Comments on: Grilled Chicken with Fresh Herb Marinade

By: Heidi Ledesma

Heidi Ledesma — Thu, 08 Jan 2015 04:45:41 +0000

Wonderfully flavored herb chicken however seemed salty even after cutting salt to 2 tsp instead of 3, anyone else? We baked and turned pieces over after 15 min, quite saucy but delicious! If used for chicken salad next day it would do well too.

By: Brenda

Brenda — Thu, 17 Jul 2014 12:46:52 +0000

In reply to Veronica Stankovich. So glad you liked it!

By: Veronica Stankovich

Veronica Stankovich — Thu, 17 Jul 2014 00:57:04 +0000

I used a 1/2 cup of parsley and basil. This actually came out green, a lot different from the picture which was okay but this chicken is AMAZING!!! Simple and quick is what I love, especially with a family. Thanks for this recipe!!

By: Brenda

Brenda — Wed, 29 Aug 2012 20:46:17 +0000

In reply to Tsheten. That's great! Thanks for getting back to me. :)

By: Tsheten

Tsheten — Wed, 29 Aug 2012 16:21:15 +0000

Hi Brenda,
I baked first but it didn’t look right had a lot of sauce and so I put in in a pan and covered it for another 10 mins or so until the gravy thickened, it was a big hit with my family – tossed it with salad that included chopped avocados, raisins and nuts…all in all was turned out v. delish thanks to u…:)

Thanks,
Tsheten

By: Brenda

Brenda — Tue, 28 Aug 2012 19:27:21 +0000

In reply to Tsheten. HI Tsh, I would say maybe only 20 minutes depending on how thin you've sliced the chicken, but you could always check it with a meat thermometer. 30 minutes may dry them out. Let me know if you try it in the oven. Thanks!

By: Tsheten

Tsheten — Tue, 28 Aug 2012 15:53:34 +0000

Hi,
Thank you for sharing these healthy and flavorful recipes. I wanted to know if this chicken recipe can be baked as well ..maybe 350 degress for 30 mins? love to hear your input?
Thank you again,
Tsheten 🙂