Zesty Grilled Garlic-Herb Chicken Recipe - Allrecipes.com
Zesty Grilled Garlic-Herb Chicken Recipe

Zesty Grilled Garlic-Herb Chicken

Recipe by  

"Hot, sweet and savory--many herbs lend distinct, delicious notes to this marinade for grilled chicken."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    1 hr 20 mins


  1. Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, SPLENDA® Granulated Sweetener, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
  2. Preheat the grill for medium heat.
  3. Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.
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  • Note
  • Serving Size: 1 prepared chicken breast
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.

Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2010

This is a great recipe and I realize that it's a reduced sugar version of Bessy's Zesty Grilled Garlic-Herb Chicken (one of my favorites that I've made a number of times) but when converting 1/2 cup of sugar from the original recipe 1/2 cup of Splenda should be 1/4 cup. I also eliminate the saffron and it doesn't make a difference in the recipe. I pound the chicken down to 1/2 inch, cut the oil down to 3/4 cup, put everything into a ziploc bag and marinate it for a few hours. The chicken gets carmelized due to the sugars, comes out moist and it's definitely zesty as the name states. It's delicious and I usually serve it with Penne from Heaven from this site.

Most Helpful Critical Review
Jun 22, 2010

The saffron kills this marinade. Too bad!

Sep 08, 2010

I substituted the splenda with 1/3 cup of brown sugar, left out the saffron because its more valuable than gold up here in Canada. To counteract the sweetnees of the sugar and honey I added the zest and juice of 1 lime, and a 1/4 cup of orange juice. I also cut the oil in 1/2. It came out amazing, moist and very tasty

Jun 15, 2010

This had a good flavor. I used about 1/3 c of brown sugar, no saffron and cut back on the oil. I'll cut the oil back even more next time, maybe 2/3 c. Husband liked this easy dish.

May 03, 2010

This is a great recipe because of previous comments I reduced the amount of splenda and oil. My guests can't eat things too spicy so I also reduced the red pepper, but would add more back for just my family. I did not have saffron, but it still turned out great! The only odd thing was that the splenda clumped up, so I heated the mixture in the microwave for 30 sec. and it smoothed it right out. Everyone LOVED the flavor.

Jun 22, 2010

I did not have Splenda so I used sugar and loved it! Will defiantly be making this again.

Oct 07, 2010

This was a great dish! I couldn't find saffron anywhere so I went without and it still turned out wonderfull. Also added a 1/2 tsp black pepper. Had a nice zip, but not too spicy. My kids loved it!

Sep 10, 2008

Very good!!! This recipe was simple, fast and tasted amazing. Everyone in the house loved it!


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  • Calories
  • 662 kcal
  • 33%
  • Carbohydrates
  • 6.8 g
  • 2%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 59 g
  • 91%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 641 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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