40 Reviews of Excite Me Tonight! Chicken!

From: kiwidutch

On Jul 5, 2005

I have made the Morrocan versionof this recipe. I used whole cumin seeds instead of ground, since they were all that I had and the flavour was great.. less intense than maybe it should be so I will buy ground cumin to use next time. I pan fried my thinly sliced chicken breasts and the taste was yummy,they were getting golden brown on the outside while still tender within so this recipe is definiately going into my handwritten family cookbook and the ingredients for the other variations listed are on my shopping list becuase I'm sure that they will taste just as good as the Moroccan marinade. I marinated my chicken for 5 hours... more time would have been even more delicious. I served this chicken with cous cous made with sauted onions/ chives/chicken stock and a simple fresh green salad. A wonderful recipe for a warm summer evening. Please see my rating system, a very very well deserved 4 stars. Thanks !!!

From: mama's kitchen

On Oct 18, 2005

This was so good! I totally ate too much! I used the Lebanese marinade and 'milanesa' which is a very very thin sliced breast meat. Since my meat was boneless and very thing the marinade time was reduced to 30 min and cook time was about 3 minutes. So much flavor in such a small time. Will make this again and again- cant wait to try the other flavors. thanks for a GREAT recipe!

From: Heather U.

On Dec 17, 2005

Delicious marinade, ncmysteryshopper! I made the moroccan marinade. Because our grill is covered in snow outside, I decided to turn this dish into a stir fry with some broccoli and fresh garlic. Added some chicken broth and corn starch to thicken up a sauce. It was very tasty. I intend to try the Egyptian marinade next. Thanks for posting!

From: Sandi (From CA)

On Dec 5, 2006

Another vote for the Lebanese marinade! I'll certainly try the others now that I've had such success with this one. I used boneless, skinless chicken breasts, cubed, omitted the cayenne for personal taste and broiled them on high with some skewers of sweet mini peppers and onion chunks for about 9 minutes total. I served the chicken in warmed pitas with lettuce, tomato and Zankou Chicken's Lebanese Garlic Sauce (Copycat). YUM! Thank you so much for this great recipe!

From: Cookgirl

On Oct 27, 2006

I chose the Lebanese Marinade. It was delicious except one big thing: I omitted the thyme. Hope that doesn't place me on the Principal's Bad List. Marinated one whole chicken for about eight hours. Served with couscous and parsley salad. Thanks for posting. cg

From: Brenda.

On Jun 24, 2006

10 Stars! I made the Moroccan Marinade and grilled. A nice blend of flavors combined with the grilled taste was first rate. I think I'd like to try the Lebanese marinade next. Thanks for another winner! Nick's Mom

From: Lori Mama

On Aug 13, 2005

Oh my! This was soooo good. I hope you don't mind, but I did serve some Tsaziki(sp?)with it and that just sent it over the top for me. My husband would have had thirds, if he hadn't been in a hurry to get to work. This is so a keeper.

From: aviva

On Feb 20, 2007

I also made the Lebanese marinade. I used 1 teaspoon of dried thyme instead of fresh. I added a dash of cayenne pepper. I ended up with a good amount of marinade leftover when I made 3 big boneless, skinless chicken breasts. I grilled them whole with my grill pan. Very good and easy chicken!

From: ladypit

On Nov 12, 2005

Yum. Made the turkish marinade using fat free yogurt and opted for the cinnamon (though dh wants to try with cumin too). Ended up just cooking in a pan after the George Foreman grill didn't work as well as I had hoped. Served with coconut rice and steamed green beans. The kids were not huge fans but they did eat, and dh and I loved it. Good flavor, nice and juicy. What a great way to use those flash frozen boneless chicken breasts. Thanks!

From: Donna Luckadoo

On Jun 20, 2006

I made this Recipe for the ZWTII. I made it with the Moroccan Marinade, It was delicious!