Reviewed: Sep. 1, 2009

The chicken just was not something we enjoyed at all. Not one of us enjoyed it.

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ChrisK

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Reviewed: Sep. 1, 2009

The whole family loved it!

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Melijane2

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Reviewed: Aug. 31, 2009

Very good. Followed exactly. Also added a little dried oregano, worchershire, and Cookies seasoning. I pounded out the chicken a little bit to make the thickness even. Put on a hamburger bun, topped with bacon, swiss cheese, honey mustard, & mayo.

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Nikki

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 31, 2009

I cooked this chicken while camping. I had marinated it for 2 days and was all ready to throw it on the grill that was SUPPOSED to be at the camp site. Little did we know that we'd really be roughing it more than we thought, because the grill was missing and our only source of cooking a meal was on the campfire!! We put our raw chicken on sticks, shrugged out shoulders, and patiently flipped the chicken on a stick every few minutes. The result... IT WAS DELICIOUS! The marinade was excellent, the chicken was moist and the only complaint I have is my sore arm from holding a big piece of chicken on a long stick for about 30 minutes or so. :-) Can't blame anyone but myself for that one, though! Great recipe, can't wait to actually make it in my own kitchen!

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Megan

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 31, 2009

It was just fine. Didn't ruin my chicken, but as there are a dozen other unbelievably good marinades I prefer to this, I won't be making it again. Thanks for the chance to try something new.

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kikadee

Cooking Level: Intermediate

Home Town: Castlegar, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Aug. 31, 2009

This recipe was a little too sweet for my taste. I broiled a whole butterflied chicken and served it with a light salad and hummus and pita breads. The chicken was just okay.

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Flaquita

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

This Chicken is unbelievable - unbelievably good! I followed the recipe exactly. I set aside 1/2 of the marinade (which I did not put in with the raw chicken) and simmered it on the stove while the chicken was grilling. I then poured the sauce on top of the finished chicken and it was amazing! I was also only able to marinate the chicken for 2 hours and it still had plenty of flavor.

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Aug. 29, 2009

This marinade is great, really good flavor and it is easy and quick.

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Aug. 28, 2009

Not quite "unbelievable", but pretty darn good! My family was very happy with this chicken-- it is a keeper! Very moist and flavorful. We did add a few shakes of red pepper flakes, plus a "spritz" of soy sauce and 1/8 tsp. dried Oregano to the marinade. Very good, thanks for giving us the recipe!

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Sherbg

Cooking Level: Intermediate

Home Town: Whitefish Bay, Wisconsin, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 27, 2009

I think this recipe should be called the Unbelievable & Incredible Chicken!! It is awesome!! This is certainly a keeper and has already became a favorite!! Thanks!

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VERONICA64

Cooking Level: Expert

Home Town: Lewisburg, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Aug. 26, 2009

This recipe is INCREDIBLE. My tip: bake the chicken in the marinade until cooked through, then remove from marinade and grill on both sides until skin is crispy. By soaking the chicken in the sauce while it cooked, the flavour soaked in thoroughly despite my not actually marinading it for very long in advance. This also meant it stayed deliciously juicy and tender while the skin had a gorgeous crunch. PERFECT!

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8bit.lisa

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Reviewed: Aug. 26, 2009

Great recipe! I omitted the salt from the marinade and just sprinkled on prior to grilling. I think maybe that was what may have dried out chicken that was mentioned on previous review, not lemon. I don't think salt should be added to any marinade as it draws out the moisture in the meat.

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obxnut

Cooking Level: Intermediate

Home Town: Jim Thorpe, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

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Reviewed: Aug. 26, 2009

I ended up marinating for two nights instead of one and it turned out really tender and flavorful, perfect for the BBQ. Will keep this recipe handy for more BBQ's to come.

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~Jamison's Mommy~

Cooking Level: Intermediate

Living In: Paradise, California, USA

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Reviewed: Aug. 26, 2009

delicious chicken marinade! the perfect combo of savory/sweet. utilizing my Food Saver, I pre-portion Food Saver bags with 2 or 3 chicken breasts, pour in some marinade, freeze, and then vacuum seal (you have to freeze first or the vacuum sealing process will suck out all the liquid!). then I have pre-marinated frozen chicken breasts ready for a quick defrost and grill on a busy weeknight! great with basmati rice.

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MALTESE_MOM

Cooking Level: Expert

Home Town: Norman, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Aug. 25, 2009

This recipe tasted very well and I know that I will make it again. Thank you very much for your recipe.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Aug. 24, 2009

This is a very tasty marinade. The chicken I made was very juicy and delicious. (*HINT- try tenderizing the meat first with a Jaccard.) I think it would also be great on wild birds like pheasant and grouse- since these are generally drier due to the lower fat content.

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Allen Kozlowski

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Reviewed: Aug. 23, 2009

This was a good marinade. I only marinated for 7 hours and I think it would be even better if I had done it overnight. This would be great with bbq'd veggies. :)

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Mummy-Lou-Hoo

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

made this for a family bbq today, several picky eaters in the group. everyone loved it, they raved! the only thing I did slightly different from the recipe.. I marinated, but took about 1/3 out first & used it for basting on the grill. YUMMMMY - this WILL be made again at our house!

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love2cook

Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

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Reviewed: Aug. 21, 2009

I'd also give this 4 1/2 stars. will make again!!

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Jaime

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Reviewed: Aug. 21, 2009

Very good! I didn't have time to marinate it for the whole 8 hours, but still very tender and juicy! I will make this again and marinate for the full time to really get the full flavor. Thanks!

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