What a wonderful recipe. I only had 3 hours for my chicken breasts to thaw and marinate, so I thawed them in the marinade. The flavors were so intense, but not overpowering. I can't wait for seconds tomorrow. Thanks for sharing!
My DH and I loved this! Next time I'll marinade for longer to get more of the flavor. I only got to marinade it for about 6 hours. I can only imagine how good it will be after an overnight marinade. Thank you for sharing!
I'm giving this only 4 stars mostly because of the recipe. I would have preferred to have more detail about the ingredients. Fresh lemon juice? Or is the bottle stuff ok? I assumed that all the herbs were meant to be whole and not ground (except for the pepper), but why not say that? I made the recipe exactly except that I used onion instead of shallots, I didn't have any parsley, I used only 1/3 c olive oil, and I used 2.5lbs of chicken. I used bottle lemon juice - I didn't think that the chicken was very lemony at all, so maybe fresh makes it more lemony. I probably could have doubled the recipe seeing as I was almost doubling the amount of chicken, but it came out very nice, not a ton of flavor, but a nice, tender, juicy chicken. I used my Tupperware marinator - the directions seemed so specific about using a glass dish, etc., that I figured I shouldn't use my usual standby of a ziplock bag. I did end up marinating for 48 hours. We bought some Tzatziki sauce and some pitas, and we made "giro" like sandwiches with tomato, lettuce, onion, and a little feta. I would definitely do that again.
Excellent recipe with very unique flavors!
Substituted powdered oregano for the marjoram, marinated chicken breasts for 48 hours, roasted at 325 degrees in pan, with quartered onion, to 165 internal temperature. Flipped the meat halfway through and basted once. Oily, lemony, flavorful. Fabulous!
This is my go-to recipe when I want to grill my chicken and want something a little different. I love the combination of shallots, spices and lemon. In the summer I make sure to keep these ingredients on hand so I can have this on the grill - once a week - and it makes great leftovers for sandwiches or salad. YUMMMMMY!
This is AWESOME!!! Great marinade that goes perfect with EVERYTHING! I always make extra and reserve it to use in salads for lunches during the week. I marinate the chicken overnight and just throw it all on the grill while I whip up a salad, couscous, or pasta dish to go on the side. Thanks for a great recipe!
Everyone in my family loved this chicken. I didn't have one of the herbs so I added a little dry rosemary and shallot powder. I marinated it for over a day. I grilled half and cooked the other half stovetop. They both came out really good, which is a great option to have. I think what I want to do next is prepare it, marinate it, and then freeze it and use it as needed. Also, I used chicken fillet breasts from Trader Joe's, so it was really easy to cut and really clean. Thanks for posting a great recipe.
Made as written and marinated the chicken overnight and grilled the next day. We can't identify any specific reason but this just didn't really do it for us. While it had a "fresh" taste from the herbs there just wasn't much else going on and didn't meet our expectations. Thanks for sharing though!