Reviewed: Oct. 30, 2011

Great marinade. I used it on chicken breasts with the bone in. Everyone loved it

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Reviewer:

Reviewed: Aug. 4, 2011

Makes good juicy chicken, but the flavor is nothing special. I marinated for a couple hours and basted several times while on the grill. Next time I will marinate over night.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Jul. 21, 2011

I agree with the "virutally no flavor" comment, however it does smell fantastic while cooking. Yet I would say that is the disguise!

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MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

Reviewed: May 12, 2011

I really liked this! The vinegar (for me) was not overpowering but creates this interesting tang in the chicken. I used regular white vinegar and will again next time. I will say do not use boneless breasts like I did...they got dry and the only thing that saved them was the vinegar. Use bone in OR use dark meat like thighs. I also used garlic powder and salt...not garlic salt...but not much of a difference there...and I didn't add any butter, just a tbsp of oil to keep this light. Marinated all night long - 2 thumbs up! Thanks!!

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Reviewer:

Raquel

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: Sep. 22, 2010

This chicken was awesome! Nice and juicy. The only changes I made were that like another reviewer, I did not have white wine vinegar so I used white balsamic, and substituted the butter with oil. I threw it all in a bag in the morning before I left for work and voila....perfect tasty grilled chicken for dinner! It's now in my recipe box...willl make again and again!

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Reviewer:

KGriff68

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

Living In: Hopewell Junction, New York, USA

Reviewed: Apr. 2, 2010

Great flavor!

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fireflyrebel

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Feb. 22, 2010

I have been looking for a great chicken recipe that wasn't dry. This is it!!! My whole family loved it. I followed the ing other than i left out the butter/oil. I also put it in the marinade last night so it was about 24 hours in it. I also baked it for 50 mins on 350 in a covered dish. Its about 20 outside with over a foot of snow and i am not in the grilling mood. Will try grilling it this summer.

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Reviewer:

Benz Girl

Cooking Level: Intermediate

Living In: North Lawrence, Ohio, USA

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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Reviewer:

Melanie

Cooking Level: Expert

Home Town: Darlington, South Carolina, USA

Living In: Boston, Massachusetts, USA

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

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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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