WOOF! Delicious! Just as written! Refreshing different light but satisfying. Here's a little trick to get the best lemon zest: take a fresh lemon cut it in half remove as many seeds as possible freeze it. Grates like a dream when frozen! Makes the best dressing ever!
Rarely do I make a recipe as-written & not want to tweak it the next time. This was spot-on & amazing. I served it with various tiny roasted potatoes in olive oil & herbs. It was a hit!...(& easy!)
This recipe was so simple to get together which made it perfect for a weeknight meal. I only marinated the chicken for about 30 minutes and I didn't think it absorbed much flavor from the marinade so next time I would leave it in a little longer. I added a touch of honey to the dressing to take the edge of f of the acidity. The salad with the chicken was the perfect bite. I loved the punch of citrus with the bitter arugula.
This was very good. It had really great flavor. I do suggest that if you don't like really citrus tasting chicken than to keep the salad separate from the chicken. (From my son)
This was a refreshing dish to kick off spring. It was light and flavorful and refreshing after a winter of heavy meals.
Simple and tasty! I made the recipe exact except for using twice the garlic and no shallots. I love grilled chicken with salad a great spring and summer meal.
Delicious! I had to use sundried tomatoes instead of fresh but otherwise followed the recipe. Excellent simple and easy. Loved it indeed.
We thought this was very good and will have it again. My pounded out chicken was thicker than the 1/4" suggested and so took a little longer to bbq and my tomatoes were the cocktail tomatoes rather than the required ones. I marinated the chicken for an hour rather than the 15 minutes asked for. Otherwise I followed the recipe. I almost forgot the zest for the arugula but a late addition didn't make much difference. If your lemon is quite tart don't be afraid to add a very little sugar to the dressing. We enjoyed this dinner! Thanks!
I changed it up a bit by using boneless skinless chicken thighs - very succulent! I live in an apartment so I couldn't grill...I used a heavy copper pan and med-high heat olive oil till it sizzles then 3 min per side. I cooked 3 pounds in 3 rounds. When I served I used the first ones that I took out of the pan and had wrapped in paper towels. They were perfect! So easy and really appreciated by my friends!
This recipe unfortunately didn t turn out well. I let the chicken marinate for a few hours and I cooked one test piece. It was completely lacking in flavor. I ended up dumping a bunch of spices on it and frying up the chicken and basically making a different dish:
