The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 11, 2012
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? =)
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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 4.5 star rating.
Reviewed: Mar. 20, 2012
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.
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Home Town: Lawrenceville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 6, 2011
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.
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Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA
Living In: Castle Rock, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 7, 2011
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.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Glendale Heights, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 12, 2011
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 19, 2011
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!
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Valdosta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 15, 2010
Very good and juicy. I marinated overnight which I recommend. I was out of onion powder and used a shallot instead of the garlic.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 4, 2010
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.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 5, 2010
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
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Photo by Margi C

Cooking Level: Intermediate

Home Town: Orillia, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 10, 2010
love love love this recipe! use it ALL the time and still love it!
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Cooking Level: Expert

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