Reviewed: Apr. 14, 2012

came out wonderful.. i changed what i normally do which is doubling the lemon and garlic.. didnt have any butter and was low on oils so i half and halved veggie and olive oil.. didnt have fresh rosemary so i used dried.. i also salted and peppered the sauce to taste instead of the chicken.. only used the sauce for marinating and basting.. tons of flavor.. ty for the recipe!

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Reviewer:

just_jam

Cooking Level: Intermediate

Home Town: North Hollywood, California, USA

Living In: Arcadia, California, USA

Reviewed: Feb. 7, 2012

I used a stick of butter and a couple splashes of olive oil, juice and zest of 2 lemons and several ounces of orange juice. Like others, i used dried rosemary, a couple shakes of red pepper flakes, some dried garlic and onion. I also added about 1.5 t. each of kosher salt and sugar. It turned out tasty but I think I used too much zest as the reserved marinade was too bitter. Next time I will add more sugar to help balance the sour and bitter.

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Reviewer:

val_squared

Cooking Level: Intermediate

Reviewed: Dec. 10, 2011

no wonder it's good. half a cup of butter? that will make anything taste scrumptious!!

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Reviewer:

kambri

Cooking Level: Intermediate

Reviewed: Nov. 29, 2011

I used this marinade for chicken wings. I added a bit more olive oil, garlic and lemon juice and marinaded the wings overnight in plastic bags in the fridge. Great flavor!!

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Reviewer:

AngieLee

Reviewed: Jul. 28, 2011

prefer using oil to marinade rather than butter - it tended to clump and not sure that it really saturated the poultry.

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Reviewer:

LisaD

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Jul. 20, 2011

Very good. I accidenently melted the butter when softening butter and it worked. It ended up being up being easier. I also flatten chicken to make it easier to evenly grill. Nice recipe. Thanks. I may use ovoo in marinade next time and butter in topping next time.

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Reviewer:

Schimmy

Cooking Level: Intermediate

Home Town: Annandale, Minnesota, USA

Reviewed: Jul. 16, 2011

I was looking for a recipe to use leftover rosemary and this one was great! I cut the chicken into pieces and made stovetop. It's like a rosemary pesto - very creative.

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Reviewer:

CIGALL

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Jul. 15, 2011

I used olive oil like a lot of reviews suggested. I thought it really needed something though. I tried adding a dab of butter on the already cooked chicken and that really didn't do anything. I then added some honey to the rest of the sauce. It went from ok to yumm. The sweet/savory mix made it tons better. I then wished I had more of the sauce made. I will always add some honey to it from now on.

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Reviewer:

Jessica

Cooking Level: Expert

Reviewed: Jun. 10, 2011

Flavors are good, but needs too much tweaking to give more stars. Butter does not make a marinade, it makes a flavored butter. I melted it to blend, but it hardens upon being placed on the cold chicken. Next time, I will use olive oil and maybe just a little butter for that flavor. Also, for the same reason, grilling doesn't work well with the butter. However, it can be roasted in a very small pan so the chicken is packed tightly, so the butter can melt, but can't run very far from the chicken. But flavor is good.

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Reviewer:

dhay616

Cooking Level: Expert

Reviewed: Jun. 6, 2011

Made this using the olive oil as suggested by others and it was fantastic. Very moist and tasty. And easy. I also used a resealable plastic freezer bag to marinate the chicken it.

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