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Made this tonight. I only had about 5 hours to marinate it in and it would have been even more scrumptious with an overnight one. The only thing that I did different was to add 1/4 cup dry white to the marinade. I "steamed it 10 minutes a side and then took off the lid and turned up the heat and fried for an additional 5 minutes a sidde. We deglazed the skillet with some low sodium chicken broth and added a little half and half to make a sauce. Had that over the chicken and some wide noodles.

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GorbezTheOgre December 10, 2010

Excellent lemon type of chicken, I marinated it for four hours and it came through. Garlic, Lemon and olive oil make a great flavor profile. Thank you for sharing.

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bur0203 September 05, 2010

When I saw this recipe I knew it was for us. We do love garlic! athis recipe is YUMMY! I t was so quick to pull together. I did use more garic and peppercorns. I then use my food sealer to speed up the marinating time. Then I grilled the chicken. MMMMMMMM! DS and I put ours over a Ceasar salad. DH ate his with potatoes and squash, I will make again. I think the next time I'll use cilantro in place of the parsley. Thanks for the ymmy recipe.

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Luvs 2 Cook July 13, 2008

I do love garlic; and I do love grilled chicken--sooo... I marinated in the sauce for 8 hours and grilled. YUM! Made for the Aussie MsSPheonix Cook-a-thon & posted in the Grilling Event-Cooking Photos.

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Caroline Cooks July 06, 2008

just a wonderful wonderful dish if your a garlic lover like me. I used 5 tablespoons (1 clove = 1/2 tbsp) of minced garlic, added the extra "two cloves" since i was using the minced. I let the meat marinade for almost 18 hours since dinner ended up being late. usually i just leave parsley out of recipes but since it was one of the main components to the marinaide i got some and im glad i did. i used boneless skinless tenders, 6 of them. one change i did make just because my breasts were so thin and wouldnt take very long to cook was i made up a seperate marinaide when i cooked them, because i just didnt feel comfrotable useing the one the raw meat had sat in all day. Great recipe - no complaints from the men. Id really like to try out the kabob version with some russet potatoes some time!

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Michelle_My_Belle October 13, 2007

Prepared this for the 2006 OZ Tour. Frightfully easy and wonderfully delicious. I made my paste with just 1 tablespoon of olive oil and 3 tablespoons of water in an effort to keep dinner lower in fat. This time around, I turned the chicken into kebobs for the George Foreman grill, a great way to keep cooked skinless breasts tender and moist. I wish I'd tossed in some cubed potatoes in the marinade and cooked the whole thing (chicken & potatoes) together in a skillet as the flavors would have gone so well together. There's always next time, and there will be. Thanks.

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justcallmetoni March 09, 2006

Just adding that I made the chicken and used it in spinach wraps with provolone cheese. Out of this world! Thanks again for sharing this.

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Susan Lee August 26, 2005
Felicity's Garlicky Grilled Chicken