Lemon Cilantro Chicken Thighs – a freeze ahead recipe

Lemon Cilantro Chicken Thighs – a freeze ahead recipe


This assemble-ahead, freeze-ahead recipe is so easy to make and SO delicious, you’ll breathe a sigh of relief.  It takes only minutes to assemble, and is a snap to bake.  It’s a light, springy, fresh-tasting addition to your recipe repertoire, and the slice of lemon a top each chicken thigh will add a bit of civility to a busy weeknight.  These chicken thighs pair well with any number of easy side dishes too, such as steamed rice, egg noodles, a crust of baguette or even angel hair pasta tossed with a little olive oil and parmesan cheese.  You can’t go wrong.

Lemon Cilantro Chicken Thighs

6-8 chicken thighs (I use the individually frozen thighs, and I do not defrost them before assembling this recipe)

1/2 cup brown sugar

1/4 cup sesame oil

1 lemon (cut into as many slices as you have chicken thighs)

1 teaspoon salt

bunch of cilantro (about 1 1/2 cups, chopped
Simply assemble the ingredients in 1 gallon-sized Ziploc freezer bag.

It’s really that easy.

You can make as many as you want.  In fact, mass producing them is super efficient.  Each will keep for 8 weeks in the freezer.

When you’re ready to cook, set the bag on the counter for 4-6 hours.  It will defrost as it marinates.  Conversely, you can defrost a bag in the fridge for up to 24 hours.
Pour all the contents of the bag (including the liquids) onto a baking pan lined with parchment paper.

Bake at 400 degrees F for about 50 minutes.

Serve with steamed rice or angel hair pasta, with just a splash of olive oil, a sprinkle of salt and a squeeze of lemon juice.  Enjoy!

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