Easy Freezer Friendly Chicken Marinade
Several years ago, I went on a healthy eating kick, eating far too much “chicken and veggies.” I dreaded lunch everyday because eating plain chicken is so boring and bland. I tried dipping it in buffalo sauce, marinating it in Italian dressing, or grilling it, but I ate so much chicken that I never wanted to eat a plain chicken breast again. But this recipe, this recipe gave me a renewed love for chicken breasts. This chicken is so flavorful, it’s the complete opposite of boring. Definitely worth a try!
Tip: Sometimes I chop up the chicken for skewers (approximately 1.5 inch cubes) and other times I cut each chicken breast into quarters (1 cut parallel to cutting board, and one perpindicular). The larger cuts of meat tend to be more moist, as its easier to overcook the smaller pieces on the skewers.
Easy Freezer Friendly Chicken Marinade
- 6 large chicken breasts (approximately 4 lbs)
- 1 cups vegetable oil
- 1/2 cup soy sauce
- 1/3 cup worcestershire sauce
- 1/3 cup red wine vinegar
- 1/4 cup lemon juice
- 1.5 tbsp dried mustard
- 1/2 tsp salt
- 1/2 tbsp black pepper
- 1 tsp parsley
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Line a mixing bowl with a gallon sized resealable freezer bag.
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Trim any fat from the chicken breasts. Cut chicken into desired sized pieces (1.5 inch cubes for kabobs or into quarters – see picture).
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Add all ingredients to the bag, including the chicken.
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Seal the bag, removing as much air as possible. Label the bag with the contents and date. Place the bag in the freezer.
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To thaw, remove chicken from freezer and place on counter top for approximately 8 hours or in fridge for 48-72 hours.
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If making kabobs, add chicken to skewers.
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Cook chicken on grill to juices run clear and cooked throughout.
