Reviewed: Aug. 17, 2012

The marinade is excellent. Save about half of the marinade to use as a drizzle over the grilled chicken, ie after the chicken is cooked. Of course, do not use the marinade in which the chicken had been placed before grilling. Or make a second batch just for post-grilling flavor.

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6 users found this review helpful

Reviewer:

ohionavy

Reviewed: Aug. 17, 2012

I've been making this for years except I use rosemary and not the red pepper. I double the marinade and reserve half for a dressing. Cool and cut grilled chicken, add to pasta (I use tri color rotini), sun dried tomatoes, grilled red peppers, and some grated mozarella cheese. Add reserved dressing and toss to coat. One of my family's favorites!

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19 users found this review helpful

Reviewer:

teastitcher

Cooking Level: Intermediate

Home Town: Mount Pearl, Newfoundland, Canada

Living In: Loveland, Ohio, USA

Reviewed: Aug. 6, 2012

This chicken was amazing!!! Everyone in my family loved it. We didn't have Dijon Mustard, but it still tasted great!!!!

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2 users found this review helpful

Reviewer:

carmel09

Reviewed: Jul. 26, 2012

Great recipe! Very lemony. The only change I made was to add some fresh basil. Thanks for sharing your recipe.

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2 users found this review helpful

Reviewer:

Fay

Cooking Level: Expert

Reviewed: Jul. 25, 2012

This is the first time I am writing a review, because this was outstanding. I took the advice of other reviewers and halved the mustard. I also only had spicy brown mustard (not technically Dijon). I used my garlic press rather than chopping the cloves, and I left out the red pepper as I did not have any. Threw it on the grill, and this was amazing. Good flavor, and just the right amount of tang! I will definitely make this again.

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5 users found this review helpful

Reviewer:

Cassy712

Reviewed: Jul. 15, 2012

I didn't have red pepper, so I used green, but other than that, I made this exactly as written. It was amazing! I wish you could have seen my 5 yr old's eyes brighten up when he put the chicken in his mouth. This recipe is a keeper, and we'll make it again and again. I made "Squash and Pepper Skillet" from this site as a side dish. Thank you!!

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2 users found this review helpful

Reviewer:

Bevarly

Cooking Level: Intermediate

Living In: Portage, Indiana, USA

Reviewed: Jul. 15, 2012

Really tasty recipe! Would probably cook with this recipe again but would drop the red bell pepper. I probably cooked it a tad too long but still got rave reviews from the family.

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1 user found this review helpful

Reviewer:

Mattu1665

Reviewed: Jul. 6, 2012

I love this recepe. I made this last night and it was soo yummy

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1 user found this review helpful

Reviewer:

pinkbianney

Reviewed: Jul. 2, 2012

This was really good! I followed the recipe exactly but left out the red bell pepper. I marinated the chicken for 2 hours (I used thinly sliced breasts, which I think helped with the more intense flavor). We grilled on the gas grill. My family loved this- even the picky eater kept saying "Mmmmmm" as he ate!

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1 user found this review helpful

Reviewer:

marcy

Cooking Level: Intermediate

Home Town: Lehigh Valley, Pennsylvania, USA

Reviewed: Jun. 30, 2012

This chicken was great! Very flavorful and moist! Definitely a taste of summer! Would be a great recipe for grilled chicken on a salad or wrap too. We will definitely be making this year round!

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1 user found this review helpful