I made this twice. The first time I grilled it and thought it was good, but not great. Chicken was tender and juicy as promised, but the rosemary, which I usually like, was just too intense for me. The second time, I took the advice of other reviewers and baked it for 20 min in the marinade to serve over brown wild rice with a little of the sauce. I did not like the flavor at all. The rosemary was even more overpowering and it was all just a bit tangy. Definitely if cooking in the marinade you should reduce the salt. Just to mention, since not everyone cooks with kosher salt, I'd suggest using it for this recipe if you are following it to a T because regular table salt would make it incredibly salty.
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I made this twice. The first time I grilled it and thought it was good, but not great. Chicken...