Reviewed: Nov. 1, 2009

It was ok. I only had time to marinate it for about 2 1/2 hours. The flavor was ok, but could be vamped up a little. I may add more hot sauce next time.

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Melanie

Cooking Level: Expert

Home Town: Darlington, South Carolina, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 6, 2009

This had virtually no flavor at all whatsoever. Like others I used olive oil and I let two boneless chicken breasts marinated for 8 hours. They were moist, but had no taste.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 5, 2009

I made this into kabobs.. it wasnt too bad.. i also used red wine vinegar, since i didnt have white in the cupboard.. dont think i will make this again unless i find a nice vegi combo to grill it with..

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Chefette Trisha

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 4, 2009

I used red wine vinegar and chix breast with the bone. I grilled them and boiled the marinate, brushing it on as it grilled. I was in a rush and only marinated chix for 2 hrs,it was really good! I will make this again that's for sure!! Hubby thought this chix was tender and juicy, not dried out at all, like the breast tend to do. Thanks Bellemic! Patty

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Jul. 30, 2009

Excellent and so easy to make. The only change I made was to use white balsamic vinegar instead of plain (I was out of regular vinegar). Tender and juicy with lots of garlic flavor. Sliced and served on top of a salad. My new favorite chicken recipe. Thank you GodivaGirl!

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J

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

I will definately make this again. I think that grilling on the BBQ was the finishing touch

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Darla

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Reviewed: Jul. 24, 2009

Hubs and I both enjoyed this and I was surprised he did, given he is always against any kind of marinades (I did it while he was working before he had a chance to object). Personally, I prefer the way he generally grills chicken (I think it's his secret) but it was fun to try something different. I used olive oil rather than margarine and followed the rest of the marinade ingredients as directed. The flavors are all very mellow, and you wouldn't have guessed there was any hot sauce in the marinade at all, so if you like a little kick, I'd suggest adding more. The thing I wasn't crazy about, however, is the vinegar that is this marinade's signature - while I couldn't isolate any of the other ingredients in the marinade, the tang of the vinegar was unmistakable and a little too pronounced for me. If I were to make this again I'd substitute white wine. All and all, a perfectly okay marinade.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 17, 2009

This recipe is great! I'm always looking for new ways to cook chicken, and my mom used to use a vinegar based sauce on the grill - this came close. Like some others I subbed olive oil for the butter (I was making this at 6 AM and didn't feel like revving up the microwave to melt it) and also instead of garlic salt used 1 TBSP of garlic powder and about 1/2 TBSP regular salt. Everyone loved it in my house! Thanks for a great recipe!

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Kristen Devan

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Albany, New York, USA

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Reviewed: May 27, 2009

Great recipe, using kichen staples! I switched the garlic salt to 1 tbls garlic powder and 1 1/2 tbls minced garlic (huge garlic fan). also swapped the butter for olive oil. My husband adds salt to everything, but not this! So Im glad I didnt use the garlic salt. I also halved the hot sauce so my 1 year old could try it. loved it! I might try to strictly follow the recipe next time just to see how big of a difference the changes made.

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Carly

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Reviewed: Apr. 23, 2009

I made a few changes but first let me say THIS WAS DELICIOUS!!! Ok the changes. I made it for two rather than four. Of necessity, I used soy sauce instead of Worcestershire and it was fine. I replaced the butter with olive oil also with no problems and less fat. Now the big change, I baked rather than grilled the chicken and used bone-in breasts which I think are juicier and are also more economical. I lined a glass baking dish with foil for easy clean up. I marinated the breasts for a full day, placed them in the dish, poured the marinade over the top, and sealed tightly with foil. I baked them at 375 for 45 minutes, removed the foil and baked for another fifteen minutes. Once I removed the foil, I basted the breasts often. After 15 minutes and when they tested as nearly done with a meat thermometer, I broiled them for about five minutes to brown and crisp the skin. These were SO juice and SO tender that my husband couldn't stop raving about them. And wow did they smell good! Next time I may try them on the grill but baking works REALLY well. This is definitely a keeper! I served them with couscous with fresh chopped tomatoes added when I fluffed it. A big hit!

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Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 20, 2009

Good. I do think next time I will marinate it over night for more flavor. I don't think four hours is long enough in my opinion. Definately good though, I served it with salad and corn on the cob.

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chicklet

Cooking Level: Expert

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Reviewed: Oct. 20, 2008

This was great off of the grill! It has a tang to it that you usually only get at restaurants. I used garlic powder instead of garlic salt and it was wonderfull. We will be having this again.

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sassier75

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2008

I was quite pleased with how moist this chicken turned out! I subbed 4 skinless, boneless chicken breasts because that is what I had on hand. Served on a bed of onions, sauteed red, yellow and green peppers.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 11, 2008

I don't really care for chicken, but this recipe makes it much better.

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katalina1314

Cooking Level: Beginning

Home Town: Satellite Beach, Florida, USA

Living In: Landstuhl, Rheinland-Pfalz, Germany

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Reviewed: Jun. 9, 2008

Delicious and incredibly easy! Made this at the last minute when I realized I didn't have many other ingredients on hand for a good marinade. This was full of flavor and so simple, with common ingredients. I halved the amount of garlic salt because I'm not a big garlic fan. This is perfect for summer grilled chicken. I'll be making this again soon!

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kjknight924

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Reviewed: May 17, 2008

very tasty chicken. i omitted the butter to save calories as other reviewers suggested. my only reservation from giving this recipe five stars is the amount of sodium is too high. maybe you could use garlic powder instead of garlic salt? my boyfriend commented he liked it but he thought it was a little too salty however he had also added table salt as he is one of those people who add salt and pepper to everything before even tasting. i would make this again. thanks!

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