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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Lookin2Cook4GoodLookin

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Reviewed: Jul. 7, 2008

Wonderful recipe! I marinated chicken pieces overnight then cooked on a stovetop grill. Perfect flavors!

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BETKK

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Reviewed: Jul. 6, 2008

Nicely flavored chicken but too much work to blend everything up in the food processor.

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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Jun. 29, 2008

I gave this 4 stars for ease of preparation. I used my blender and it came together quickly; I substituted oil as others suggested and it was fine. I was afraid the rosemary would be too strong a flavor, so I cut back. Next time, I will put in more fresh rosemary, as we have it growing in our garden. The chicken was moist, but lacked the flavor "punch" I was hoping for. But thanks - my husband LOVED it!!

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Karen_M

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Jun. 24, 2008

Delicious marinade!!! I used olive oil rather than the butter (much healthier), and then grilled this on my George Foreman and it turned out perfect, very moist and flavorful!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jun. 3, 2008

This was pretty good. I made it twice. Using all that butter though weighed heavily on my mind, but replacing it with olive oil fixes that.

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mustang2b1

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Reviewed: May 22, 2008

Please use olive oil... the receipe was great but missing lemon flavoring.. hard to handle the butter as a marinate to "pour".

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freckelbvs

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Reviewed: May 4, 2008

This recipe turned out great. I also basted the chicken with the rest of the marinade. The lemon, garlic and rosemary made an awesome combination. We will definetely make this again!

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Baking Queen

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Reviewed: Apr. 20, 2008

This is a great recipe! I cut the butter down to a couple of tablespoons, to get the buttery flavor, and used a 1/4 cup of EVOO. I marinated in a large zip-bag, and instead of grilling, baked the chicken in the oven. Cooked it for my parents, and they raved about it! Can't wait to try it on the grill!

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TerriLeeAnn

Cooking Level: Intermediate

Living In: Cary, North Carolina, USA

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Reviewed: Apr. 4, 2008

Easy and delicious recipe. I halved the recipe and didn't bother to use the food processor. Also, I grilled on a grill pan on the stovetop (but will try on the outdoor grill in summer). The dish has a pronounced lemon flavor- not too much, just right. I will make this again.

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SCARLETT74

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Mar. 31, 2008

This was excellent. I modified it a little bit since I don't have a food processor and didn't want to get my blender dirty. I just put the lemon juice, garlic powder, and rosemary in the ziploc bag that I had the chicken it (thawing out). I skipped the butter, used garlic power instead of minced garlic, I also skipped out on the lemon zest. I had planned on making it outside but it turned on rainy and cold I cooked it on the george foreman grill, it was great and I plan on making it again this week sometime. Unfortunately not tonight since I won't have time to let it soak in the juice.

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Derrick

Cooking Level: Expert

Home Town: Hattiesburg, Mississippi, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Feb. 6, 2008

I changed it up a bit but it was still a hit!! I doubled the lemon juice and substituted the butter with olive oil. I also didn't have fresh rosmary so I used a TBS of dried. Marinated it for 5 hours and baked it. It came out really tender and moist. Definately cooking this again.

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Katie Franchi

Cooking Level: Beginning

Home Town: Saratoga Springs, New York, USA

Living In: Savannah, Georgia, USA

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Reviewed: Jan. 11, 2008

Easy!

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Jennifer

Cooking Level: Intermediate

Home Town: Heflin, Alabama, USA

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Reviewed: Oct. 11, 2007

This was sensational!! Delicious chicken recipe that received rave reviews from my family! Although I did tweak it a bit. I found the marinade to be a bit bland and the lemon to be very overpowering so i added some salt and a little steak seasoning. I also used half butter and half EVOO as suggested by other reviews. I wanted to cut down the marination time so I sealed the chicken and all of the marinade into a vacuum-sealed bag for one hour. I didn't feel it needed the basting and it turned out fantastically! This was a great recipe and will make it again in the future Thanks! P.S. If you add salt to the marinade only pepper the chicken breasts for it may be too salty. :)

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Jordunn1

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 7, 2007

Actually tripled this recipe for dinner for guests...they like being my guinea pigs when I try new recipes. They all loved this. I also took the advise of others and used half olive oil, half butter. I also marinated it for about 6 hours. It was excellent. I will certainly make this again.

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KATEKANENAYLOR

Cooking Level: Intermediate

Home Town: Lenox, Massachusetts, USA

Living In: Housatonic, Massachusetts, USA

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Reviewed: Oct. 3, 2007

Esta bueno apra un cambio. A FM le gusto

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lumarga

Cooking Level: Beginning

Home Town: Manati, Manati, Puerto Rico

Living In: Weston, Florida, USA

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Reviewed: Sep. 13, 2007

Following the others advice, I used 2 tablespoons of melted I Cannot Believe It's Not Butter and the remaining amount in olive oil. Also marinated breasts, wings and boneless skinless thighs for 2 hours-maybe best chicken we ever had!! Way better than same name dish from caterer in New York last week.

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FlyingFoodie

Cooking Level: Expert

Living In: Bloomington, Illinois, USA

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Reviewed: Aug. 30, 2007

This was very good but cut the butter way down as you don't really need it. Marinated chicken for a few hours and came out great. Don't really need all the lemon juice as well. All in all a good one to keep.

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