Reviewed: Jun. 19, 2009

Excellent marinade!! Made kabobs and followed the recipe exactly and it was delicious. Will use again.

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Reviewed: Jun. 19, 2009

My husband absolutely LOVED this recipe when I made it last month, and he requested this be his Father's Day dinner. I wouldn't change a thing, it was delicious just the way the recipe was written! Chicken was so flavorful and moist. I've used marinades in the past where you really can't taste it in the chicken after it's grilled, but you can definitely taste the flavors of the marinade with every bite! Thank you!!

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BARB

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Reviewed: Jun. 19, 2009

I used this recipe on chicken kobobes this past weekend and it was a hit with everyone. I can't tell you how many people asked for the recipe. It's definitely a keeper. Thank you Letsgggo!!!

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LuLu

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Reviewed: Jun. 18, 2009

This is a good marinade but, the taste doesn't stay on the chicken. I think it might be better in the oven instead of on the grill.

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billynn

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Reviewed: Jun. 17, 2009

I didn't think this was unusually good, but we enjoyed it.

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jam2jar

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Reviewed: Jun. 16, 2009

Very good. We liked the marinade enough that we heated the extra and poured it over the chicken. Will definitely make it again, and try the sauce on pork and maybe salmon.

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Linda Y

Cooking Level: Intermediate

Home Town: Parkville, Maryland, USA

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Reviewed: Jun. 16, 2009

Very good...nice citrus/mustard flavor with the nice acid bite of vinegar. Couldn't grill because of rain and were perfect under the broiler. Will definitely make again!

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rijg

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Reviewed: Jun. 16, 2009

Yummy! I broiled the chicken 5 minutes on each side. I also set some of the marinade aside and poured a small amount over it once it was done. My DH kept saying how good it was :)

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caroline

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Reviewed: Jun. 16, 2009

This marinade was wonderful. Love it!

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41017

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Reviewed: Jun. 15, 2009

Did not change a thing! family and friends loved it, and want more. Thanks!

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NMHuddles

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Reviewed: Jun. 15, 2009

Loved this recipe - great flavor! Thanks for sharing!

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Jodi

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

This recipe is very easy to prepare & comes out delicious. I followed the directions for the ingredients, but I pounded the chicken & it turned out wonderful! We loved the texture of the chicken & it was juicy.

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ocmama27

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Reviewed: Jun. 14, 2009

This IS our favorite chicken recipe of all time. I fixed it for a bridge luncheon and only had time to marinate for 4 hours and it was awesome. Fixed it again a few days ago and marinated it overnight and baked it at 350 for 45 minutes and everyone said it was the best ever, even my picky grandson. Couldn't grill it either time as a wren built her nest in our grill and we had to wait for the four babies to fly! I would recommend NO changes. Thank you so much for making me such a success! Jan

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JAN

Cooking Level: Expert

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Reviewed: Jun. 14, 2009

This is absolutely the best marinade I've tasted! Don't change a thing! They key is to marinade it for the full 8hrs or overnight!

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Mary Ellen

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Reviewed: Jun. 12, 2009

This tasted great - my kids (16 and 19) really liked it. I marinated the chicken overnight and was a little worried that it might have been too much, but it was really good. The only change I made is that I used 2 teaspoons of regular mustard, and 1 of Dijon mustard. I wasn't really sure that the recipe called for just Dijon or not, but next time I will use a full 3 teaspoons of Dijon to see what it turns out like.

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El Medico Loco

Cooking Level: Intermediate

Living In: Imlay City, Michigan, USA

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Reviewed: Jun. 11, 2009

I wasn't sure what to expect with this. The coarse ground mustard smelled awful (I never used it before) as did the marinade itself. Happily, the result was fantastic: moist, tender, delicious flavor. My family agreed that it was the best grilled chicken I had ever made.

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JED901

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Reviewed: Jun. 11, 2009

This is a delicious marinade for chicken breasts. I baked the chicken with its marinade (425 degrees for 45 minutes. The result was succulent and moist with a bit of crust. I removed the breasts to a serving dish and discarded the remaining juices. Next time I will add a few herbs but the recipe is excellent as is.

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Free fall chef

Cooking Level: Expert

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Reviewed: Jun. 11, 2009

My husband loved this recipe. I did what other people said and put it in a baking dish so the liquid would not leak out. I also used boneless pork chops and I cut the butter and olive oil in half. The next time I cook this I will probably still cut them back even more. There was a huge pool of oil and butter left over.

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