Grilled herb-coated chicken breasts from Cooking Light Annual Recipes 2006 by Cooking Light Magazine

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Notes about this recipe

  • Lindalib on July 21, 2012

    The chicken just tasted like any grilled chicken...nothing special. It did not have the flavors one would have expected from this recipe. We did use chicken thighs with bone and skin, instead of chicken breasts. However, this change should not have made that much of a difference. We also slightly increased the amount of honey and oil in the herb mixture so we could coat both sides. The thighs with bones took longer to cook then the breasts would have taken. Therefore, we were afraid that the sugar would burn if left on too long, so we added the herb mixture with about 7 minutes remaining. Again, we would not have expected this much of a loss to the herb flavor. We will not do this receipe again.

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