Unbelievable Chicken Recipe

This marinade was absolutely delicious! I love the combination of flavors in it. When I cook using my own ingredients, I often end up using similar ones, so this was right up my alley. Even though I didn't have time to marinate and grill the chicken, I decided to bake it instead. I prepared a half portion of the marinade and placed the chicken (I sliced two boneless breasts into cutlets) in a glass baking dish, then baked it at 350 degrees until it was cooked through. This method is my go-to for cooking chicken when I'm short on time, as the meat absorbs so much flavor from the marinade and it cooks quickly. Highly recommend trying it out!

I received this recipe from a friend online and I absolutely adored it! The only modification I made was using 2 tablespoons of whole grain mustard and 1 tablespoon of dijon mustard. I then used a hand blender to make the marinade smoother. I cut the chicken into cubes and marinated half of it in one bag with the marinade, while storing the other half in the freezer for later use. I let it marinate for 8 hours. I skewered the chicken, green peppers, onions, and pineapples, grilling each side for 2 minutes and basting with the leftover marinade. It turned out fantastic! I plan to make this throughout the summer. Thank you!

Fantastic marinade! The key to making this recipe outstanding is using freshly squeezed lemon and lime juice. Avoid using concentrated juices as they can overshadow the other flavors. The cooking instructions suggest 6-8 minutes per side, but keep in mind that the citrus in the marinade helps the chicken cook faster. Be careful not to overcook, as it can result in rubbery chicken. This marinated chicken is perfect for adding to salads! It has quickly become a new favorite in our household. Many thanks to Letsgggo for sharing this wonderful recipe.

I have prepared this recipe multiple times because my son keeps asking for it. While it is fantastic on the charcoal grill, I prefer to marinate boneless, skinless chicken breasts with it and then cook them on the George Foreman grill.

I absolutely loved this marinade! The addition of brown sugar really sets it apart. I marinated 3 chicken breasts, which I flattened out, using the same amount of marinade but reducing the olive oil to 3 tablespoons instead of 6. I also swapped out the coarse ground mustard for dijon. Leaving the chicken to marinate overnight was key - it absorbed almost all of the flavors. The grilled chicken smelled amazing and tasted even better. This recipe is definitely a keeper!

These were fantastic! I followed the recipe precisely and the outcome was incredibly delicious. The chicken was moist, with a subtle hint of sweetness and a burst of flavor. I believe this chicken would be perfect for a sandwich with Swiss cheese and honey mustard. I will certainly be making this again.

Absolutely scrumptious! The initial strong smell of vinegar during the marinade preparation was a bit off-putting, but it contributed a delightful tang to the final flavor. I opted for Jack Daniels Honey Dijon Mustard, included Lawry's Seasoned Salt, Crushed Red Pepper Flakes, and increased the garlic to 4 cloves. Canola Oil worked perfectly, and I believe the Lemon Juice could be omitted. Marinating for the full 8 hours is a must. I will definitely be making this dish repeatedly. Many thanks, Ruthie.

Review Rewritten: The chicken turned out incredibly juicy and tender! We marinated large boneless skinless chicken breasts for around 18 hours and grilled them outside. Surprisingly, there was no need to oil the grill – we simply let them cook thoroughly on one side before flipping them. I was unsure about coarse ground mustard, and my grocery store only had brown, regular, and Dijon. I opted for brown spicy mustard and substituted olive oil with vegetable oil since I didn’t have any. The result was fantastic! This recipe is definitely going to be a regular in my meal rotation!

I have been using this marinade recipe for years and it is truly the best I have ever tried. I recently misplaced my recipe and frantically searched the site for it, but couldn't find the exact one until I did an ingredient search. :) For those who find the marinade bland, I have had that happen a few times as well. Now, I always let the meat marinate overnight, then leave it out at room temperature for about half an hour before grilling. Remember to taste the marinade as you prepare it so you can adjust the seasoning to your personal preference. This step is crucial because the amount of juice in lemons and limes can vary, and they are key to the success of this recipe. So, remember to let it sit out at room temperature for 30 minutes before grilling, and always taste the marinade before adding the chicken to make any necessary adjustments.

I have tried this recipe twice already. The second time, I made a small modification by omitting the lemon and lime juice as it seemed to make the chicken meat tough. Instead, I used 3/4 cup of brown sugar and 3 tablespoons of honey. I used the marinated chicken to prepare kabobs, brushing the excess marinade over them before grilling. The result was delicious!

I have been using this recipe for a while now, and it's the only one that has compelled me to write a review. I follow the marinade instructions to a tee, and it always turns out incredibly delicious. What's great is that you can easily customize it based on what you have at home. You can use any type of vinegar or mustard and even swap lemon and lime juice instead of squeezing the fruits (I usually eyeball it and use half the amount of lemon compared to lime), and it still tastes fantastic. It's nearly impossible to mess up this recipe. While it's perfect for grilled chicken kabobs, I find making kabobs too time-consuming, so I use a grill basket inside a 9x13 pan. I pour the marinated chicken into the basket, allowing the excess marinade to drip into the pan. Then, I top the chicken with large pieces of onions, green/red/yellow peppers, and pineapple. I take the whole setup to the grill, placing the basket chicken side down on the preheated grill. I then pour all the leftover marinade from the pan onto the veggies to coat everything well. I grill it on medium heat for about 10 minutes per side until everything is nicely browned, resulting in tasty kabobs without the hassle. I usually serve it over a bed of lettuce, making extra marinade to use as a dressing, turning it into a salad. My "shishkabob salad" is a huge hit with my husband and his friends, and getting men to rave about a salad speaks volumes.

I was hesitant about trying the cider vinegar, but I'm glad I did. It's definitely a keeper!

I followed the recipe as written and the result was incredibly moist, tender, and bursting with flavor. Absolutely loved it!

Very tasty!

I marinated it for just a few hours and it still came out flavorful! Can't wait to make it again!

I absolutely adore it, incredibly thorough.

My entire family consistently requests this chicken dish. Every summer, when we vacation with another family, I prepare and marinate it in advance, then freeze it for the trip. Packed in the cooler, we head to the 1000 Islands! It has become the favorite meal of the week for everyone.

Had all the ingredients ready, and the chicken turned out delicious.

This marinade is absolutely incredible! Unlike many others, it doesn't just enhance the skin but infuses the chicken with amazing flavor all the way through. Definitely a winner!

The chicken was incredibly delicious! I followed the recipe exactly, except I used chicken thighs instead of chicken breasts. It was so yummy!