Armenian Herb Marinade Grilled Chicken Breasts

"This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by jrusk photo by jrusk
photo by Hipfan photo by Hipfan
photo by Dr. Jenny photo by Dr. Jenny
Ready In:
30mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Mix all ingredients together (except meat) and whisk thoroughly.
  • Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.
  • Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.
  • Drain meat and grill, basting with marinade until meat is cooked through.
  • NOTE: This is excellent served leftover, cold on a Caesar salad!

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Reviews

  1. This is our new favorite chicken and I make it at least once a week now! My only problem is I can never find shallots so I use green onion or regular onions instead. Also I have to use an oven instead so I set that to 350 and cook for 35 mins. I have marinated it for 5 hours and 48 and to me it tasted just as good marinating it less! This is sooo good and me and my hubby thank you for the recipe!
     
  2. VERY VERY GOOD! Made exactly as recipe directed but used 1T dried chopped onions. The only reason I'm not giving this 5 stars is that it just felt overly-oily to me. I'm definitely going to make this again, but will cut the olive oil in half. Thanks for sharing!
     
  3. This really has to be marinated overnight to get the full flavors meant for this recipe. We loved every bite and got lots of compliments to the chef!
     
  4. I marinaded my lamb breast for 48 hours in the fridge and then grilled low and slow like pork ribs for 2 1/2 hours...I poured the marinade on top of the fat side of the lamb and it created a crust that my hubby loved the best...I have chicken breasts marinading now that I will grill on Saturday...this is a very good recipe...it frustrates me when I read other reviews that they don't have the right ingredients, make it anyway, and then criticize the original recipe...if you substitute or omit or don't marinade it long enough...please don't give a bad review for your mistake...I also don't understand the complaints of it being too lemony... 1/4 cup??? with all the wonderful herbs in this recipe??? the lemon juice is really just enough to be a tenderizer...this is a tasty and simple recipe and I strongly recommend it...
     
  5. I was very excited to try this recipe. Why I picked a day where I only had 4 hours to marinate and no marjoram...who knows! BUT - it was still wonderful. Whole family liked it, it was simple and easy with big results. Thank you for posting. (PS- sub'ed oregano for the marjoram)
     
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Tweaks

  1. I'm giving this only 4 stars mostly because of the recipe. I would have preferred to have more detail about the ingredients. Fresh lemon juice? Or is the bottle stuff ok? I assumed that all the herbs were meant to be whole and not ground (except for the pepper), but why not say that? I made the recipe exactly except that I used onion instead of shallots, I didn't have any parsley, I used only 1/3 c olive oil, and I used 2.5lbs of chicken. I used bottle lemon juice - I didn't think that the chicken was very lemony at all, so maybe fresh makes it more lemony. I probably could have doubled the recipe seeing as I was almost doubling the amount of chicken, but it came out very nice, not a ton of flavor, but a nice, tender, juicy chicken. I used my Tupperware marinator - the directions seemed so specific about using a glass dish, etc., that I figured I shouldn't use my usual standby of a ziplock bag. I did end up marinating for 48 hours. We bought some Tzatziki sauce and some pitas, and we made "giro" like sandwiches with tomato, lettuce, onion, and a little feta. I would definitely do that again.
     
  2. Substituted powdered oregano for the marjoram, marinated chicken breasts for 48 hours, roasted at 325 degrees in pan, with quartered onion, to 165 internal temperature. Flipped the meat halfway through and basted once. Oily, lemony, flavorful. Fabulous!
     
  3. Very tasty chicken! I marinated for about 7 hours and it was very well seasoned. I used onion instead of shallot and dried parsley because I did not have fresh.
     
  4. This is our new favorite chicken and I make it at least once a week now! My only problem is I can never find shallots so I use green onion or regular onions instead. Also I have to use an oven instead so I set that to 350 and cook for 35 mins. I have marinated it for 5 hours and 48 and to me it tasted just as good marinating it less! This is sooo good and me and my hubby thank you for the recipe!
     
  5. This marinade was really good. I added green onions instead of shallots and the chicken turned out flavorful, moist and tender after marinading for about 24 hours. Thanks for sharing.
     

RECIPE SUBMITTED BY

Editor's Note: Sadly Stacky5 passed away on Monday, October 20, 2008. Hi! My name is Stacy, and I'm a single Mom who works full-time with 4 kids ranging from ages 9 to 21, a brand new granddaughter named Faith, and a cat named Pubert (we call him Pube) who is also my kid... That's his photo as my icon. Oh, and a new kitten that the kids named "KeeKee" but who I call Little Kitteh. I love them with all my heart! Even though I don't have my parents anymore, their presence is always felt and their love has resonated in my life, even after all this time. You'll find a lot of my posted recipes that refer to "Jolean" --- and that's my Mom. :) I sure do miss her... I love music, especially 70's music, cats, incense & lavalights, candles, and I love to play guitar. I've been called an old "hippie chick," and I don't mind that label in the least. I also love to try other people's recipes and find ones that remind me of my Mother, and those precious memories that I had growing up in a household with such a wonderfully comforting cook...I work full-time in a real estate office as an office administrator. I came to this site looking for recipes that were tried and true. I stayed at this site because I found people who were kind, loving, caring and shared the same interest that I do --- food and cooking. I've saved a lifetime of recipes and learned so much about cooking and ingredients that I actually feel proud of my cooking. I bet my Mom looks down on me with pride every time I cook a new recipe from RecipeZaar, and I bet my Dad cracks up every time he sees me photographing what I've cooked! My daughters have actually gotten into the act, too, and are quite versed in searching for recipes and answers here on Zaar. Makes me proud to be their Mom. RecipeZaar isn't just a "website." It's a lifestyle. And some of the friends I've made here are LIFELONG friends to me --- and in my estimation, those types of people are a rare thing to find in this world. :) P.S. Pube says, "Hello everybody!" ;) <img src="http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=craftykookaburras.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/craftykookaburras.jpg" border="0" alt="Photobucket"></a> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif"> <img src="http://i18.photobucket.com/albums/b112/kzbhansen/Banners/Animation3.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif"> <a href="http://photobucket.com" target="_blank"><img src="http://i16.photobucket.com/albums/b45/Stacky5LRC/banner002_200.jpg" border="0" alt="Photobucket"></a>
 
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