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We thought this was pretty flavorful; it may have been even better grilled outdoors, but a huge thunderstorm at dinner time prevented us from charcoal grilling. I cut the olive oil down to 2 T., and used a bit less garlic. After marinating I baked the chicken in a hot (425) oven for about 30 minutes, with liberal amounts of marinade baking right in the pan with it. Went well with oven roasted parmesan potatoes, baked beans and green salad. My husband thought it needed a little more flavor -- not necessarily heat -- but tasty flavor. I thought it was quite good. Thanks.

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vrvrvr July 14, 2005
Orange-Dijon Garlic Chicken