By Chef #1192721 on March 05, 2009
Photo by Calee
Photo by Calee
"I like that is something different to do with chicken."
Serving Size: 1 (177 g)
Servings Per Recipe: 4
"Great marinade! The only thing I changed was to move Step 1 to Step 3 and moved Steps 2 & 3 up one. Two to three hours to overnight seemed a long time to preheat the grill! :)"
"Marinated chicken cutlets which were rather thin so these cooked very quickly on the barbecue grill. Wonderful marinade and very tasty. Only change was to use fresh garlic. Served them sliced over Greek salad with feta cheese. Great dinner. Thanks for posting."
"Easy and delicious! The chicken was very moist and tender, and I love the way the parmesan gets when it's grilled. Great way to grill chicken, I'll definitely be making this again. Thanks for posting, made for PAC Spring 2010."
"Yum, yum, yummy! This couldn't be more simple and delicious! I used minced garlic - and quite a bit of it. The chicken was very moist and delicous!"
"I was a vegetarian for years until recently, so I'm not very good at cooking meat. But this turned out great! I forgot to blend the ingredients, so I ended up with just grated parmesan floating around in the marinade, but I could still taste it. I started it on the grill pan, but it was taking too long to cook so I finished it on the oven. I think it was the best piece of chicken I've ever cooked!"
"Great way to make juicy tender chicken. I served the chicken breasts over romaine with some cucumbers, tomatoes, red onion, and freshly grated parmesean. Probably the best chicken salad I have ever had. Thanks for sharing!"
"Very easy to make. I used a little bit more garlic and fresh lemon juice. I grated a little of the zest into the marinade as well. The marinade get solid after sitting in the fridge for a few hours but that doesnt affect the wonderful flavor of this dish. Thanks for sharing this recipe, one I will be making again. Made for spring PAC 09."