1 of 14 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (119g) Recipe makes 8 servings
Calories 276
Calories from Fat 192		(69%)
Amount Per Serving		%DV
	Total Fat 21.4g	32%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 13.1g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.1g
Cholesterol 54mg		18%
Sodium 347mg		14%
Potassium 245mg		7%
Total Carbohydrate 2.7g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.2g
Protein 18.1g		36%
detailed view... how is this calculated?

Menus using this recipe:

3/18/07

Beach_lover_58

Armenian Herb Marinade Grilled Chicken Breasts

Recipe #137262 | 30 min | 10 min prep | add private note

⁽⁷⁰⁾ RATE IT NOW Print Recipe

By: Stacky5
Sep 13, 2005

This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)

SERVES 8 (change servings and units)

Ingredients

1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1 garlic clove, minced
1/2 cup finely chopped shallot
1/4 cup snipped parsley
1 1/2-2 lbs chicken breasts, whole or lamb, cut in chunks

Directions

1
Mix all ingredients together (except meat) and whisk thoroughly.
2
Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.
3
Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.
4
Drain meat and grill, basting with marinade until meat is cooked through.
5
NOTE: This is excellent served leftover, cold on a Caesar salad!

Questions about this recipe?

Featured Reviews for This Recipe

From: TattooedMamaof2

On Oct 9, 2009

Pretty good, the flavor of the lemon was overwhelming. Nothing to "write home about." Thanks for the recipe though!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1098038

On Sep 4, 2009

if you are not fond of lemon, skip this recipe. I found the lemon overpowered the dish.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef Shannon #4

On Jan 25, 2006

Very good. My husband actually used this marinade for his tilapia and loved it.

10 people found this review helpful

Was this review helpful to you? YES | NO

From: bobo3039

On Nov 5, 2005

I marinated whole chicken breasts in this very flavorful marinade and the results were just superb. I'm sure this would have been even better if I had taken the time to bone the chicken and cut it into chunks as indicated in the recipe. I also baked the chicken at 350 for an hour rather than grilling so will be trying this again and following the recipe!

7 people found this review helpful

Was this review helpful to you? YES | NO

Read all 71 reviews