This was one of the best marinades I have ever had! The chicken turned out beautifully. I followed the recipe to the T, except that I did not have any sherry, so I substituted a little red wine vinegar. I used fresh rosemary and probably a little more than a teaspoon.
For cooking, I baked the chicken in a 350 degree pre-heated oven for about 10 minutes. Meanwhile, I started boiling the rest of the marinade, and added a little corn starch for thickening. Then, I put the chicken on the grill on medium-high heat for another 10 minutes, and basted the chicken with the thickened marinade sauce.
Served with some brown rice and sauteed chard - this chicken was delicious and I will definitely be using this recipe again!!
1 user found this review helpful
Sep. 24, 2014