Reviewed: Sep. 21, 2009

I followed this recipe (except the amounts)including the butter (not oil) for half a fryer. It marinated from 9-5 and in the oven at 350 for 45 minutes. It really was moist!

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Sep. 7, 2009

Excellent recipe - only 4 stars instead of 5 though because I made a change by using olive oil instead of butter. It tasted great. I served it for a Labor Day bbq and everyone raved about it (and the kids couldn't get enough of it). Will definitely do this one again.

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PamA

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Reviewed: Sep. 2, 2009

Who thought of using butter in a marinade? That was a disaster - it solidified the minute it touched the cold chicken, so it was very difficult to spread and only use a little at a time. Switch the butter to olive oil, and it would be fine.

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tkc

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

I did exactly like the receipe said to do and the butter solidfies.So receipe didn't worked out at all.

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jess1984

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Reviewed: Jul. 8, 2009

Sorry, the butter solidifies and it just doesn't work! Use olive oil instead.

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Reviewer:

Joel

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Reviewed: Jun. 21, 2009

Used EVO marinated overnight. I will use less rosemary next time. Alittle to over powering. I did not bast or save any to pour on after cooking. Just squirted a little fresh lemon juice after cooking. Yummy. Kids loved it.

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ANDREALEE

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009

Terrific! I used olive oil instead of butter, only marinated my chicken for 2 hours and didn't even baste it while grilling and it was still fantastic! If I can be this lazy with grilling and it still turn out beautifully, it is definately a keeper.

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ctaylor

Cooking Level: Beginning

Living In: Cartersville, Georgia, USA

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Reviewed: Jun. 4, 2009

This made my Hubby say WOW! Also works with lime juice. It is great with rice!

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HPlacanico

Cooking Level: Expert

Home Town: Babenhausen, Hessen, Germany

Living In: Three Rivers, Massachusetts, USA

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Reviewed: May 18, 2009

yummy!! used lots less butter and subbed some olive oil. didn't even really baste any and it was still super juicy!

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JKL

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Middletown, Ohio, USA

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Reviewed: Apr. 29, 2009

Tasty! I served this with salad and sweet potatoes. I used olive oil instead of butter and halved the amount to make it healthier.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jan. 29, 2009

My boys loved this. Easy to make.

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JustSomeGal

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Reviewed: Jan. 18, 2009

The marinade was both fragrant and tasty. I grilled thighs and legs. Wished the skin would have been crisper. Don't know whether this type marinade keeps it soggy or if I didn't have enough patience to let it cook the extra amount of time necessary for crispy skin. I think it was likely the latter. Will definitely try again. The family loved it.

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FloridaGrillGal

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Jan. 18, 2009

I used olive oil instead of the butter for the marinade and butterflied the chicken breasts before setting them in the marinade. I marinated them all day and grilled them - it was delicious

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burgundy

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Reviewed: Oct. 28, 2008

This was BEYOND amazing. I will be making this many more times. I also thought I would use it for my turkey for thanksgiving this year as well. Huge hit in my house!

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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: Oct. 22, 2008

I could not believe how tasty this was! My husband and son gobbled it up. Next time, I am going to double the recipe so I will have more sauce to baste with, and then pour overtop of the chicken when it's served. I do not have a food processor, so I used an immersion blender to mix up all the ingredients, and it took a while to get all the fresh rosemary chopped up finely enough to use in a sauce, but it was worth it!

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melomom

Cooking Level: Beginning

Living In: Santa Rosa, California, USA

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Reviewed: Oct. 6, 2008

My family really loved this chicken. I used olive oil also instead of butter as other suggested and marinated it in a plastic bag for 3 hours. The chicken was tender and had a great flavor. I will make this again.

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sandy

Cooking Level: Expert

Home Town: Hawthorne, New Jersey, USA

Living In: Fair Lawn, New Jersey, USA

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Reviewed: Aug. 21, 2008

This was fantastic.I used boneless breast and cut into strips and baked in the oven, and it turned out absolutely perfect.Served on wild rice and a side of dilled carrots. Thank you.

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fairysnailsmom

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Aug. 4, 2008

Like others I used Olive Oil instead of butter. It turned out very flavourful after marinating it for 6 hours & so simple to make. Thanks.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 31, 2008

This is so delicious and easy, I have made it twice in 2 weeks! Great chicken recipe!

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Ness

Cooking Level: Expert

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Reviewed: Jul. 27, 2008

This recipe is sensational! I doubled the lemon juice (for more of a tenderizer) but left out the zest, fearing it would be too lemony. It wasn't at all... infact, next time, I think I'll add the zest! The chicken is SO tender and flavorful... can't wait to make this again!

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