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Delicious! I wouldn`t marinate for less than 24 hours though, as the flavours are still a bit subtle. The only change I made was to reduce the amount of mustard by a third. I don`t like dijon mustard so I was surprised to find I loved the marinade! Next time, I will marinate it a day and a half.
Very good, will make this again. Thanks!
Loved it! Used garlic powder and poured it into a gallon bag with 2 leg quarters and 2 skinless breasts. Yummo!
This marinade was so easy and made our chicken delicious. I did not have time to let it marinate long, but I did use the Food Saver vacuum Quick Marinator, and it tasted great after marinating for only 2 hours.
I loved the flavor of my chicken, it was extremely moist and delicious. I cooked my bone-in leg quarters for 45min at 425 since I don't have a grill. Will surely make again, thanks!
I thought this recipe was fine. I had cut down the sugar and oil a little, and it still tasted good.
This is a VERY good chicken marinade. I used it on bone in breasts and cooked for about an hour. Simple to make and the whole family loved the flavor and the breasts were nice and juicy. I liked how the skin roasted to a nice golden color....and the slightly sweet taste from the brown sugar was so good with all the other ingredients. Cold leftovers were great also! Thank you for posting this great, easy recipe!
This was really really good! It was a little sweet but w/a mustard kick-only marinated 7 hours or so, i will definitely try in overnight! Easy, delicious! My boyfriend liked it, too! I served it w/couscous and broiled asparagus w/a mustard cream sauce. YUM!!!
I was looking for a new marinade recipe and this is it! Changed it a little, used spicy brown mustard (I liked the flavor), and only used lime juice (out of lemon) and added a little more brown sugar and used garlic paste (in a tube) instead of fresh. The chicken thighs I used were amazingly juicy. An easy recipe for a fantastic result.
This marinade is fantastic and so easy to make. I have everything on hand (I just used bottled lime and lemon juice, and it turned out fine). I marinated chicken tenderloins overnight (about 19 hours, total) and fried them off in a pan on the stovetop. I served them over a salad for a light dinner and it was delicious. I used dijon mustard instead of coarse grain (because it sounded good) and mixed everything up in a gallon size zipper bag (because I'm lazy and didn't want to wash another bowl. I cna't wait to try this out on the grill--I'm sure it will be even better!