Marinated Chicken Breasts

Total Time:
8 hr 15 min
Prep:
5 min
Inactive:
8 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
  • 2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
  • 1 to 2 tablespoons mustard, whole grain or Dijon
  • 1 to 2 teaspoon garlic or onion powder, optional
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 boneless, skinless chicken breast, each about 6 ounces
Directions

Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.

Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.

Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

Copyright 2003 Television Food Network, G.P. All rights reserved


CATEGORIES:
View All

Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 147
Outstanding recipe with simple and flexible ingredients. Great to have in the freezer - just put it in the fridge a day ahead, fire up the grill, cook on both sides for @ 5 minutes, then indirect medium heat for @ 15 minutes more. That's how I've been doing it for the last few years. item not reviewed by moderator and published
In my 67 years on this earth I have eaten a lot of chicken, my wife and I agreeded this was the best marinated chicken we have ever eaten 5 STARS PLUS item not reviewed by moderator and published
works great & adaptable. I made this the other night and it was three words, de li cious! Tweaked it and added horseradish for an extra kick. Even better. Had fresh lemon basil in the garden and this added another dimension. Advice would be to mix all of the ingredients in a salad dressing container, shake that up and then pour it over the chicken. item not reviewed by moderator and published
This recipe turned out well. It tasted good, but this isn't really a recipe its just a list of what you can use to marinate chicken. item not reviewed by moderator and published
Good, easy marinade and allows for simple ways to tweak the taste when you want something a little different. item not reviewed by moderator and published
tasty indeed item not reviewed by moderator and published
The marinade tasted really good. I was in a rush so did not marinade it overnight and I only used one breast and adjusted the amounts. It's a keeper for sure. item not reviewed by moderator and published
I marinated the chicken over night and then baked it at 375 for 38 minutes. It was great! item not reviewed by moderator and published
This is very good recipe. I used balsamic vinegar and dried oregano. Marinated overnight and broiled the chicken breasts about 8 min per side and they came out very tasty. item not reviewed by moderator and published
These were a huge hit. Moist, bursting with flavor. I made these with thin cut chicken breasts and marinated them for about 10 minutes beforehand. The only additional seasoning I added to the mix was fresh garlic, about a teaspoon worth, and I chose to use Herbs de Provence since that is already a nice blend of herbs. It was fantastic. Served with panko coated thinly sliced zucchini crisps on the side. item not reviewed by moderator and published
I am a husband whose wife was out of town and needed to cook for my daughter. The recipe was easy and the chicken was incredibly delicious. I used apple cider vinegar, oregano and regular salt. I grilled it for 6 minutes on each side. Needed an additional minute for one of the thicker pieces. It was so moist. item not reviewed by moderator and published
This was absolutely delicious. I sorting through some of the recipes I printed out off of Food Network and came across this. It seemed so simple and unlike some recipes, we had all the ingredients on hand, so no need to run out to the store for anything we'd potentially only use once. We used chopped onions and garlic instead of the powders and that seemed to enhance the flavor more than if we'd just used the powder IMO. Used the same vinegar we use for fish and that seemed to work just fine. In terms of herbs, we used italian seasoning, oregano, thyme, ground basil, one crumbled bay leaf, a pinch of poultry seasoning and a very small hint of red pepper flakes for a bit of a kick. Marinated five breasts for several hours put the chicken on a foil lined pan, poured the leftover marinade over it and baked it for about 30 minutes (we had to turn the heat up for a bit from the 375 stated in the recipe near the end, but it did no harm to the chicken). Again delicious. item not reviewed by moderator and published
This is a delicious marinade. I used balsamic vinegar and basically followed the recipe. I marinated in a ziploc bag in the freezer as the chicken was about to expire. Then thawed out in running water when ready to use. Cooked it in the oven for about 35 minutes. I poured the marinade over the chicken to keep it moist while cooking and it was incredibly juicy. This was a big hit with the family, even my picky eaters. item not reviewed by moderator and published
Easy and quick prep. item not reviewed by moderator and published
On the ingredients with choices, I used garlic powder, brown mustard, cider vinegar, regular EVOO, thyme and basil (crushing the dried leaves into the mix, and sea salt (I didn't have kosher salt and whisked the ingredients before pouring into ziplock bag containing chicken. I inadvertently marinated the breasts for 24 hours (cooked them the night after we intended and discovered that the extra long marinating time helped them taste unbelievably good. And I simply baked them on a cookie sheet at 375 for 10 minutes per side. Our guests raved about this chicken. I will use this marinade from now on! item not reviewed by moderator and published
Very good starter marinade. I used Thyme for seasoning and added sugar and red pepper flakes. I use this marinade to freeze chicken breast in and always comes out yummy and moist. item not reviewed by moderator and published
This is simple and tasty. I used oregano & thyme, red wine vinegar, spicy brown mustard, and also added about a tbsp of honey. I omitted the garlic powder since I didn't have any. Very good. item not reviewed by moderator and published
Super easy recipe. My husband LOVES it! Chicken is moist and flavorful! item not reviewed by moderator and published
Wow! I was a little apprehensive about the vinegar in this recipe; so I decided to use the balsamic vinegar and the whole grain Dijon. I ignored the freezing part. I used two large boneless/skinless chicken breasts, cut them both in half to decrease cooking time; marinated them in the morning, before work; left it in the fridge for > 8hrs; came home; lit the charcoal grill; 15 min later, presto! I used a Thermapen to be sure the temp reached 165. Rested them for a few minutes and served them with salad and roasted potatoes. Wow, mouth watering and amazing! item not reviewed by moderator and published
I really liked this! Worked perfectly and great flavor! Ten times better by far than any kind of prepackaged or bottled marinade. Much more flavor and really really good! item not reviewed by moderator and published
This is absolutely fantastic. I've been trying marinades for a long time now over the years and the others I've tried were just OK, but this is wonderful. I only marinated for about 4 hours, sitting out at room temperature, too. I used red whine vinegar, 3 bay leaves and about 1 or 2 teaspoons of dried oregano. Thank you! item not reviewed by moderator and published
Are you trying to kill people with salmonella? 15 minutes at 375 and the chicken was still raw! item not reviewed by moderator and published
This is a great recipe. The meat is juicy and tender -- it will definitely become a favorite. I did in on a George Foreman grill and it was fantastic. item not reviewed by moderator and published
like the 3rd reviewer I used the "food saver" marinade container. I used apple cider vinegar, fresh oregano and dijon. SOOO good! Will definitely keep this recipe. item not reviewed by moderator and published
Fantastic! Great basic marinade to use for all kinds of meat! item not reviewed by moderator and published
I had most of the ingredients on hand already. I decided to use Grinder Italian Seasoning, minced garlic from the jar, frozen chopped onions I had in the freezer, French's Dijon mustard and Balsamic vinegar and EVVO. I never measure for marinades, so I just made sure I had more oil than vinegar. I also used Pink Himalayan salt and coarse ground pepper. I marinated unfrozen chicken split fryers (they were on sale for 24 hours in a zip lock bag. I placed the chicken in a cast iron skillet and since my oven runs very cool, I put the skillet with the chicken into the oven at 450 degrees for 15 minutes. I turned the chicken over and cooked for another 15 minutes. I should have only cooked the other side for 10 more minutes! I deglazed the pan with some lemon juice. The chicken was tasty and had a smokey taste to it, which I am thinking is from the cast iron skillet I used. That was a nice surprise as I could see how this would be a great recipe in the summertime on the grill! item not reviewed by moderator and published
Easy dish with great flavor. I didn't freeze them, just used fresh chicken. However it took more like 35-40 minutes to cook, well over the 15 mentioned. I sliced the chicken when done and put it in a mixed green salad with bacon, avocado, cherry tomatoes and a honey Dijon dressing - it was yummy! item not reviewed by moderator and published
This is a super-good, solid recipe. As others suggested, I pounded the breasts to about 1/2 in thickness. I used aged balsamic for the vinegar, and skipped the freezing step. After marinating for 3-ish hours, I cooked the breasts on the George Forman grill. I collected the "drippings" and made a sauce, adding a pat of butter, 1/4-1/2 c of Chardonnay and a corn starch slurry. This chicken would be great atop a bed of greens, or in a panini. I will definitely make it again. Looking forward to enjoying these as leftovers for work tomorrow! Thanks food network. item not reviewed by moderator and published
Love love love it! but 15 mins in the oven wasn't enough. I cooked them in the oven for 40 mins, and it came out great! item not reviewed by moderator and published
Excellent flavor. Only thing I'd do differently is thin out the chicken breast next time. item not reviewed by moderator and published
Exceptionally easy and delicious! I used balsamic vinegar, an oregano/thyme/marjoram spice mix and pureed garlic instead of garlic powder. This is definitely getting added into the regular rotation! item not reviewed by moderator and published
Easy, flavored and healthy just as I like it : item not reviewed by moderator and published
The recipe was easy and robust with flavor!!!! This has become one of my new easy go to marinades!!! item not reviewed by moderator and published
This is a wonderful recipe! Fixed last night for dinner and chicken was super moist. Basically followed recipe, used 2 TSBP balsamic vinegar, 1/4 cup EVOO, 2 TBSP. Dijon mustard, juice of 1/2 of a lemon (that's all I had, 1/2 tsp. each of dried thyme, oregano, basil and crushed rosemary, 1 tsp. each of garlic powder and onion powder and salt and pepper. Let marinate for 4 1/2 hours. Wasn't particularly impressed with the smell of the marinade. Cooked the marinated breasts on the grill for about 20 minutes and kept checking temp. until reached 165 degrees, then pulled off and let rest for about 10 minutes under foil. My husband raved about it and I sliced the leftover breasts up the next day and topped a salad with it for dinner! Was delicious anbd will definitely keep this in my recipe box. Thank you Food Network Kitchens for a winner. item not reviewed by moderator and published
Tasty and simple. It needs to be frozen. At first I skipped the freezing part, and it did come out vinegary and unbalanced. But after I froze it for a couple of days the next time around, everything was fine. item not reviewed by moderator and published
I made it the first time according to the recipe and my boyfriend and I really enjoyed it. The second time around I just eyeballed it and it came out amazing : item not reviewed by moderator and published
We didn't really like this recipe. It just had kind of a sour, vinegar taste, but was also kind of bland. item not reviewed by moderator and published
Easy, delicious, uses basic pantry ingredients and very versatile! Used 1 Tbs Italian seasoning along with 1/2 tsp each of garlic and onion powder, 2 Tbs white balsamic vinegar and 1 Tbs whole grain mustard. Next time will try herbes de Provence with dijon, and more garlic/onion powder. This is a keeper. item not reviewed by moderator and published
So yummy!!!!!!! I made it for my husband and I tonight using my new cast iron griddle. Was very pleased with the results. I'm also happy that I didn't have to go out of my way to buy any of the ingredients except the chicken! item not reviewed by moderator and published
I marinated it only for about 2 hours and served it with green beans & garlic. Was great! item not reviewed by moderator and published
I wont lie, i was a bit hesitant to tey this because it called for mustard and the last time i uses mustard to marinate chicken it was NOT good. I am so glad i tried it because this is ABSOLUTELY delicious! I love the fact that the ingredients are things you have in your kitchen and don't have to run and buy at the store. I love rosemary, oregano, garlic and onion powder so I did half of each, I used apple cider vinegar, and regular mustard. I will definitely make this again! item not reviewed by moderator and published
USE BALSAMIC! It really sets the flavor OFF! Also, the hint of garlic powder gives it a kick. I cooked it in the oven after marinating for just a few hours, and it was amazing. Soooo easy and so delicious! item not reviewed by moderator and published
Maybe I did something wrong but the cider vinegar, which I usually love, was pretty strong. It was decent and easy but not something I'd try again. item not reviewed by moderator and published
Wow, turned out great. I used whole grain mustard, cider vinegar, fresh rosemary, garlic powder and a couple other pinches of seasoning I grabbed from the spice rack and threw a few frozen chicken breasts in a bag with the marinade and let them defrost/marinade for the next 24 hours. I would have preferred to use a griddle pan but didn't have one so I cooked it in the oven at 350 F for 30 min and it turn out amazingly tasty and juicy. Will definitely use this recipe again item not reviewed by moderator and published
Tasty! What do you think? item not reviewed by moderator and published
This is a great marinade. I left it in the fridge for a day and half (no particular reason, sort of forgot about it then I cooked it on my George Forman Grill. Loved it! It's also just as delicious cold. I cut the chicken in thin strips and made a sandwich. Now its in my salad: Thank you for this marinade. Will definitely use it again. item not reviewed by moderator and published
I found this recipe to be delicious! item not reviewed by moderator and published
Incredibly delicious.....I was amazed!!! I cooked the chicken in a cast iron skillet and at the end of cooking, deglazed the pan with dry sherry which turned out to be the kicker....you won't believe how good the sauce is on the chicken. Wow!! item not reviewed by moderator and published
Awesome helped me make quick and easy chicken dinner item not reviewed by moderator and published
This recipe was excellent. I also defrosted while marinating as well. That was a great tip. item not reviewed by moderator and published
This is my kids' favorite chicken dish! I used fresh thyme and dried basil and added a little bit paprika. I marinated frozen chicken breasts in a ziploc bag in the morning, marinating and defrosting at the same time, and broiled the chicken for dinner. Tender and delicious! item not reviewed by moderator and published
Easy and delicious! I used apple cider vinegar and thyme and rosemary. I pounded the chicken breast to 1/2 an inch, added the marinade, marinated it for 3 hours, then grilled it at half heat 6 minutes on each side. Awesome!! item not reviewed by moderator and published
really tasty- great way to dress up some chicken breasts on a weeknight. i only marinated them for an hour (they weren't frozen and they took about 30 mins at 375 to cook through in the oven. item not reviewed by moderator and published
Excellent marinade. I used this today and came out with delicious chicken breasts. Thank you. item not reviewed by moderator and published
I am so amazed with this simple, delicious marinade! I marinaded for about 12 hours, then grilled the chicken breasts and was so pleased with how amazingly tender the breasts turned out. item not reviewed by moderator and published
This was AWESOME! I used dijon for the mustard and both rosemary and thyme in the marinade. I also sprinkled some chopped up cilantro and scallions on the top of the breasts before putting it in the oven -- I really think the cilantro gave it a pop! Try it! item not reviewed by moderator and published
I used dijon, fresh garlic, red wine vinegar, thyme and fresh rosemary, a little red pepper flakes, olive oil, kosher salt and pepper. I used a hand blender to process. Tasted good enough to use as a salad dressing as well. I never measure exactly but taste to see if it needs anything. Marinated for 5 hours and roasted the breasts (I used on the bone since that is what I had this time and tossed in some potatoes. My husband loved the marinade and wanted to eat it off the spoon. item not reviewed by moderator and published
Great recipe for chicken.The flavors together taste amazing .I'm going to make it often. item not reviewed by moderator and published
I'm not a huge fan of chicken in general, but I have to say I absolutely loved the way the chicken breasts turned out after following this recipe. It turned out AMAZING! Super moist and delicious. Will definitely be making this again and again. item not reviewed by moderator and published
don't get taken aback by the time required for making this recipe - 8 hr 15 min?? Forget about that, it could well be a typo. Chicken breasts turned out tender & juicy even without overnight marinating. best chicken breast recipe! item not reviewed by moderator and published
Delicious! Easy and flavorful. I used Mrs. Dash in place of the dried herbs and powders and it came out great. item not reviewed by moderator and published
I love this recipe ! Its wonderful healthy , amd tasty item not reviewed by moderator and published
GREAT! Very flavorful. I used balsamic vinegar and dijon mustard. item not reviewed by moderator and published
Delicious. item not reviewed by moderator and published
I made a few changes based on things I already had on hand. I flattened the breasts into paillards so they would cook quickly and evenly. For the marinade, I used 2 tbsp. of freshly chopped herbs from my basil, oregano and thyme plants. I added 1 tbsp. of chopped garlic and finely minced a small shallot I had to use up. I used balsamic vinegar and whole grain mustard, and when combined with all other ingredients, the flavor was ridiculously amazing. I let the chicken marinate for 5 hours, then cooked on a griddle pan over medium heat for 5 minutes a side. Talk about a flavor explosion! I paired the chicken with Ina Garten's orange pecan wild rice and my boyfriend gave me the ultimate compliment: "I'd pay $15 easily to have this at a restaurant." Give this recipe a try - you won't be disappointed! item not reviewed by moderator and published
This is our go to grilled chicken recipe. To marinate faster, I make paillards out of the breasts and this ensures even cooking on the grill. The grilled chicken is amazing on a mixed green salad. item not reviewed by moderator and published
Great recipe - also added Worcestor sauce, lemon, green chillis, hot sauce, garlic, fresh rosemary, thyme. We like it spicy and this was a perfect marinade for the grill! item not reviewed by moderator and published
Very delicious! I marinated the chicken in the A.M. and actually added a touch of grated parmesan to the marinade and took it to a BBQ by 4pm. It was absolutely amazing grilled on the open flame of an outdoor grill. Making again very soon!! item not reviewed by moderator and published
This was DELICIOUS and so easy to make. I threw in a sliced habanero pepper for some additional heat. Definitely a keeper. item not reviewed by moderator and published
This was absolutely excellent. I marinated some very thick chicken breasts for 24 hours. Then I seared them on the stove, wrapped in parchment paper and baked in oven for 350 for about 15 minutes. I always have a problem overcooking the chicken breasts and ending up with dry chicken. This time I decided to actually buy a good quality meat thermometer, when it hit 165 degrees, out the chicken came and I can honestly say I have never in my life made such juicy, tender chicken breasts. Really restaurant quality. Excellent!!!! item not reviewed by moderator and published
Wow, how simple and wonderful! I pan-fried the chicken, which created delicious pan juices. I will echo other reviews though - watch your cooking time. The vinegar in the marinade starts to "cook" the chicken so it takes less time than you'd think to cook on the grill/pan. item not reviewed by moderator and published
OMG!! How tasty. This has to be one of the easiest chicken receipes I've made. We let the chicken marinate in the fridge for about 4 hours, and through it on the stove top. The grill wasn't avaliable so we used a cast iron grill on the stove, and it was AWESOME!! I only made enough for 4 people and we all had really wished I'd made more. item not reviewed by moderator and published
Good stuff, the longer you can let the chicken sit in the marinate the better! item not reviewed by moderator and published
Terrific and healthy marinade! I use balsamic vinegar and a course deli mustard. Be careful not to over cook the chicken or it will taste dry. For some reason, with this marinade, the chicken seems to cook faster! Watch your grill!! item not reviewed by moderator and published
This was super easy to put together, I doubled the recipe because I had lots of chicken (thighs) and I really just eyeballed a lot of the ingredients. I used balsamic vinegar, rosemary, thyme and oregano and the rest of the stuff it called for. My husband bbq'd in over mesquite wood and it was so flavorful and moist. I used thighs and only had about 4 hours to marinade them and it couldn't have been better! Thanks food network for making me super mom again!! item not reviewed by moderator and published
I made this dish, and it was pretty simple to make. It did take me a while to get all the ingridients together though. I used red wine vinegar and yellow mustard. Next time when I make it though I will use less mustard. The reason I put good and not excellent is because I made the chicken breast a little earlier than expected and by the time my parents got home they were cold. So, my mom decided to heat them in the oven and they became dry. If you make them and serve them a couple of minutes after they will be pretty moist. item not reviewed by moderator and published
Used tarragon vinegar and harvest coarse ground mustard. Also used Mrs. dash garlic and herb mix. The smell of it just smells SO good even when it is just sitting in the bag. Will use this one again. item not reviewed by moderator and published
This recipe was great. I used white wine vinegar and a combo of thyme and oregano. item not reviewed by moderator and published
I'm trying to eat healthy- which is hard since I'm not a fan of chicken at all. But this was good. I made it on a panini press and it was juicy and flavorful. The left-overs are going on salads for the rest of the week, so I'm glad I made extra! item not reviewed by moderator and published
Grilled some outside tonight, only marinated the breasts for an hour and they were still delicious. item not reviewed by moderator and published
Made this dish tonight after marinating it overnight. It was super moist and flavorful and ever so easy. Hubby and 3 year old daughter loved it! So easy to prepare and to cook. Will definitely make this dish again. item not reviewed by moderator and published
We were looking for a simple new chicken recipe for grilling and this was perfect. I love that you can improvise and the chicken turned out really tender and delicious. I marinated it for about 45 minutes before grilling. I used garlic powder, balsamic, thyme, oregano, dijon. item not reviewed by moderator and published
I wanted something different than the usual grilled chicken seasoning I do. This didn't seem to special but saw the great reviews so I gave it a shot. The chicken was so moist, tender, and flavorful!! The dried herbs I decided to use were 2 crumbled bay leaves, a little bit of rosemary, oregano, and plenty of basil. I also used apple cider vinegar, dijon mustard, garlic and onion powder. Marinated for 3 hours. Marinate was a little thick at first but it was beautiful by the time i grilled it. item not reviewed by moderator and published
You can do your own version using your favorite bottled Italian salad dressing or any bottled vinegar and oil dressing you like. You get different flavor profiles depending on which dressing you choose and the kind of vinegar and seasonings used as ingredients. Try ranch dressing or a creamy sweet and sour dressing You don't have to freeze the chicken if you don't want to. A short marinade time works well, and cooking over a charcoal grill yields wonderful results!. item not reviewed by moderator and published
This marinade was VERY good and easy. I did make a few modifications. I used thin sliced chicken breast, whole grain mustard, garlic powder, white wine vinegar, thyme, about 2 tbls olive oil and the juice of one lemon. I only marinated about 30 minutes then sauteed in a grill pan. My husband raved! This one will definitely stay in my recipe box. item not reviewed by moderator and published
I made this recipe, and I recommend using a little less extra virgin olive oil. I did make only 3 chicken breasts instead of 4, so that may have been a reason why I felt my dish had too much oil. I made my dish with yellow mustard, since I did not have any dijon on hand. I also used 2 teaspoon of oregano, 1 teaspoon of thyme. 2 teaspoons garlic powder, 2 tablespoons of balsamic vinegar, salt, pepper, and I added a little lime (got the idea from a previous commenter to use lime). The dish was pretty good, but I wouldn't say it was amazing. The lime added some great flavor. This was a pretty straight foreword recipe. item not reviewed by moderator and published
Easy, Quick and Delicious! The chicken was so moist and the flavour was so good. item not reviewed by moderator and published
Family loved; incredibly easy to prepare and great tasting item not reviewed by moderator and published
Great taste and easy! I used Tarragon, Garlic wine vinegar. Added dried rosemary, one clove of garlic (minced) and had to use regular mustard as had no Dijon. Marinated for 3 to 4 hrs. and cooked on the George Foreman Grill item not reviewed by moderator and published
I call this recipe the lifesaver because I had 45 mins to get dinner on the table, AND it was frozen chicken from my mother-in-law that was four months old. I defrosted it in the microwave and thought it was going to be a dry, useless chicken dinner but I was pleasantly surprised. Not only was it moist, but it was tasty and flavorful. I marinated it for only 20 minutes before putting it in the oven. That's what I call a miracle. I served it with Jasmine rice and frozen spinich for a quick weeknight meal. Beautiful! item not reviewed by moderator and published
I used balsamic vinegar, rosemary, thyme, oregano, dijon mustard, and garlic powder. I didn't even marinate it; just mixed the ingredients, slathered the chicken, then baked. It came out so tender and moist, and it was so easy. Great recipe when you're at a loss as to what to do with chicken and you don't want to make the same old thing. item not reviewed by moderator and published
Had a party with bbq and bonfire included ribs, beer can chicken, these chicken breasts, and grilled veggies. These chicken breasts were easily the most popular by everyone at the party and that's a lot to say when you have beer can chicken and ribs involved. item not reviewed by moderator and published
Very good-marinated for a good 24 hrs and baked. Served this w/Roasted Garlic Mashed Potatoes (The Neelys) and Bacon Fried Green Beans (Rachael Ray) item not reviewed by moderator and published
This recipe was wonderful. My guy does not prefer chicken. He said this was the best chicken we ever had. It was so tender and tasty. I used cider vinegar, thyme and rosemary, dijon mustard, garlic and onion powder. This would be a great one for company. I only marinated it for about 2 hours too. I highly recommend this. item not reviewed by moderator and published
I made this for the first time for a luncheon and it was a big hit! Very tender and full of flavor. I marinated it over night and served it over some lovely greens as a salad. I also added some toasted almonds. It was very "restaurant quality-ish!" item not reviewed by moderator and published
My husband I have tried this recipe following it to a T and also by marinating for a few hours. We love this recipe. It is so versatile and tasty. I've used the grill pan and it was great and also had wonderful results using the broiler. It's now a staple in our house! item not reviewed by moderator and published
This one's a can't miss with many possibilities. I added fresh garlic and red wine vinegar. I also sofened it up a bit with some sugar and marrinated for about 2 hours. Excellent. Next time, I'll try balsemic and some other herbs and green onions, maybe even some lime juice. I really like Tessa's idea too. I can't wait for the next time! item not reviewed by moderator and published
I made this for a friend and he absolutely loved it! I cut some slits in the chicken breasts, and also poked some holes in with a fork, so that the marinade could penetrate the meat.I added about 2 tsp honey and used fresh onions and garlic, as well as some garlic powder (I REALLY like cooking with garlic) I let it marinate in the refrigerator for about 4 hours. I cooked it on the Foreman grill and served with penne and broccoli topped with a creamy herb pasta sauce that I made. It was a hit!! item not reviewed by moderator and published
Everyone really loved the chicken with this recipe. item not reviewed by moderator and published
I loved this recipe!! I marinaded it during the day and made it that evening for a small last minute dinner party for 4. I broiled the chicken and it came out so moist and flavourful. I served it with creamy garlic pasta shells and a mixed green salad with feta cheese, dried cranberries and balsalmic vinegarette dressing. My guests raved and said it was a must make again meal!!! Brillant blend of seasonings. item not reviewed by moderator and published
Boneless, Skinless.........!!!! item not reviewed by moderator and published