Armenian Herb Marinade Grilled Chicken Breasts

Total Time
30mins
Prep 10 mins
Cook 20 mins

This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)

Ingredients Nutrition

Directions

  1. Mix all ingredients together (except meat) and whisk thoroughly.
  2. Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.
  3. Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.
  4. Drain meat and grill, basting with marinade until meat is cooked through.
  5. NOTE: This is excellent served leftover, cold on a Caesar salad!
Most Helpful

This is our new favorite chicken and I make it at least once a week now! My only problem is I can never find shallots so I use green onion or regular onions instead. Also I have to use an oven instead so I set that to 350 and cook for 35 mins. I have marinated it for 5 hours and 48 and to me it tasted just as good marinating it less! This is sooo good and me and my hubby thank you for the recipe!

navy wifey July 12, 2008

VERY VERY GOOD! Made exactly as recipe directed but used 1T dried chopped onions. The only reason I'm not giving this 5 stars is that it just felt overly-oily to me. I'm definitely going to make this again, but will cut the olive oil in half. Thanks for sharing!

LillyZackMom January 25, 2011

This really has to be marinated overnight to get the full flavors meant for this recipe. We loved every bite and got lots of compliments to the chef!

ChefMightyRich September 21, 2011

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