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Marinated Chicken Breasts Recipe

Marinated Chicken Breasts

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (126)

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Average Rating:

Total Reviews: 126

Showing 41-50 of 126

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  • on August 13, 2011

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    I love this recipe ! Its wonderful healthy , amd tasty

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  • on August 08, 2011

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    GREAT! Very flavorful. I used balsamic vinegar and dijon mustard.

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  • on July 30, 2011

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    Delicious.

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  • on July 12, 2011

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    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!

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  • on June 22, 2011

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    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.

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  • on June 13, 2011

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    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!

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  • on June 02, 2011

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    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!!

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  • on May 28, 2011

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    This was DELICIOUS and so easy to make. I threw in a sliced habanero pepper for some additional heat. Definitely a keeper.

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  • on March 22, 2011

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    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!!!!

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  • on March 18, 2011

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    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.

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