Richly Seasoned Chicken Breasts/Thighs to Freeze then Grill or Roast
This is a great go-to marinated chicken thigh or breast to grill or roast . The marinade is rich, flavorful and very easy to whip up. I've written this recipe as a "bulk batch" to freeze ahead. This makes four batches of six thighs or breasts a piece.* Be sure to use fresh (never pre-frozen) chicken thighs/breasts, as "double freezing" (defrosting, refreezing) uncooked meat is not advisable for safety reasons.This recipe freezes really well in gallon-sized freezer bags. Simply defrost on the counter then grill. The meat will marinate while it defrosts.* You can separate your batches into as many breasts/thighs as you want to serve yourself and your family. For example, if you only cook for two, just use more bags and allow 2-4 pieces of chicken per bag depending on your hunger needs (and desire for leftovers). Grilling Tip: I use an instant read thermometer to test for doneness. Be sure your chicken reaches an internal temperature of 170°F before serving.
Ingredients
- 24 chicken breasts or thighs - six per freezer bag
- 1 cup bottled lemon juice
- 1 cup olive oil
- 4 tsps salt
- 2 Tbs black pepper
- 2 Tbs oregano
- 1/2 cup onion powder
- 1/4 cup chili powder
- 1/4 cup worchestershire sauce
- 1/4 cup liquid smoke I use "Stubbs" all natural brand
Instructions
- Mix all marinade ingredients in a medium - large bowl. Place six chicken breasts in each bag. Equally distribute the marinade between the four bags (just over a cup of marinade per bag). Seal bag, label it with the month, and freeze. Use within four months.
- To defrost, place on counter and defrost. Refrigerate bag if it defrosts quickly to prevent spoilage. Grill on hot grill (400°F or higher) until internal temperature reads 170°F. Or roast in the oven at 400 degrees, F, for 30-35 minutes.
- Serve with a side like rice and a big green salad.
Tried this recipe?Let us know how it was!