151 Ratings
  • 5 star values: 100
  • 4 star values: 29
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 2

Though seemingly unconventional, this recipe will surely please anyone. The combination of exotic ingredients comes together perfectly to form an altogether delicious grilled chicken.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.

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  • Preheat the grill for medium heat.

  • Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

748 calories; 59 g total fat; 67 mg cholesterol; 641 mg sodium. 29.1 g carbohydrates; 24.9 g protein; Full Nutrition


Reviews (113)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/07/2009
This chicken is definitely zesty and a bit sweet with a nice touch of garlic. I omitted the saffron as did a lot of others and cut the oil down to 3/4 cup. Other than that I didn't change a thing. I pounded the chicken down to 1/2 inch and let it marinate for a few hours. The marinade didn't soak through but the chicken was nice and tender and the outside was carmelized. It looks great and tastes even better. This goes very nice with pasta. I served it with Penne from Heaven and a nice tossed salad. Read More
(62)

Most helpful critical review

Rating: 1 stars
06/10/2009
I wish I could give zero stars. I actually did buy the saffron--dont bother. The tastes were very weird. Blech. Read More
(5)
151 Ratings
  • 5 star values: 100
  • 4 star values: 29
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
04/07/2009
This chicken is definitely zesty and a bit sweet with a nice touch of garlic. I omitted the saffron as did a lot of others and cut the oil down to 3/4 cup. Other than that I didn't change a thing. I pounded the chicken down to 1/2 inch and let it marinate for a few hours. The marinade didn't soak through but the chicken was nice and tender and the outside was carmelized. It looks great and tastes even better. This goes very nice with pasta. I served it with Penne from Heaven and a nice tossed salad. Read More
(62)
Rating: 5 stars
01/25/2004
SO GOOD! Saffron is a bit expensive but luckily I had some. It doesn't really add much flavor so with or without is fine. Also try this recipe without sugar and honey it's still really good. HINT You only need enough olive oil to coat. Read More
(50)
Rating: 5 stars
02/02/2004
definately delish. I normally don't like anything charred but the "char" is just carmolized sugar... it's my new favorite marinade. We barbequed chicken and had it as a main corse and i also have used the George Foreman to cook the chicken in this marinade and then sliced it up for salads. Highly recomended:) Read More
(37)
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Rating: 5 stars
09/01/2007
This is SO delicious. I have made this a ton of times this summer and everyone who has tasted it cannot say enough about how moist and flavorful it is. I change a few minor things: I skip the saffron (used it once out of curiosity and it didn't make enough of a difference to justify the price -- it's amazing without it) I cut the cayenne pepper back to just under 1/2 tsp. (to be honest I've never tried it with the full amount but it just sounds like a lot of cayenne to me -- 1/2 tsp. is great) I cut the amount of olive oil in half and I increase the marinating time. I've let this marinate anywhere from a couple of hours to a couple of days (once when going away on a trip when I had to take dinner along to make a couple of days later) -- delicious any way you go about it. Great for chicken sandwiches; equally great with rice pilaf or grilled potatoes. Read More
(32)
Rating: 3 stars
01/25/2004
This recipe was okay but it had A LOT of olive oil in it. Also the saffron was too expensive and didn't add much taste. If you cut down on the olive oil and eliminate the saffron the recipe is good but I wouldn't put it into my regular rotation of recipes. Read More
(20)
Rating: 5 stars
01/25/2004
Zesty is right. This is a great change from all the soy sauce marinades. The chicken had great flavor. I marinted it during the day as opposed for 20 or 25 minutes. I also didn't have saffron but I don't think it made a difference. I also doubled the garlic. When it came off the grill it looked fantastic. A nice brownish glaze with all the herbs basted in. My husband said this was a keeper. Make it eat it enjoy it. Read More
(19)
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Rating: 5 stars
04/09/2004
This recipe is AWESOME. I thought the ingredients looked pretty weird altogether but thought I'd try it anyhow. My husband and I loved it. So I made it for my in-laws who loved it and then for my family back home and they loved it too. Everyone I make this for has asked for the recipe. The only change I made was that I left out the saffron because I simply can't afford it! But one of these days I'd like to try it with it and see if it adds anything... NOTE: It's a few months later and I'm on the Atkins diet. I modified the recipe and it was just as good! I omitted the honey and used Splenda in place of the sugar. My husband didn't even know the difference. Read More
(15)
Rating: 5 stars
01/25/2004
Excellent excellent and excellent!!! The recipe made a great sauce to put over egg noodles. My mom said that it was similar to something she had at the New York Hilton. She highly recommended me making this again. Read More
(14)
Rating: 5 stars
05/13/2003
I've just recently been trying to take over some of the cooking responsibilities for my wife and this was my first big endeavor - my wife and i LOVED it! It tasted like something you might expect to receive at a high-class restaurant! Read More
(10)