Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon

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I was scared...iit took all day...I got great compliments. Who needs steak? Frankly, I woudn't try this on gas...charcoal is the only way. The results are phenomenal! My wife has declared me a gourmet. And that will keep me trying Tyler again and again! He rocks!

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Love this recipe. I made this with a mango coconut sticky rice last night, and decided to tweak the garlic herb dressing a bit to better suit the tangy flavors on the plate. I substituted lime for the lemon and added mint (using equal parts parsley and mint. It tasted delicious on both chicken and halibut.

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This is one of my favorite dish from Tyler. I make this dish at least twice a month. It's very easy! I've also tried the sauce on shrimps and pork. It comes out so delicious!

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What a great recipie ! Best grilled chicken I ever had

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I use this just for the sauce... and everyone who has had on on grilled shrimp LOVES it. Cook shrimp most of the way (with salt, pepper, and a little extra virgin olive oil. finish it with the sauce for a minute or two per side!

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GREAT !!! Easy and a big hit with the guest's ! Thanks so much

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This is a terrific recipe. He includes this recipe in his cookbook "Tyler's Ultimate" (I highly recommend the book, by the way, but the difference between the book version and the Food Network version is the book calls for 1 head of garlic, not two. I went by the book recipe, but I think the addition of the extra garlic will be terrific, and I will add that next time. Also, my lemons were huge (fresh off my tree, but larger than store-bought, so next time I'll be sure to use just a bit less lemon juice in the dressing. Overall it was fantastic! And I'm anxious to try the dressing on other things - very easy to make and delicious. This is a keeper!

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Chicken breasts can be very difficult to keep moist, the grilling directions worked out perfectly and my chicken was moist. We just loved the dressing and will definately make again to try on other dishes. Next time we make it, we will double the dressing recipe.

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This is a fabulous recipe though I wanted to share some corrections to the recipe printed that are a variation of what he did on the show:

1. On the show, he states he puts the garlic to roast in a 350 degree oven whereas the printed version says 400.
2. The printed version says to use "a couple of teaspoons" in the garlic packet to roast whereas on the show he says to just do 1 teaspoon and having seen how little water he actually did put in his pouch it definitely was NOT anything more than 1 teaspoon if even that.
3. The printed version calls for 2 lemons juiced which is for the dressing. Having watched the show, he used the juice from just 1 1/2 lemons as he had 3 halves that he juiced. Given how you use the juice from the other 2 lemons that are grilled to place over the finished dish, I would say the 1 1/2 like what he used on the show would be sufficient or it would be too lemony.

Hope this info is helpful. I always read reviews before attempting to make anything and have been blessed by others' comments many times over. I find this frequently, that is variations from what was done on a show compared to the printed version. Not sure how or why that happens but it does and has many times caused things to flop completely or at the least not be as good as it could be. Food is not cheap to put together to make "good" things. We should be able to trust recipes Food Network provides. I have found it so often, I almost don't like to try something unless I can watch the show myself and print out the recipe and compare it.

Incidentally, has anyone else noticed a severe slow down on their PC running the new Food Network website? If so, or even to report about recipe variations you can scroll down on any page and click on "contact us" and tell them about it.

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This dressing takes little effort and adds the perfect blend of flavor. I'll be making this one again for sure!