By Boomette on January 07, 2008
Photo by breezermom
Photo by breezermom
"This recipe is so good. I took it in the issue of June 2006 of Coup de Pouce. The preparation time includes the 2 hours for marinade."
Serving Size: 1 (267 g)
Servings Per Recipe: 4
"Holy Cow! This is just terrific and then some! I marinated since yesterday, as we had a change of dinner plans, and the chick-chick almost fell of the bone right onto the floor. I used bone-in-chicken breasts, with skin! Oh it was as juicy as a waterfall in the Spring time! Loved the marinade, and the great sauce that was perfect sitting on top of the chicken. I used my roaster in the oven since it was literally raining "cat's & dog's" today, (grilling it first on my grill pan) then finishing in the oven, set on 375 degrees for 30 minutes. Made for *Everyday is a Holiday* April 2010"
"We prepped this dish not knowing if we would have power during the second time we had a "Once in Ten Years" storm in three days. Therefore definitely weren't 'grilling' outside. Instead we sauteed the chicken in the marinade for around 20 minutes turning occasionally to cook through. We served with a mix of mashed pumpkin/potato and green beans with the reduced marinade as a gravy over the veg. We actually didn't manage to make the garlic sauce either, will try that next time too. We may try in the Aussie summer on our BBQ next time :) Still delicious though, thank you Boomette."
"This was wonderful, I loved the sauce. I made this for our pastor, as a meal he could pop in the oven during this busy time of the year, it was a huge hit."
"This chicken is FANTASTIC!! So flavorful and juicy, a great marinade to accomplish this in such a short amount of time. The weather was not good for grilling so sauteed the chicken in a skillet, adding some of the marinade each time I turned it, about 30 minutes total. The sauce is perfect with this, lovely with all the herby flavors of the chicken. This is a keeper - thanks for sharing!"
"Delicious and easy to make! First, I pounded five skinless chicken thighs to about 1/2" thickness. Marinated for approximately five hours (using a local pinot gris I might add!) then grilled in our Lodge cast iron grill pan on the stove top. The olives were not added to the marinade but rather used to garnish the dish along with lemon slices and fresh Italian parsley from the farmers' market. Total grilling time about 11 minutes. Served with saffron pilaf and steamed vegetables-broccoli, cauliflower and carrots. Thank you! Highly recommend!"
"This made a very good meal tonight for us, one that didn't involve heating the kitchen. Yay! I cut my breasts into strips (to be used in a sandwich later) and let it marinate over night. The garlic sauce on the side makes it extra good. (oops I forgot to photo It) We had it with Recipe #26384 and some pita bread (also good with sauce). Thanks for an easy fix meal, Boomie! Made for my Babes for ZWT4."
"This was real good. Made as directed, and cooked on our cast iron grill frying pan. The sauce really compliments the chicken well."
"This will blow your mind. Soo GOOD!"
"We just loved everything about this recipe! My family loves lemony things so I knew this would be a big hit."
"I marinated for about 2 1/2 hours. I did grill outside, but had to cook a bit longer than specified. My chicken breast was pretty large, and it was raining outside. But rain is no barrier for me cooking on the grill! :) The garlic sauce is just awesome! I have some left over, and plan on using it on a sandwich with some of the leftover chicken. This chicken was so juicy and moist....even when I grilled boneless skinless breasts! I'll enjoy this recipe again. Thanks for sharing....made for Best of 2011 tag."
"Really good and so simple too. I grilled this on my stovetop grill pan because it was pouring rain outside. The sauce is simple and good. Thanks Boomette for sharing this yummy recipe. Made for Best of 2011 Tag."
"LOVED IT! Boomette, this chicken is moist and flavorful, perfect seasonings. I served it for Father's Day and everyone loved it. Made for ZWT, please see my rating system as I rate tougher than most."
"I used on-the-bone skinless chicken breasts because I have more success in keeping the meat moist when I BBQ, but otherwise followed the recipe as written. Thanks to the invictus who suggested marinating in a zip lock bag."
"Yet another great tasting chicken recipe! Followed your recipe right on down except that I used lemon pepper instead of the S&P! We particularly enjoyed the sauce! A great way to do chicken, your recipe is a definite keeper! [Tagged, made & reviewed in Every Day Is a Holiday tag]"
"Delicious chicken recipe!!! I was just making the chicken part of this recipe, as I was serving it with pasta. This is very light and fresh tasting chicken and with the added grilling flavor was perfect. Made for Holiday Tag. Thanks for sharing your recipe."
"Great recipe!! The chicken is moist and tender with nice flavors from the marinade that dont overwhelm. I used the yogurt sauce from another ZWT recipe I made last night and just added the sour cream. Definitely will make this again! Made and reviewed for ZWT 4."
"I used this to marinate pork tenderloin for souvlaki and the meat was tender and flavourful."
"Very good chicken marinade. I added just a bit of crushed red pepper to it - otherwise left it as written. The chicken was juicy and flavorful and the sauce was a simple but perfect accompaniment. Thanks, Boomette!"
"This was so good! I placed all of the marinade ingredients into a ziplock bag to reduce clean up and I do not have a grill so I broiled the breasts. They came out beautifully."