By MrsSPheonix on June 02, 2003
Photo by Caroline Cooks
Photo by Caroline Cooks
"Saw a recipe which I used as a guide. Used breasts instead of pieces, increased the garlic & poached the chicken in the marinade first as my meat was very thick. Finished by browning the chicken for a more appetising appearance. YUM! Great for garlic lovers. Prep time does not include marinating time, as that can vary, depending on the time you have."
Serving Size: 1 (176 g)
Servings Per Recipe: 4
"Made this tonight. I only had about 5 hours to marinate it in and it would have been even more scrumptious with an overnight one. The only thing that I did different was to add 1/4 cup dry white to the marinade. I "steamed it 10 minutes a side and then took off the lid and turned up the heat and fried for an additional 5 minutes a sidde. We deglazed the skillet with some low sodium chicken broth and added a little half and half to make a sauce. Had that over the chicken and some wide noodles."
"Excellent lemon type of chicken, I marinated it for four hours and it came through. Garlic, Lemon and olive oil make a great flavor profile. Thank you for sharing."
"When I saw this recipe I knew it was for us. We do love garlic! athis recipe is YUMMY! I t was so quick to pull together. I did use more garic and peppercorns. I then use my food sealer to speed up the marinating time. Then I grilled the chicken. MMMMMMMM! DS and I put ours over a Ceasar salad. DH ate his with potatoes and squash, I will make again. I think the next time I'll use cilantro in place of the parsley. Thanks for the ymmy recipe."
"I do love garlic; and I do love grilled chicken--sooo... I marinated in the sauce for 8 hours and grilled. YUM! Made for the Aussie MsSPheonix Cook-a-thon & posted in the Grilling Event-Cooking Photos."
"just a wonderful wonderful dish if your a garlic lover like me. I used 5 tablespoons (1 clove = 1/2 tbsp) of minced garlic, added the extra "two cloves" since i was using the minced. I let the meat marinade for almost 18 hours since dinner ended up being late. usually i just leave parsley out of recipes but since it was one of the main components to the marinaide i got some and im glad i did. i used boneless skinless tenders, 6 of them. one change i did make just because my breasts were so thin and wouldnt take very long to cook was i made up a seperate marinaide when i cooked them, because i just didnt feel comfrotable useing the one the raw meat had sat in all day. Great recipe - no complaints from the men. Id really like to try out the kabob version with some russet potatoes some time!"
"Prepared this for the 2006 OZ Tour. Frightfully easy and wonderfully delicious. I made my paste with just 1 tablespoon of olive oil and 3 tablespoons of water in an effort to keep dinner lower in fat. This time around, I turned the chicken into kebobs for the George Foreman grill, a great way to keep cooked skinless breasts tender and moist. I wish I'd tossed in some cubed potatoes in the marinade and cooked the whole thing (chicken & potatoes) together in a skillet as the flavors would have gone so well together. There's always next time, and there will be. Thanks. "
"Just adding that I made the chicken and used it in spinach wraps with provolone cheese. Out of this world! Thanks again for sharing this."