Reviewed: Mar. 6, 2011

I marinated this over night and grilled on the counter top grill. It was fabulous. The longer it sits the better.

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Reviewer:

tarmstrong

Reviewed: Jan. 28, 2011

It was great but did leave a bit of an aftertaste. Will make again.

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Reviewer:

Charissa

Reviewed: Oct. 28, 2010

interesting but edible at the same time...

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Reviewer:

juststartin'

Reviewed: Aug. 20, 2010

Didn't feel so much marinade except rosemary, my fiance loved it, but he likes any kind of chicken, I didn't find anything special in taste...

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Reviewer:

Penthesilya

Cooking Level: Beginning

Reviewed: Jul. 22, 2010

I love the mix flavors of the rosemary and orange juice. To ensure the orange flavor stood out I used frozen concentrated orange juice and I let it sit for 8 hours. I baked it, uncovered for 50 mins at 350 degrees. It came out perfect.

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Reviewer:

Yennj82

Reviewed: Jun. 30, 2010

We didn't like the flavor of the rosemary and the orange juice together.

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Reviewer:

Kat

Reviewed: Jun. 11, 2010

Very good recipe. I have tried this with both boneless chix breasts and thigh with skin - hot or cold. It doesn't last long no matter what!

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Reviewer:

nancy

Reviewed: May 30, 2010

This was awesome! My mouth waters just thinking about it. I made a double batch and used the left overs to put on my salad for lunch. MMM-MMM.

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Reviewer:

Kristi Caldera

Reviewed: May 17, 2010

I made this for my mom for Mother's day and she loved it!! I added some fresh basil too and then grilled it.

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Reviewer:

Karisa

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 27, 2010

I only gave this 4 stars because the flavor did not get into the chicken much at all. However the sauce over the top deserves a full 5 stars. It was light and fresh and very good. I will probably make this again but marinade the chicken even longer to see if the flavor comes through more. I used boneless skinless breasts for this.

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