Garlicky Grilled Chicken, Portobello, and Radicchio Salad

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Very underwhelming. The marinad is bland - thyme, parsley and garlic? I should have know I could come up with better on my own. But I tried it because the reviews may it sound highly successful.

Raddicchio come off the grill far too bitter, and I am a fan of this veggie. I would prefer to sautee it in a pan to so that all parts of it were a little wilted and less bitter. They do not cook enough when halved and placed on the grill for such a short time leaving it with a terrible after taste. Every bite of the raddicchio had to be mixed with either portobello or chicken as I couldn't eat it on its own.

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Made this recipe this week for dinner. It turned out tasty. I marinated boneless chicken breats for 4 hours. I did not add the radicchio, as I did not have it on hand. I placed the chicken in between plastic wrap and pounded them, until they were all one thickness. That helped in the grilling process. This was a great, easy and tasty midweek dinner! Thank you Tyler for a yummy recipe.

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Exquisite!

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The presentation in the photo was so unappealing that I had to look twice to figure out what actually was on the plate. Tyler is one of my favorite chefs and I am very surprised that he didn't make it look more appealing. Hopefully it tastes better than it looks.

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We tried the marinade with chicken breasts tonight. Excellent! We had fresh thyme and parsley from the garden, so it was great to be able to take advantage of them in this recipe. Even though we used boneless, skinless chicken breasts, they were moist and flavorful on the grill.

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This dish was very blah!! Radicchio had a bitter aftertaste and chicken had NO taste.

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Tyer has done it again! This recipe is simple, healthy, and loaded with flavor. You can't go wrong with one of Tyler's recipes. To Rod in Miramar Beach: Can't you make a comment without being personal and offensive about it? Keep your low class name calling off the Food Network, please. Tyler, you ROCK!

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To Steve in Memphis: Any moron knows that you don't rely exactly on time in a recipe . Too many factors enter in to the mix such as the temperature of the meat when it goes on the grill, the grill itself (or oven for that matter. That's why all compentent cooks, chefs, or pitmasters rely on a good quality instant THERMOMETER. Rather it takes 20 minutes or 45 minutes is irrelevent. When the breast is 165, and thighs 170. it is done. Another thing; always let your protein come to room temperature before you roast or grill. (You won't get salmonella .

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I love the recipes the food network offers. Low in calories with a great taste.

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If you cook a 4lb chicken split in half for 15-20 min's a side..you are going to salmonella city Dude. try searing for 5 each side then move to cool side of grill and cook for another 40-60.. put chicken in shallow metal pan. comes out juicier and won't drip all that fat into the grill.