*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 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 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 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!
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.
Rating: 1 stars
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.