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I finally got around to making this recipe for dinner and I am so bummed that I waited this long! It was really good. I didn't have any fresh ginger so I subbed about 1 1/2 tsp ground ginger and I also used Greek yogurt instead of regular yogurt. I marinated the chicken for 5 hours, threaded it onto beer soaked skewers and the hubs grilled it for about 10 minutes. PERFECT!! The chicken was moist and still retained some of the creaminess from the marinade. I also like that I had two skewers of chicken and it seemed like I had eaten a lot more than I actually did (about 3/4 of a chicken breast). My picky two year-old actually ate an entire "safety" (point cut off) skewer of chicken and that never happens. Thank you for posting this! My husband already declared that it will now be in regular rotation. Also on a side note, I followed the quantities of all ingredients and I did not have any problems with saltiness. It was excellent as written.

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PSU Lioness July 01, 2012

We liked this. I kicked up the Old Bay a bit because I like spice. The meat was moist and tender. I actually baked it in a oven for about 30 minutes with just a bit of the sauce on top which worked out well. I think the fresh ginger is what made this really special. Thanks Nif. Made for the Went to the Market Tag game.

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Krista Roes August 18, 2009

Light is exactly the word I'd give this--so refreshing on a hot summer day. I think this is a great candidate for planned-overs, as it would be lovely over salad greens for lunch or a light dinner. I served it as-is with roasted vegetables and brown rice pilaf. I used a combination of chicken breasts and b/s thighs, and based on toni's review I skipped the optional salt. Next time I will add it, though, as we are salt-aholics around here ;). Thanks for posting; it was a lovely meal. Made for Went to Market tag.

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smellyvegetarian August 02, 2009

Light and full of flavor. Yogurt does such wonderful things with chicken breasts making them tender like any marinade but not cooking them as more acidic concoctions sometimes do. I received a sample of Old Bay and never considered using it on poultry (I don't eat shellfish.) The garlic, ginger and lemon were perfectly balanced and worked well with the spices. Although, I did not add the salt from the recipe, I did find this a little too salty, my guess is there is salt in the spice blend. A definite keeper. Made for the Summer Spectacular.

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justcallmetoni July 17, 2009
Nif's Light Grilled Marinated Chicken