PDF with all the Chicken Marinade Recipes

This should be helpful. You can just print it out and take it to the kitchen with you.

Chicken with Marinades for freezing

They’re all good & easy–some just have more ingredients than others.

I suggest chopping a couple onions, juicing a lime or two, zesting and juicing a few lemons, peeling the garlic cloves for all the recipes, etc. Basically, doing as much prepping as you can before you actually start. It’s funner that way too. It makes you feel like you have a sous-chef even if it’s you. Children also make good sous-chefs! 🙂

You could also label all the bags you will be using and have them ready before your hands are all messy.

Also you could put out several bowls, put a recipe by each one that contains similar ingredients, and combine the spices for each recipe in the bowls–just go down the line.

You could set up stations: spices/seasonings; chopped, zested, and juiced items with your garlic cloves either peeled or ready to be pressed; all the bags; the chicken; a space by your fridge to put your bowl when you need yogurt or other refrigerated ingredients.

All the best and leave a comment if you come up with some of your own time-saving, simplifying tips! Have a good one!

Chicken Tandoori

From It’s All American Food p. 224 – We LOVE this recipe! Super yummy if you love lot’s of flavor! Not hard to prepare either.

Place the following ingredients in a food processor or blender:

1 cup Yogurt, plain

5 medium Garlic cloves, peeled

1/4 cup coarsely chopped Ginger root

1 tsp. Ground coriander

1 tsp. Garam Masala

1/2 tsp. Ground Cumin

1/4 tsp. Ground Cinnamon

1/4 tsp. Indian chili powder, or cayenne

1/4 tsp. Ground Cardamom

1/4 tsp. Ground Fenugreek (I couldn’t find this so didn’t use it.)

1/8 tsp. Ground Clove

Put the marinade in a large resealable plastic freezer bag, labeled with instructions.

Add: 8 large boneless chicken thighs or  about 2 lbs. boneless, skinless, chicken breasts – either one scored about 1/4″ deep and lightly salted. Turn to coat. Freeze.

Instructions: Thaw. Prepare a hot outdoor fire or turn on your indoor broiler. Remove chicken from marinade and dry well. Cook until just done in method desired – brown and sizzled on the outside, just past pink on the inside. While the chicken is cooking, place 8 thick sweet onion slices on the heat. They should be browned but slightly crunchy. Top chicken with onion slices and serve lemon wedges on the side.

Note: You could reserve some of the marinade in a small plastic bag and bake the chicken with that on it for more flavor.

Yield: 4 main-course servings

Chicken Fajitas

From The Taste of Home Cookbook p. 237

In a large resealable freezer bag, labeled with instructions, combine:

2 Tbsp. White Wine Vinegar

2 Tbsp. Fresh Lime Juice

1 Tbsp. Vegetable Oil

1 Tbsp. Worcestershire sauce

1 Tbsp. Onion, chopped

1 Garlic Clove, minced

1/2 tsp. Salt, optional

1/2 tsp. Dried Oregano

1/4 tsp. Ground Cumin

Add: 1 lb. boneless, skinless, chicken breasts. Seal bag and turn to coat. Freeze.

Will need the following when you are ready to eat this meal:

1 medium Green Pepper, halved and seeded or cut into strips

1 medium Sweet Red Pepper, halved and seeded or cut into strips

1 medium Sweet Onion, sliced

6 Flour Tortillas

Salsa, guacamole, sour cream and shredded cheddar cheese, optional

Instructions: Thaw. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Lightly brush vegetables with oil.

Grill vegetables and chicken, covered, over medium heat for 12-15 miutes or until the vegetables begin to soften and chicken juices run clear.

Alternately, slice the vegetables into strips and pan fry the chicken and vegetables together until chicken is cooked and vegetables are tender.

Warm tortillas. Quickly slice up the chicken and vegetables if cooked whole. Spoon chicken and vegetables down the center of tortillas; fold in sides. Garnish with the listed ingredients.

Yield: 6 servings

Thai-Style Chicken

From The Taste of Home Cookbook p. 601

In a small bowl combine the following ingredients then remove 1/4 cup to a small resealable plastic bag. Put the rest in a large resealable plastic bag, labeled with instructions:

1/4 cup Soy Sauce

3 Tbsp. Lemon Juice

3 Tbsp. Fresh Basil, minced or 1 Tbsp. Dried Basil

2 Tbsp. Yogurt, plain

2 tsp. grated Lemon Peel

3 Garlic cloves, minced

1 tsp. Ground Ginger

1/2-1 tsp. Crushed Red Pepper Flakes

Add: 4 Chicken Breasts (about 4 oz. each) to the large plastic bag.

Instructions: Thaw. Drain and discard marinade. Place chicken in a 9×13 baking dish coated with nonstick cooking spray. Spoon reserved marinade over chicken. Bake, uncovered, at 375 degrees for 20 minutes or until a meat thermometer reads 170 degrees.

Yield: 4 servings

 

 

 

Yogurt-Marinated Chicken

From The Taste of Home Cookbook p. 235

“This tender marinated chicken gets its zing from the chili powder and cumin. For variety, add a tablespoon of tomato paste to the marinade or replace the chili powder with chopped green chilies.

In a large resealable plastic bag, labeled with instructions, combine:

1/2 cup Yogurt, plain

3 Garlic Cloves, minced

2 Tbsp. Lemon Juice

1 Tbsp. Vegetable oil

1 tsp. Sugar

1 tsp. chili powder

1 Tbsp. Ginger root, minced

1/2 tsp. Salt

1/2 tsp. Ground Cumin

Add: 6 chicken breasts. Seal bag and turn to coat. Freeze.

Instructions: Coat grill rack with nonstick cooking spray before starting the grill. Prepare the grill for indirect heat. Drain and discard marinade. Grill chicken, covered, over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until juices run clear. Alternately, you can broil the chicken in the oven.

Yield: 6 Servings

Teriyaki Chicken

From The Taste of Home Cookbook p. 169

In a large resealable plastic bag, labeled with instructions, combine:

3/4 cup Soy Sauce

1/4 cup Vegetable oil

3 Tbsp. Brown Sugar

2 Tbsp. Sherry, optional

1/2 tsp. Ground Ginger

1/2 tsp. Garlic Powder

Add: 3 lbs. chicken breasts (or 12 drumsticks). Seal bag and turn to coat. Freeze.

Instructions: Thaw. Drain and discard marinade. Place chicken in a single layer on a foil-lined baking sheet. Bake, uncovered, at 375 degrees for 35-45 minutes or until a meat thermometer reads 170 degrees and the juices run clear.

Yield: 6 servings

Garlic Lime Chicken

From The Taste of Home Cookbook, p. 162

In a large resealable freezer bag, labeled with instructions, combine:

1/2 cup Lime Juice

1/4 cup Cider Vinegar

6 Garlic Cloves, minced

1 Tbsp. dried Coriander

2 tsp. Pepper

1 tsp. Salt

1 tsp. Paprika

Add: 8 chicken breast halves about 8 oz. each. Seal bag and turn to coat. Freeze.

Instructions on bag: Thaw. Pour off marinade. Brown chicken on all sides in 1/4 cup oil. Transfer to a greased 15×10 baking pan. Bake, uncovered, at 375 degrees for 30-35 minutes or until meat thermometer reads 170 degrees and juices run clear.

Yield: 8 servings

Barbecued Chicken

From The Taste of Home Cookbook p. 159

2 Tbsp. Onion, chopped sautéed in 1 Tbsp. oil until tender

Add and bring to a boil. Reduce heat, simmer, uncovered, for 10 min., then cool:

2 cups Ketchup

1/2 cup Cider Vinegar

2 Tbsp. Lemon Juice

1 Tbsp. Hot Pepper Sauce

2/3 cup Worcestershire Sauce

Add 3 lbs. of chicken breasts and sauce to a zip-top freezer bag labeled with these instructions:

Place chicken and sauce in a 9×13 baking dish. Bake, uncovered, at 350 degrees for 45-60 minutes or until juices run clear.

Alternately, you can freeze the sauce and chicken separately and brown the chicken in about 1/3 cup oil before placing in baking dish.

Yield: 6 Servings

 

No Work Chicken

This comes from Make It Now Bake It Later on page 35. I use several good recipes from this cookbook.

1/2 cup honey

1/2 cup Dijon Mustard (I prefer 1/4 cup)

1 Tbsp. Curry powder

2 Tbsp. Soy Sauce

Mix all these ingredients in a small bowl then add to 4 chicken breasts in a zip-top freezer bag labeled with these instructions:

Preheat oven to 350 degrees. Place thawed chicken and sauce in an 8×8 or 9×9 baking dish. Bake covered for 1 hour.

Chicken Marinades and such

I will post as many recipes for preparing chicken to freeze as I can today. These are the recipes I used last time I got 40 lbs. of chicken from Zaycon.

Mine comes tomorrow and I’m getting 80 lbs. this time so I’m going to try some new recipes. I hope they work!

I decided that this time I will prepare some of the marinades the day before to shorten the “chicken day” a little.