp. orange zest, and 1 can (or two lunch size portions) of madarin oranges. I added some chopped chives and the rest of the rosemary, and baked at 375 for 40 min, basting with the madarin mix a few times. SO tasty and delicious! My husband thought I spent a long time on the sauce and marinade- but we know the truth ;)

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Amber

Cooking Level: Expert

Living In: Port Dover, Ontario, Canada

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Reviewed: May 2, 2009

I seasoned two bone-in chicken breast with salt, lemon pepper, and rosemary. Then I browned each side in one tbls. olive oil in a small skillet. With breast side up I placed spoonfuls of frozen orange juice concentrate on top, turned the heat to low and covered for 25 mins. turning once midway. This was delish! The gravy is thick and is excellent on rice and the chicken.

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QUIN33

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Reviewed: May 1, 2009

I may try to thicken the sauce just a bit next time, but the flavors were really good.

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jodie4245

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Reviewed: Apr. 15, 2009

Great flavor. Instead of baking, we barbequed the chicken and still brushed in frquently with the remaining marinade mixture.

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lgilli

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Reviewed: Apr. 14, 2009

The only reason I'm giving it 1 star is for the juicy chicken it produced. I boiled the sauce and it tasted horrible. Thank goodness the chicken didn't taste like it even after marinading 24 hours.

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SHUGIRL

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 12, 2009

I loved this. Huge hit! I marinated it just under 24 hours and put it on the grill. Used the left overs for quesadillas and even better day two! Thanks for sharing

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Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Mar. 28, 2009

Simple, quick (bc I forgot to do it ahead and didn't marinate...it was still good, but next time I'll let it soak up the flavors for a few hours) and diffenet from the normal chicken I make. Will do again.

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Tiina

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Reviewed: Mar. 21, 2009

Really good. Definately making again.

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shellshell

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Reviewed: Mar. 12, 2009

I forgot that the chicken had to be marinated so I put everything in a sauce pan and poached the chicken. It came out really nice.

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Minna

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Reviewed: Mar. 9, 2009

We enjoyed this chicken - I let the chicken marinate for about 4 hours, and then followed the added direction of boiling the mixture before basting it on the chicken as it cooked (thickened up the sauce too). I had big chicken pieces, so cooked it for about 20 minutes on an indoor grill, and then put it in the oven at 350 F until it reached 180 degrees - which took another 1/2 hour. Has anyone broiled this recipe - I can't imagine broiling for 30 minutes - my oven would be filthy?

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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: Mar. 8, 2009

This was quite tasty, though I made some alterations. After reading reviews, I decided to substitute OJ concentrate in place of juice, and added a few tablespoons of water to thin it out a bit. I didn't have chives but I had green onions instead. I didn't allow myself enough time to marinate for 4 hours, so I gave it the 1/2 hour I had. Beforehand, I had pounded the chicken breasts very thin. I broiled, flipping and basting with the reserved 'decontaminated' marinade every 7 or so minutes till done, gave it about 30 min. Served with white rice and citrus steamed veggies (though I wish I had jasmine instead). The hubby-to-be said it seemed healthy and it was pretty good (he's PICKY). I liked it second to breaded and fried orange chicken at chinese places.

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