Marinated Chicken Breasts

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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.

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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.

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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!.

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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.

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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.

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Easy, Quick and Delicious! The chicken was so moist and the flavour was so good.

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Family loved; incredibly easy to prepare and great tasting

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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

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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!

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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.