This unusual combination of common ingredients is fabulous! Everyone who tastes it asks me to share the recipe. You will love it and the many compliments you get--I promise!
This unusual combination of common ingredients is fabulous! Everyone who tastes it asks me to share the recipe. You will love it and the many compliments you get--I promise!
OMG! Received this recipe from an internet friend and absolutely loved it! Only change I did was I used 2 tbsp whole grain mustard, and 1 tbsp dijon mustard, then used hand blender to smooth out marinade some. Cubed chicken and poured half marinade in bag with chicken and the other half in another bag to put in the freezer for future use and marinaded for 8 hours. Skewered chicken/green pepper/onion/pineapple and grilled on each side (4 sides) 2 minutes each, basting with a little left over marinade left out of the bags. It was wonderful! I'll be making this all summer! TY!Read More
OMG! Received this recipe from an internet friend and absolutely loved it! Only change I did was I used 2 tbsp whole grain mustard, and 1 tbsp dijon mustard, then used hand blender to smooth out marinade some. Cubed chicken and poured half marinade in bag with chicken and the other half in another bag to put in the freezer for future use and marinaded for 8 hours. Skewered chicken/green pepper/onion/pineapple and grilled on each side (4 sides) 2 minutes each, basting with a little left over marinade left out of the bags. It was wonderful! I'll be making this all summer! TY!
It was really good. I like this kind of marinade. When I throw stuff together on my own, I find that I use many of these same ingredients- mmm. I didn't have time to marinate and grill but I put the marinade (made a 1/2 recipe) in a glass baking dish with the chicken (sliced up 2 boneless breasts to make cutlets) and baked at 350 until done. I do that often in place of grilling chicken- the meat soaks up so much of the tasty marinade that way, and it's so fast.
Wonderful marinade. Key to this recipe is to use fresh squeezed lemon and lime juice. Concentrated juices tend to overpower the other flavors. Recipe calls for 6-8 minutes of cooking time per side ~ please note if this doesn't seem long enough for you, the citrus in the marinate makes the chicken cook faster. Do not overcook as your chicken will turn rubbery. Wonderful chicken to add to salads! New favorite in our home! Thanks Letsgggo for the submission.
I have made this several times due to the continuing requests from my son. Although this is awsome on the charcoal grill, I use this to marinate boneless/skinless chicken brests and then put them on the George Foreman.
This is an awesome marinade! The brown sugar makes a big difference. I used the same amount of marinade for 3 chicken breasts that I pounded down thin used 3 tablespoons of olive oil vs. 6 and used dijon mustard instead of course ground. I left the chicken in the marinade overnight. The chicken soaked almost all of it up. It smelled delicious coming off the grill and tasted even better. This is a keeper.
Loved these! Followed the recipe exactly and the results were very tasty. Juicy, with just a touch of mellow sweetness and a bite of flavor. I think this chicken would make a great chicken sandwich with swiss and honey mustard. Will definitely make again.
I've used this marinade twice so far - once with grilled chicken kabobs, and once on grilled chicken breasts. It is indeed a very good marinade, but it doesn't magically transform chicken breasts. I highly recommend this recipe if you are looking for a good basic marinade. I do not recommend this recipe if you are looking to astound your guests with your culinary genius (ha).
Absolutely delicious. I was a bit put off by the smell of the vinegar while preparing the marinade, but it added a nice tang to the end flavor. Used Jack Daniels Honey Dijon Mustard, added Lawry's Seasoned Salt, Crushed Red Pepper Flakes and upped the garlic to 4 cloves. I also used Canola Oil, and I think you could eliminate the Lemon Juice. Definitely marinate for the full 8 hours. Will make this again and again. Thanks, Ruthie.
This chicken was very juicy and tender. We used large boneless skinless chicken breast and marinaded them for about 18 hours. We grilled them on the grill outside but I didn't have to oil the grill. Just let them cook throughly on one side before flipping. I didn't know exactly what coarse ground mustard was and at my grocery store they only had brown, regular and dijon. So I got brown spicy mustard. I also didn't have any olive oil so I just used veg. oil. They turned out wonderfully. This will definently go into my regular rotation!
I've been using this recipe for years now and it is the BEST marinade i've ever used. I lost my recipe and came to the site to look for it and got a little frantic when I couldn't find the exact one, finally an ingrediant search led me back to it. :) I also wanted to add a note for those saying it's bland because i've had it turn out that way a couple of times. Now I alwats marinade it over night, then let it sit out in room temperature for about a half an hour before grilling. Also, don't forget to taste the marinade as you're making it, this way you always adjust the seasoning to your liking. It's very important because not all lemons and limes provide the same amount of juice and they are important the success of this recipe. So leave it out at room temperature 30 minutes before grilling. And always taste the marinade before addding the chicken so you can make adjustments.
I've made this twice now. The second time I modified it just a little. I left out the lemon and lime juice, (this seemed to toughen the chicken meat), I used 3/4 cup of brown sugar and 3 tablespoons of honey. I used the chicken to make kabobs. I brushed the used marinade over the kabobs before grilling. YUM!
I have been making this recipe for some time now and it is the only recipe I have felt the need to post a review about. I make the marinade exactly as the recipe calls and it is absolutely delicious. But it is also easy to tweak for whatever you have in the house. Any kind of venegar or mustard tastes fine with it and I often use lemon and lime juice instead of squeezing the citrus (I just eyeball it and use half as much lemon as lime) and it is also always delicious. It is very hard to screw up this recipe. This is definitely best for grilled chicken kabobs, but making kabobs is too time consuming, so I put a grill basket inside a 9x13 pan and pour my marinating chicken into it letting the marinade drip through to the pan. I then cover the chicken with large chunks of onion, green/red/yellow peppers, and pineapple. I take the whole pan to the grill and put the basket chicken side down on the preheated grill, then pour all the runoff marinade from the pan onto the veggie side of the basket so that everything is well coated with the marinade. Let it grill on medium for about 10 min per side (until everything is nice and brown) and youve got tasty kabobs without the hassle. I usually serve it over a bed of lettuce and make extra marinade as a dressing and turn it all into a salad. My "shishkabob salad" is a huge hit with my husband and his friends.. and getting men to rave about salad is a testiment in itself.
I absolutely love, love, love this marinade! I used it on 50 boneless skinless chicken breasts for my Dad's surprise 60th birthday party. Ended up marinating for a full 24hrs and increased the garlic and lemon juice as I prefer those flavours to be a little stronger. Everyone at the party raved about the amazing taste and how tender the chicken turned out. You won't be disappointed!!!
I love this chicken!! I have made this several times already and have never been disappointed. I followed the recipe exactly, except a few times I used honey mustard, which made it sweeter (I actually liked it more this way). I cooked it in the oven at 375 for about 45 minutes. I also made chicken kabobs with green pepper, pineapple, and onion, which I loved! Regardless of how this is made, the taste is unbelievable!
Good chicken, but not unbelievable. I used dijon mustard and prebottled lime and lemon juice and marinated them overnight. They had a nice overall flavor.
Fantastic recipe. Please do not use bottled lemon or lime juice. Fresh makes all the difference. No wonder one reviewer didn't think it was unbelievable. I used the George Foreman grill and it was still terrific.
One star off because the recipe said to discard the marinade after cooking the chicken. I cut my boneless skinless breast halves into three strips each, trying to make more surface to absorb the flavor. Marinaded them 24 hours. The chicken was good, but not really flavorful until I added the marinade that I cooked (boiled on stove top for about ten minutes). I served this with linguini and peas and used the cooked marinade on it also. This was very good! So glad I did not discard the used marinade. It made all the difference to the dinner.
Make extra and keep it on hand! Great on pork chops also. Stay with the recipe with no modifacations or subs and it will turn out great.
This is a very tasty recipe. Not sure what's "unbelievable" about it -- I was pretty sure it was going to be good from reading the ingredients! It doesn't say to do this, but when grilling boneless skinless chicken meat has sugar in the marinade, I always cut my breasts in half longways (sort of like butterflying them, only I finish the cut all the way through) so that I have more surface area to caramelize the sugars in the marinade. Thinner pieces of meat also absorb more marinade and cook faster, this is a win-win for me, and I think that vastly improves grilled chicken. I did that here, so I got that brown sugar & lime marinade caramelized on twice as many sides as if I hadn't cut them. I served this with grilled marinated asparagus. Thanks for the recipe!
Contrary to most reviews, I thought this was a very average marinade. In my opinion, there are much better recipes available.
My family and I loved this marinade so much after trying it on some chicken breasts, that we ended up making a double batch of it and injected it in to two whole fryer chickens, let them sit in the fridge overnight, and then we smoked them on the grill the next afternoon. Everyone there loved the chicken and kept asking for the recipe!
Ok...where do I start?? This recipe is the BOMB!! Everyone needs to try this one. Hate mustard? Not to worry, it does not end up with a mustard taste. Hate Vinegar? No problem, no vinegar taste. Hate Lime & Lemon juice? Ditto once again. We sat down to eat, my hubby said "Oh my Gosh! This chicken is Unbelievable" I just about died..I said what did you say, and he repeated it!! So....he loved it so much that he called it by it's name...without knowing the name!! It is truly amazing. I marinated for 24 hours, and it was perfect to throw on the grill when I got home from work. I've never had chicken like this before. I grilled it 2 minutes each side on very high heat to sear it, then basted a few times and grilled for about 4-5 minutes more per side. My breasts were about 3/4" thick, I pounded them before marinating, which I did for 24 hours. I probably added more garlic, but personal taste. Turned out perfect!! Dry? NOT! Difficult recipe? NOT! Things I have on hand? YUP! Taste: The best we have had! This will be at least 1x week for us during summer & all year long. Thanks for the great recipe!
Made this for 16 of our college kids. I used 18 chicken breasts that we got a Sam's that were close to 1 lb. apiece. I tripled the recipe and had plenty of marinade. I didn't change a thing in the recipe and the results were just as it's titled...Unbelievable. This is the best chicken marinade I've ever had. Out of 18 lbs of chicken only one small breast was left. They absolutely loved it!
Great marinade - I made it just as it was written and everyone enjoyed the results. I marinaded the chicken overnight, then placed 2 chicken breasts with some marinade into a freezer bag and froze. Now I have several meals ready to be pulled out and grilled when needed. This is a keeper!
What else can I say about this recipe,but OUT OF THIS WORLD!!!!! From the minute the chicken hits the marinade to the time it hits the table, the aroma makes your mouth water!! The chicken cooks great on the grill, holding in the flavor of the marinade all the way through! I marinaded overnight, which I would suggest. I will make my chicken from now on with this recipie!! WHAT A FIND!! Thanks Ruthie!!
I made this the other day and it turned out to be very good. I did however find the directions to be confusing with regard to the mustard. In the list of ingredients you mention using PREPARED coarse ground mustard. Then in the actual directions when it comes to adding the mustard you refer to it as whole grain mustard. To me, prepared mustard is not whole grain, but ground up mustard that is creamy. I ended up using brown mustard because it looked closest to coarse ground. Could you clarify this in the recipe? Other than that, it's a great recipe!
This is a nice chicken marinade. I like the hint of sweetness the brown sugar adds (in fact, I'd forgotten it was in the marinade until I was eating and detected a hint of sweetness). It hasn't become my favorite chicken marinade, but it's a solid 4 and def worth giving a try if you're looking for a new marinade. I followed the recipe to a "T" (minus the black pepper per personal taste).
This is a 10 star recipe! I have made this several times, and the last time I made it for 50 people! It is always so juicy and tender! I make sure to let it marinate at least 6 hours, but the 24 is the best! Even my husband who doesn't really like chicken, loved this!
We used this marinade to make chicken kabobs and it was wonderful. I followed the ingredients as listed, except I used Dijon mustard. Extremely yummy.
I have made probably 300 recipes from this site and this chicken is THE BEST I've made thus far!!!! It was super flavorful and super moist. Also a total kid pleaser, which is a huge plus!! The only changes I made was dijonnaise in place of the coarse-ground mustard, 5 cloves of garlic instead of 3 and no lemon juice (because I didn't have any). Absolutely WONDERFUL!!!! Thank you!
I have never been so impressed in a recipe that I've felt the need to rate it. However, that changed after trying this one. I cook a lot. I use a lot of chicken, but this has become my husband's favourite! I tried it in the oven and on the grill and personally, i enjoy the oven version more. For the oven version, i dredged the chicken in seasoned flour and browned it on the stove. I then put the pieces into a baking dish and poured the sauce over top. I covered it with aluminum foil and baked for about 40 minutes. Then i removed the foil and put it back in the oven for another 10 minutes at 450 to kind of thicken and caramelize the sauce! Freaking amazing!!
This was super good! I followed the recipe exactly. I marinated over-night. I opted to broil it in the oven verses the grill as our Wyoming winters do not always allow for outside grilling. It came out perfectly and delicious. Thanks for sharing.
I liked it but it wasn't incredible. My whole family loved it though!
This recipe was fantastic. I have made it twice. The first time, I used yellow mustard because that is all I had on hand. It was still good but second time went with the ground mustard. It was even better. I used a little more lemon than called for, just a personal preference. So good. I would highly suggest tasting the marinade and tweaking it to your preference before adding chicken. The cooking time is right on (I broiled because it was raining outside) and essential for moist chicken.
This marinade for this recipe make a very juicy, delicious chicken breast. Everyone will like the taste of the chicken. It's very juicy and flavorful. I would recommend it soaking in the marinade overnight to get the fullest flavors possible! Don't let the vinegar smell of the marinade turn your nose up, you won't taste it at all.
i have been on the look-out for a GREAT chicken marinade for a long, long time. IT'S BEEN FOUND in this recipe!!!!! all i can say is it's EXCELLENT!!!!! will use again and again and again and.......again!!!!!
Got an email from allrecipes this morning and decided to make it today. I pounded the chicken breasts as thin as possible. Didn't have a lime so I used extra lemon juice. It's a keeper. Nice subtle taste of mustard with a sweet tangy base. A great summer marinade that can be prepared from things on hand.
Rich and flavorful marinade,Ruthie. We enjoyed it on filets, salmon and chicken on the grill. Thanks for sharing.
This is truly an UNBELIEVABLE Chicken marinade! I cut some corners by only allowing the chicken to marinade for a few (4) hours but next time I will do the overnight thing to ensure that the flavors are maximized. Just the same, it was tasty and so easy to prepare. I'm keeping this one! Thanks Ruthie!
I have used this recipe 3 times already....I love it! No modifications necessary.
My family eats so much chicken that my husband says that we are going to start "clucking". Along comes this recipe, and in a constant quest to find news ideas to cook chicken, I tried it. WOW! I didn't make much because they are always saying they are so sick of chicken, but with this, they wanted to know why I didn't make more! It was truly fantastic! I even used regular yellow mustard because I didn't have the grainy kind, and it was still great. It probably would have a great kick if you used Dijon mustard, too! I will have to try that the next time. Thanks, Ruthie!
A moist and tasty marinade! I can't say enough about this recipe other than it's a 10! I doubled the recipe and kept half of the marinade for a basting sauce while grilling. I didn't have brown sugar so I substituted cup of white sugar and 3 tbsp of molasses. I used canola oil instead of olive oil and that also worked just fine. This marinade worked well for pork chops too. Definitely a keeper.
This is one of my favorite marinades.Can't wait to fire up the grill and grill some chicken.
Fabulous recipe!!! We made shish-ka-bobs and I marinated the chicken in this sauce. I boiled the remaining sauce and used it to baste the ka-bobs when they were on the grill. And we also used it on our plates to dip the chicken in. Future thoughts for this - once you boil the marinade, it thickens up; I'll be using it as a spread on turkey sandwiches! Yummy!
I made this recipe exactly as it is written. This should be called Way Way Beyond Unbelievable Chicken! People inhaled this. No leftovers. Will have to make it again soon because people keep asking for it. This will certainly become something I cook regularly. Thank you LETSGGGO for this perfect and delish recipe.
I just tried this recipe and I've decided it is my new go to marinade. This is awesome and would go perfect with a Ceasar salad and garlic bread. The only thing I did different was the mustard I didn't have the mustard it called for so I used prepared yellow mustard 3 tbsp and 1 tsp of dry ground mustard. Beautiful!!! Plus my husband is an amazing barbecuer.
My family only thought this marinade was so-so. I thought it was too sweat. I wouldn't make it again.
Very tasty. I followed the recipe and used French's brand "Bold n Spicy Deli" mustard. It gave a nice bold taste.
Unbelievable is a good word for this. We loved it. The chicken is slightly sweet, but still has some bite to it. I will make again for sure.
made the recipe with cubed chicken and skewered them with fresh pineapple, gr peppers and red onions. Yummy!
Wouldn't make this again; I felt the finished product was pretty bland. We ended up tossing the leftovers, which almost never happens with my husband around.
Excellent marinade!! Since I only made 4 chicken breasts, I cut back on a few of the ingredients. I used 2 cloves of garlic instead of 3...1/4 c. brown sugar instead of 1/2....2 tablespoons coarse mustard instead of 3. I marinated the chicken for 5 hours and it was fabulous. Hubby had seconds and said that this was our "chicken marinade" from now on... thanks Ruthie for a great recipe I will use over and over!!
Juicy and full of flavor!
This recipie was fantastic, easy to cook and yummy to eat!!
I guess I will be the only one to give a less than enthusiastic review! I would not make this again.
Definitely making this again very soon!
I followed the recipe exactly. It marinated for 8 hours. The result had no flavor and the chicken was dry.
I think this is called unbelievable because when you are mixing it up, it's hard to believe that it will taste so good. IT DOES!! I had to use spicy brown mustard out of necessity and also did not use as much olive oil. My picky eating 5 year old loved it. He called it "sweet-sweet chicken". This is going to be a regular in our house!! UPDATE**I doubled the marinade recipe tonight and my husband cooked some of it on the stovetop to reduce it to a sauce. We put it over the chicken and some rice. DELICIOUS.
This was a very good marinade. Next time I will add more lemon and lime juice and marinade the chicken all day like the recipe recommends. I thought I could get away with marinating the chicken for just a few hours, but it was not enough time. This would also be great on veggies.
So good! I gotta say I was missing some ingredients, I didn't have cider vinegar and lime, so I used white vinegar and used more lemon. I wanted a quick dinner so only marinated 2 chicken breast for hour and half, and since I dont have a griller I put the chicken into a pan and I added all the sauce, and I gotta say it was delicious! Couldn't stop sucking my fingers while eating! Im so cooking this again!
What is unbelievable about this recipe is how the simple ingredients come together for such an excellent flavor. The whole family loved it and my husband & I looked at each other and said "crushed red pepper flakes". I just happened to have both fresh lemon and lime juice and I really think that it makes a big difference. I used French's spicy brown - it was in the fridge - and was generous with the garlic too. Tonight I'm trying it with boneless pork chops.
EXCELLANT FLAVOR. Grilled legs and thighs with the bone and skin on, indirect and slow on our Webber charcoal grill. A moist stickly glaze formed and was raved over by all ages when served for a family birthday dinner. We definately be serving this chicken again.
This was a decent marinade makes alot. I did the chicken on the George Foreman Grill to save time. All the acids helped tenderize the chicken nicely. I was hoping the brown sugar would carmelize better than it did.
Very very good. Had a few friends round and all were impressed. Heated the marinade in a pan after removing chicken (simmered to ensure it was safe to eat) and then used it as a sauce. Went down a treat, served with roast potatoes and roast vegetables. Thank you.
Excellent taste! At first I wasn't sure about how this recipe would come out. After marinating it overnight, then cooked, the taste was heaven! Next time I made it I will add some peppers to add some spicy kick. But after all, nice recipe!
I really struggled over whether to rate this a 4 or 5, but 5 won out! It really is very good. I used dijon mustard and only 4 Tbsp of oil. I don't keep fresh lemons and limes on hand, so I used 1 Tbsp lime juice and 1 tsp lemon juice. The flavors all blended together nicely and I enjoyed the slightly sweet taste from the brown sugar. It's a keeper for sure!
Delicious! My boys were complaining that there wasn't enough chicken to go around. They each had two pieces, for Pete's sake! Only marinaded for 2 hrs since I didn't have the 8 and there was still a great flavor. Will definitely double next time!
The name says it all....unbelievable tasting chicken! I subbed Dijon mustard for the coarse grained and used bottled lime and lemon juice instead of fresh. I only had time to marinate it for 5 hours instead of the full 8, but it was totally delish anyways! Thank you, thank you for posting this yummy recipe! :)
I don't think the name does it justice!!!
I think the 'secret' to this recipe is to use the freshest ingredients available. Don't make the mistake of using bottled lemon and lime juice! With that said, I doubled the marinade, let teh chicken sit in the marinade overnight in the fridge, then basted it over the chicken as it cooked. Next time I'll try tripling the recipe so I can make a dipping sauce out of some of it. Definitely give this a try - the chicken is very juicy, tender, and flavorful.
This chicken really is unbelievably good! I mixed all the ingredients together, using regular french's mustard by the way, and thought "hmmm, it smells odd". We grilled in the next day, let it marinate about 16 hours and let me tell you, it was absolutely delicious. I am making this for the 2nd time tomorrow, I just finished making the marinade and placing the chicken in it and putting in the fridge. This time I sliced the chicken thinner so that we could get even more of the marinade's flavor. It's delicious. I highly recommend this.
Best grilled chicken EVER! Really tender and full of flavor. I use chicken tenderloins instead of chicken breast and obvioulsy reduce grill time.
I followed the recipe as directed and this was just okay for us. Thanks for posting we're always trying new recipes!
My family loved this! Made a double portion and ate it on sandwiches the next day. Will make again. Loved the tangy and slightly sweet taste. I was instructed to make this again soonish. Didn't alter recipe, it didn't need too. I cooked it in some of the marinate on the stove top. Yummy! Thasnks for sharing Letsgggo.
My family loved it! I did end up marinating it for two days and the flavor was a still a bit subtle. Other than that I followed the recipe exactly. Next time I will reserve some marinade and brush it on the chicken while it cooks. If you want more heat perhaps add some hot sauce to the marinade?
As a contest winner of a contest that was on the RE, my prize was an AR family favorites cookbook. For my first recipe to cook out of it, I chose quite by random draw this recipe, and it did not disappoint. I made it exactly as written except instead of the course grained mustard, I happen to have a sweet onion and smokey bacon mustard that I thought would be really good with the rest of the ingredients. I also cut the brown sugar by half and used 1/4 C. This was plenty sweet enough. I was not unhappy at all. I loved the contrast of the sweet, tart, smokey, garlicky flavors. Served with Herb roasted Greek potatoes from this site and a green salad. Wonderful summertime easy dinner. Will make again for sure.
This is a fablous marinade. The chicken is great the first day and even better warmed up the next day. Very easy and a wonderful flavor. I didn't have the whole grain mustard so I just used yellow mustard.
What a great marinade! The whole family loved the chicken we made for dinner tonight. Made only a couple of changes - didn't have the brown mustard, so used yellow, but just 2 tbsp, and was out of lemons, so used just the lime juice. My very picky 10-year-old son said, "whoever made up this recipe rocks!" I Whisked together the marinade and poured over tenders in a gal. zip lock bag this morning, so marinated about 10 hours. Will use exact recipe next time. Used chicken tenders and my husband cooked them slowly on the grill. VERY juicy and full of flavor.Thanks, Ruthie!
I have used many of the recipes on this site. This is the first one I have written a review for. I have tried many chicken marinade recipes. I am throwing 99% of them out and keeping this one. It is fabulous.
My husband went nuts over this marinade. He couldn't stop complimenting about how good it tasted. I cooked the chicken on low heat and spent a lot of time basting it. It was juicy and had a really great flavor - different. I highly recommend this recipe.
this was the best chicken marinade I have ever had. You can actually tast the marinade on the chicken even after grilling. I even ate it 2 days later and still the flavor was there.
This chicken is delicious! I used spicy German mustard, it really made the dish exceptional. I had this with some crusty rolls and it was fab!
A wonderful taste for summer and a very flavorful way to grill chicken. (Because of the sugar, be sure to oil your grates prior so it doesn't stick!) This was a hit with my family (teens too) and I plan to keep it in rotation for the outdoor grilling season.
This marinade was good, but not great. After reading other reviews I as expecting something a little bit more. I am still on my quest for a chicken marinade your friends and family will beg you for!
Easy, excellent marinade. Used Dijon mustard, all the rest was as stated. Only marinated about 2 hrs, so I left a little on the side to drizzle over the top. This was a great suggestion by a previous reviewer! My bro suggested to make extra as a salad dressing, and use the leftover grilled chicken in a salad which is also brilliant. Thanks for this easy & tasty recipe!
The chicken was SO bland after being marinated overnight. Nothing special about this.
I made this tonight for my boyfriend, and he loved it. I cut the chicken in cubes, marinated from friday night until today (sunday). Made kabobs with red, yellow, green peppers and baby portabella mushrooms, grilled until done. Served it with jasmine rice and green beans. The only change I made was to add a bit more brown sugar and tablespoon of honey. So tender and the flavor was deep into the chicken. Definitely a keeper!
Made exactly as written except for using chicken breasts. I cut up a whole chicken and used that instead. I made up a bunch of quick week-night dinners and froze them. Actually I had to go back into my "Recipe Box" and figure out which marinade this was as I had marinaded a bunch of meat in different marinades and put them in the freezer. Glad I figured it out as it was quite tasty. Definitely unusual but in a good way. Nice to have a marinade that was different from the rest. I will make this again.
Good rich bold flavor.
Have made this recipe as written at least 3 times in the past 2 weeks. Chicken was tender and flavorful even though it only marinated for 3 hours. I save some of the freshly made marinade in the refrigerator and use it to baste the chicken while it's on the grill. It always gets rave reviews! Thanks for the recipe.
This is truly a great marinade. I made it for Fathers Day and everyone couldn't get enough of the chicken. I had to make copies of the receipe and give it out.
Absolutely delicious! Because I typically use chicken tenders rather than breasts, mine turned out just a smidge too sweet. Next time I'll adjust the brown sugar but that's the only change and I'll make it only to accommodate the cut of chicken I like to use. We just loved this! :o)
This recipe surprised me. It is really good! My suggestion is to marinate overnight/ 24 hours. After 7 hours, the flavor was good but could see room for improvement. Also, piercing the chicken may have helped to get the flavors more throughout. I always forget to do that. Even the kids liked it.
Very good! I looked at this recipe for a long time before trying it... thinking it would be good, then having doubts for some reason. Anyway, I'm happy to say it turned out better than I expected it to! Great flavor!
Oh my goodness! I'm not a big mustard fan (except for soft pretzels and hot dogs) and this marinade smelled questionable to me...but dang...this was AWESOME! Even my kids who claimed they weren't hungry chowed down on this chicken. VERY good!!!!
Awesome recipe. Perfect combination of sweet and sour. The olive also allowed the chicken to brown on the outside, which held in the juices. Everyone loved it!
This marinade it UNBELIEVABLE!!!!! I followed it exactly and marinaded my chicken for 24 hours. I decided to added a little pure maple syrup and it was a total hit! We had friends over and the kids LOVED it as much as the adults (kids are 2 and 5). This will be my go to marinade for BBQs moving forward! Already shared the recipe with my friend.
This chicken was unbelievably boring. It wasn't any better than other marinades.