4 Reviews

Very good recipe. First time I made it as written. And yes, the flavor is subtle.. but very good nonetheless. Second time, I tried turning into a "glaze" (or bbq sauce, of sorts)... 1/2ing the recipe, and leaving out the lemon for the glaze. Very very good. I think what would be perfect (next time) is making the full recipe, using 1/2 to marinade the chicken and the other as a glaze/sauce... Can't wait until next time. Thank you for posting.

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vsdutcher June 07, 2015

This was good. Very subtle flavor. Two things to keep in mind: 1. I did not read the introductory paragraph closely enough and made the full recipe. The recipe makes enough marinade for 2 meals. I would recommend that the person who posted the recipe repost it with the amounts halved so that this doesn't happen to others. 2. It is expensive to make. A 1/2 cup of Dijon mustard is a lot of Dijon mustard... same with the rice vinegar and soy sauce. Add the chicken and sesame oil and I thought it was expensive enough that I would have preferred a stronger, more noticeable flavor resulting from the marinade. This is just me, though. It was very juicy and tender.

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Paris D July 06, 2009

This is a terrific marinade. It goes together quickly and has a unique flaver. I used honey mustard because it was all I had on hand. Also baked it in the oven at 425 for about 15 minutes, turning once. I'm going to try this as an OAMC dump recipe.

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SassyStew September 02, 2007

We thought this chicken tasted outstanding! After reading your intro to the recipe, I halved the marinade. I wish I had made the entire batch because we loved it and I think it would have been great to dip the cooked chicken into, but that's really no big deal. The chicken was juicy and tender. No one flavor was overpowering~each ingredient complimented the other just perfectly. I also loved the hint of lemon. We grilled the breasts outside and I can see making this recipe regularly this summer. Thanks so much Cookin-jo!

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Juenessa April 04, 2007
Grilled Chicken Breasts With Onion Glaze