Reviewed: Nov. 7, 2009

This was good. I followed the recipe exactly for boneless skinless chicken breasts. The meat had really good flavor and was a nice change from my usual teriyaki chicken marinade. I'd make it again for sure.

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SavedByGrace

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Oct. 27, 2009

Good, but entirely believable.

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BRR

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

Not overwhelmed by this recipe. I expected a lot more flavor.

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NewToThis

Cooking Level: Beginning

Home Town: Charlotte, North Carolina, USA

Living In: New York, New York, USA

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Reviewed: Oct. 25, 2009

I stuck to this recipe, except for the fact that I used Apple Cider Vinegar. The chicken was tasty, and moist, but the Cider Vinegar was a little over powering. It was a nice change from the regular boring grilled chicken I BBQ. I will try again with just Cider Vinegar.

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Hungry Lawn Gnome

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 20, 2009

just tastes like honey mustard

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Melophone

Cooking Level: Beginning

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Reviewed: Oct. 18, 2009

Oh so good. My whole family loved how the chicken turned out. Great as a main course or to top salad.

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ckander35059

Cooking Level: Expert

Living In: Midwest City, Oklahoma, USA

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Reviewed: Oct. 13, 2009

Very good

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Tweets

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Reviewed: Oct. 6, 2009

I marinated my chicken a day and a half and the flavor was wonderful. Served with herbed mashed potatoes and broccoli which made for a fast and healthy meal. Will make this again.

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teachme

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Reviewed: Oct. 3, 2009

Flavor is amazing! I am not a fan of any type of vinegar (b/c I hate the smell)...but it works so well in this recipe! I did the same as another user and used 1/4 cup of margarita mix (sweet and sour mix) b/c I didn't have a lemon on hand. I put mix and chicken in a freezer bag for about 12 hours then grilled. Served with mashed potatoes, green beans, and bread.

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AChalmers

Cooking Level: Expert

Living In: Savannah, Georgia, USA

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Reviewed: Oct. 2, 2009

Very nice! Not BBQ weather so I cooked the chicken in a griddle pan. Would use again.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

My husband and I both enjoyed the flavor of this

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 1, 2009

Sorry, this was just ok. Did not have alot of flavour for my tastes.

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MOBERTYN

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 30, 2009

This was really good! I wasn't sure if this was going to be good with DARK MEAT, since everyone else's reviews were with breast. BUT, it was very good with chicken quarters! I put the frozen chicken quarters with the marinade for about 24 hours, so as it defrosted it was soaking up the liquids. I grilled it over a charcoal grill on indirect heat for a while (20+ minutes, internal temp 165F). The grill had smoking chips in it too, so it added a really delicious smokey flavor. This marinade is great for BBQ's because it is yummy on its own, but it'll also complement BBQ sauce, for those who like that classic BBQ stickiness. Will definitely use this again for the next BBQ. Thanks for the recipe! (Other subs, prepared 3tbs prepared lemon juice, 2tbs prepared lime juice.)

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SOURPUMMELO

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Reviewed: Sep. 29, 2009

Excellent marinade! I didn't have any limes in the house so I used a whole lemon. I also marinated thin cut boneless skinless cutlets because it was all I had in the house and I wanted to try this marinade. I baked the cutlets in the oven and then broiled them for 2 minutes and the end and they were soooo good! Excellent marinade, will use again :)

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Laurel31

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Reviewed: Sep. 28, 2009

Truly a delight!!! This was awesome and required the use of simple ingredients I already had laying around the houe. Nice flavor. The 2nd time I made it I added 1 orange to the marinade to enhance the citrus flavor and cayenne pepper. My family just loves this. Note: you can also substitute brown mustard or dijon for the prepared mustard and it still works out great.

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kac2research

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

I thought this marinade had a great flavor but it didn't permeate through the meat like I thought it would. I let it sit all day and even basted the chicken while it grilled. Next time I'll let it set overnight and pierce the meat so it will have longer to absorb the flavors.

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vatech90

Cooking Level: Expert

Home Town: Fishersville, Virginia, USA

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Reviewed: Sep. 27, 2009

This is an easy recipe for a cook-out. I thought the flavor was great but this recipe didn't get any wows from my guests and my husband wanted to put barbecue sauce on it! So good flavor but I think the dish overall comes across as a bit plain for some.

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NancySJ

Home Town: Eugene, Oregon, USA

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Reviewed: Sep. 17, 2009

Yep, it's unbelievable alright! I made the recipe exactly as written and marinated overnight. I love that this marinade uses ingredients I always have on hand. I will use this recipe again and again!

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Luv2Bake

Cooking Level: Expert

Living In: Stockton, California, USA

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Reviewed: Sep. 15, 2009

Delicious! Nothing else to say...

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lizk

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: London, Greater London, England, U.K.

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Reviewed: Sep. 10, 2009

This was wonderful! After trying the marinade on chicken, we decided that it was unfair to limit its use to just one type of meat. It's equally wonderful on bass, trout, and shrimp. Just be sure not to marinate your seafood for more than 30 minutes. Yum!

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