192 Reviews of Amazing Chicken Marinade

From: yaycarter

On Jul 17, 2002

Really very good, and easy to make with things you probably have on hand already (except the lime, in my case). I only marinated the chicken for 40 minutes, because I'd heard that any marinade with lime should be used for 1 hour or less for the sake of texture. The chicken was flavorful, juicy, and tender! Next time I may up the marinating time to 1 hour, but I'll probably max out at that level just because I can. I served it to my husband and 2 year old with oven roasted red potatoes, white corn, and crusty bread. Even the 2 year old liked it! Not overly citrusy or vinegary - just savory and just the right amount of sweet. Delicious! Thanks for posting!

From: bobo3039

On Jul 23, 2005

This produced very moist chicken, but was a bit too sweet for me. I thought the acids would balance the sweetness but not so. Next time, I would just add 1/4 of the sugar and add more garlic.

From: Len23

On Aug 1, 2003

Ok, I did major improvisation on this recipe, and it still turned out, so it definitely deserves all its stars! I used White wine vinegar instead, normal mustard instead of seeded. I didn't have lime, so I increased the lemon, then placed some lemon slices on top of the chicken while it marinated. No fresh garlic, but powder seemed to do it. Like I said, I'm amazed that it turned out! The only thing I found was that it needs to be grilled at a relatively low heat because the sugar in the marinade burns quickly. Other than that, it was great and the chicken turned out moist, juicy and flavourful. Definitely a keeper!

From: Susie in Texas

On Apr 6, 2003

Mark, I have to admit to ignorance, but I am not sure what coarse grain mustard is so I used regular ole French's mustard. Other than that, followed your ingredient list exactly and blended it all together in my blender because I was too lazy to mince the garlic. This made plenty of marinade for 10 thighs which we grilled outdoors after about 6 hrs. marinating time. You are right! This is a wonderful marinade for chicken. I left the skin on the thighs for grilling because I believe it helps keep the meat moist. The combination of this marinade and grilling gives the chicken a finger-lickin' good flavor! We will be using this recipe often.

From: KC_Cooker

On Jul 9, 2004

I love recipes like this! Even though the list of ingredients is long, they are all simple and things you already have on hand. This has a wonderful flavor... great for chicken breasts in salad as well!

From: Notherjack

On Nov 20, 2003

This was wonderful. I cut up a fryer and vacuum packed it in this and left it overnight. I didn't grill the chicken I just put it in a baking dish and baked it after pouring the remaining marinade on it. Delicious flavor and it was even better cold. I cubed the leftover chicken and I don't think there will be enough left to make anything with if I keep snacking on it right out of the fridge.

From: Panino

On Jun 28, 2003

Very very good "restaurant quality" flavor! We couldn't grill it for two days and after two days of marinating it was still excellent! So, in my opinion, don't worry if, at the last moment, you get dinner reservations and cannot grill the chicken! Just put it on "hold" for another day! Thanks for a great simple technique

From: AnnetteMarie

On Sep 19, 2004

Scrumptious! Thank you so much for sharing this. Followed to a T, marinated for about 18 hours and it tasted divine.

From: SReiff

On Feb 27, 2007

Found this recipe last summer and realized as I made it for the "millionth" time tonight that I had never rated it. I usually make it on the outdoor grill, but because of a snow packed patio, used the Foreman grill. Awesome on that too. Absolutely one of my favorite chicken recipes. I know it's been said 78 times before, but it's true: this recipe is AMAZING!

From: Houseblend

On Feb 1, 2007

WOW! I had a package of boneless, skinless chicken thighs waiting for DH and I at home. Thought to myself...why not add some marinade (I never have time). Followed the recipe except for the lime juice (didn't have any) and marinated for 3 hours. After I sauteed the chicken breasts, I couldn't believe how yummy this recipe came out...the vinegar/brown sugar combination kind of carmelized on the thighs and DH wouldn't stop commenting on how good they were. Sold!