Chicken Elia

I made this tonight and, I am sorry to say, was very disappointed. The flavor combination did not blend well. The recommended cooking time is way off. As suggested in a previous review, I reduced the cooking time, but not enough. If I were to make it again, I would probably cook it on the grill.

Barb, thanks for this fantastic recipe. My husband and kids loved it! My husband said it was, "Very, very, very, very, very, very good!" Now, that's an endorsement! Because each ingredient was sprinkled (and we did not marinate), each bite had a unique flavor. One was lemony, the next was peppery and the next was loaded with honey. I had one bite that was so good I had to stop to savor it. The next was even better to the point where I started to tear up. It is a sensory banquet, and this would be an amazing meal for a romantic dinner. I used huge chicken breast halves - bone-in - and did not marinate them. I somehow missed that step in the directions until it was too late. I would suggest putting, "Prep time does not include marinade," or something similar in the introduction. I ended up controlling the ingredients per the size of the breast. For instance, the black pepper and salt were too much, and I used, at most, 1/2 tsp per breast. With the soy sauce, there is no need for that much salt. I had a few extra teaspoons of lemon juice, so I sprinkled extra juice on each breast. I never bothered measuring the honey because I would have lost accuracy as it stuck to the spoon. I just drizzled honey over each breast until it looked right. I don't like to eat chicken skin because it is so unhealthy and adds fat. Next time, I'd like to try making these ingredients into a sticky paste and tucking it under the skin. This would also work well for a whole chicken. I once stuffed a Thanksgiving turkey under the skin, so I can promise you the skin still gets crispy. The baking time needs to be monitored closely. I initially set the oven timer for 1 hour as directed. After 15 minutes, I remembered to insert my meat thermometer. The thickest piece of chicken was done in 45 minutes. If I had waited the full hour, all the chicken breasts would have been ruined. Luckily, we had very few dry spots. So, I highly recommend basing your time on a thermometer and not a timer. This would not have been nearly as good if the meat was not so tender and juicy. I would make this again. I will remember to marinate, but I will also consider putting the seasonings under the skin or even stuffed inside a skinless, boneless breast. That could be good. This recipe was good enough to be served in any upscale restaurant, Barb. Thank you again for sharing it with us.

Easy and quick. This is a great recipe!!!. My teenagers even liked it and they hate everything. It's a good combination of flavors, not spicy and certainly not bland. This is great to make ahead and let marinate all day. Add rice and a salad and dinner's done. I tried it once and had to make it again the same week.