Most Excellent Grilled Chicken

This was very good because this marinade really flavors the chicken.....and it gives it a beautiful color. I only had time to marinate this for 4 hours and it came out nice and tender. I think you don't really have to marinade overnight, simply don't overcook your chicken. This makes enough sauce to cover 3 lbs. of chicken even when reserving some marinade to use later. <br/><br/>I reserved some of the marinade prior to beginning the marinating process and then I warmed it up for our dinner and served it as a thin drizzling sauce on the chicken. We thought the warmed marinade really added a special additional flavor to the chicken. Only thing I would do differently is cut the pepper to 3/4 Tbl. if marinade is being used as a sauce.

Fantastic marinade! I tossed the chicken breasts in straight from the freezer and let them sit for about 6 hours and the flavor was wonderful. Used dried Italian seasoning instead of parsley (couldn't find the parsley quick enough). It does make a lot of marinade though so if you have less chicken you might want to consider cutting the recipe down.

Wow...was this ever delish! I came across this in the early afternoon and wanted to make it that night, so I only marinated it for a few hours...it still turned out GREAT! I made the marinade as directed...I wouldn't change anything about it. Thanks for posting this Paul! ;-)

Made as written, but all the acids made this too tart for us. We love tangy, but this was borderline bitter to us. We thought the flavor was very one-dimensional and tasted strange; we will not be making this again. Sorry, Paul, just not for us.

this just wasn't for us, i followed the recipe exactaly but it was a little too acidic for me, and my husband thought it had a weird aftertaste. oh well. thanks for posting