SUPER Easy, very tasty and incredibly versatile. I was short on time so threw some chicken breasts in this marinade (I didn't measure and didn't have white wine) for a few hours then pounded out to about a1/2" and cooked at 400 for 15min. Sprinkled the paprika on top and broiled a few more. The paprika does take it up a notch. I served with sauteed spinach (my kids are addicted to this stuff and eat a ton. Served with garlic bread on this side. So easy how could I not love it? =)

This was amazing! I only marinated for about the 3 hour minimum and still it had lots of flavor. I grilled slowly to make sure it didn't dry out by overcooking. Super easy and one I'll be using a lot this summer.

This was good...I marinated overnight and then grilled...followed the recipe. I just ate the chicken alone with a salad on the side. Very juicy...I will be making this again.

Tasty, but average. I marinated over night, removed chicken from the marinade, and baked it in a 425 F oven. I'm sure it would have been tastier grilled. If I make this again, I will add 1 tsp. poultry seasoning, greek style yogurt, 1 tbsp. more lemon juice, an additional clove of garlic, and some heat. I will also bake it in the marinade. It was too mild, but the blend of asian and meditaranean (sp?) flavors was nice.

This was very yummy! I just threw the chicken with the marinade in a pan and cooked it that way. This marinade is yummy. Use some leftover marinade and put it over rice, YUM!

Due to unexpected circumstances, my chicken strips marinated for two full days, but we really liked them. I recommend grilling them as the recipe states. Tasty!

Very good and juicy. I marinated overnight which I recommend. I was out of onion powder and used a shallot instead of the garlic.

I have GOT to remember this recipe! Surprisingly, astoundingly delicious, one of the better pieces of chicken I've ever had. With Hubs out of town I wanted something simple but special for supper and this appeared to be what I had in mind. I wasn't about to fire up the grill however. I removed the chicken breasts from the marinade, put them in a shallow pan and drizzled them with melted butter and a few good shakes of salt and pepper. I baked them at 400 degrees for 20 minutes, then sprinkled them with paprika and finished them off under the broiler for a couple of minutes to give them an attractive golden-brown color. I let them rest for a few minutes and in the meantime prepared a bed of baby spinach and arugula, sliced avocado and grape tomatoes. I drizzled them with a light lemon Dijon vinaigrette, then laid the sliced chicken over the bed of greens. For added measure I then poured over some of the wonderful juices that had accumulated in the pan. Moist, tender, juicy and with outstanding flavor. I was incrediby impressed that this seemingly unremarkable marinade would prove to be so spectacular. I did use olive oil rather than vegetable oil and skipped the ginger as it doesn't move me - these were small changes that nevertheless were necessary for me and suited my tastes perfectly. This chicken was so good I can't imagine it suffered at all from being baked and not grilled, and because it turned out SO good I know I'll probably prepare them the same way next time.

Made this tonight as is and it was great, the marinade was simple to throw together. I had it with sauteed creminin mushrooms, a package of grilled vegetable which was all tossed to homemade pasta and a mushroom alfredo sauce. My hubby who is picky said he LOVED IT and could eat it every day and be happy. So it is a keeper for sure. Thanks for sharing

love love love this recipe! use it ALL the time and still love it!