Reviewed: Nov. 9, 2009

Family really liked these! So easy to prepare and very good flavor!

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Reviewed: Nov. 7, 2009

ABSOLUTELY AMAZING! I do not change a thing and it is PERFECT! Seriously good! I have tried a lot of chicken recipes and this is the only one where the flavor penetrates the chicken! MMMMMM

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bljohns6

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Reviewed: Nov. 5, 2009

Instead of kabobs I cook this in a 9x13 baking dish with chopped green peppers and onion and bake it with the marinade (plus about 1T cornstarch). Serve over rice. Great for a crowd or just a quick family dinner.

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Cassandra

Cooking Level: Intermediate

Home Town: Front Royal, Virginia, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Nov. 3, 2009

We had guests over for a bar b que a while back and I made these for them and they loved them! I passed the recipe on to them and they are definitely a family favorite!

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kmquillen

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Reviewed: Nov. 2, 2009

This marinade was the BEST my family ever had. Made 3 full boneless chicken breasts cut into strips and marinaded for aprox 4 hours. Next time I will make even more as the three was not enough for once!

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gabbygirl

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Perry, Ohio, USA

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Reviewed: Nov. 1, 2009

Fabulous!! Like the recipe note says, even picky eaters love it!!

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Shannon

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Reviewed: Oct. 28, 2009

Didn't kabob them. Also, I used dried rosemary and I added too much apparently, but they were still good. I'm positive they will be great if I use fresh or a smaller amount of dried rosemary. Tender and juicy!

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Lovin'Louie

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

The chicken was very tender, and didn't dry out. Even my husband, who hates the mere mention of rosemary, liked this recipe. I'll make this again. I'll probably try to marinate chicken breasts next time.

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BRIANNA170

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 24, 2009

These were so tender and tasty! I'm glad the sugar was optional, because I unintentionally left it out. We used the baked method, 450 degrees for about 15 minutes, which worked well. Even my picky child ate them!

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cook4fun

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

We love this chicken! So easy to marinate it the night before and grill the next day. Perfectly moist every time and goes well with so many sides!

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Lyndsybeth

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Reviewed: Oct. 21, 2009

I made these for a summer deck party and everyone raved about them. All my friends ask me for the recipe! Thanks for sharing!

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MrsMcD

Cooking Level: Beginning

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Reviewed: Oct. 19, 2009

Fabulous. Made it just like the recipe says and it was delicious. Wish I'd made more. Since it was cold and rainy, I broiled the skewers. Will definitely make many more times.

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chadwick

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Reviewed: Oct. 17, 2009

omg was this the bomb! Made this one night because it sounded easy, fast and with ingredients on hand and am I ever glad I did. I used chicken breasts and didn't make them into kabobs but kept the rest as is. So, between me, hubby and 10 yr. old son, we all loved this marinade so much! I seriously will make this often and that's saying a lot since we all know how many recipes are out there for chicken. The BEST flavor that you literally taste on the meat...mmmm mmm so good!thanks for sharing!

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 15, 2009

Awesome. I have made these a few times with everyone liking them. I let them marinade in a ziplock for at least 12 hours, sometimes up to 24 hours. The longer the better.

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Jim

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Reviewed: Oct. 12, 2009

This was excellent! Very tender and flavorful!

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Christina

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Reviewed: Oct. 12, 2009

Followed this exactly--very moist and very delicious.

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

Made these for my 23rd birthday party and they went over really well. I gave some to my bro because, as a broke college student with a half kitchen, he never eats any real food. I used 3 tbl Margarita mix instead of lemon juice and sugar (x2 because I doubled the recipie). People liked the lime-y taste. Joe helped and cut the chicken up while I mixed the marinade. I cut the skewers in half and baked the chicken in the oven in a casserole dish. I used tinfoil to protect the dish but I didn't do a very good job so it didn't work. For the first half hour I cooked the dish at 400 degrees with tinfoil on top but it was still pretty juicy so I cooked it another 15 min on 550 and the top layer browned a little. I took off the top layer served it, drained the juice out and cooked the bottom layer for another 10 minutes at 550. They browned pretty well after that but the dish was a bitch to clean in the end.

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