Menu:
Chicken Marinades in Five Flavors:
Greek, Asian, Classic Italian, Provencal Herb, and Rosemary Ranch
Having a bunch of ready-to-thaw and cook bags of perfectly marinated chicken in the freezer is a good thing to have on hand anytime, but especially in the summer when keeping cool and keeping out of the kitchen is the idea. These recipes are designed for whatever function you’ve in mind, whether grilling or baking, to eat tonight (no freezer required) or save for a couple of months.
Each of the following marinades makes enough to coat 1 pound of chicken (about 2 large boneless, skinless breasts or thighs) in a 1-quart zip-top bag. Double the quantities for larger dinners and gatherings.
TO MARINATE THE CHICKEN:
Place the chicken in a zip-top bag. Whisk the ingredients (listed below for each marinade) together in a bowl, then pour over the chicken. Seal the bag tightly, pressing the bag gently to remove as much excess air as possible.
Place the bag(s) on a rimmed baking sheet or plate just in case the bag isn't perfectly sealed.
If you'll be marinating the chicken to eat for dinner tonight or the following evening, simply refrigerate for up to 24 hours (no need to freeze).
If you want to keep summer going for awhile, label and date your bags and freeze using heavy-duty freezer bags. Freeze on the baking sheet or plate until completely solid, then stack and store in the freezer for up to 3 months. Defrost the bag in the refrigerator up to 24 hours before you plan to cook and serve the chicken. For safe handling, do not thaw the bags at room temperature on the kitchen counter.
TO COOK THE CHICKEN:
Once the marinated chicken is fully defrosted, cook it as you prefer — on the grill over direct heat for 7-10 minutes, flipping once or twice; on the stove in an oiled frying pan for 12-15 minutes, flipping as needed; or in a 375-degree F oven for about 20 minutes — until the thickest part of the chicken registers 165 degrees F on a meat thermometer.
Marinade Recipes:
Greek Marinade
• 1/2 cup olive oil
• 3 cloves garlic, chopped
• 1 teaspoon salt
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 2 lemons, juiced
Asian Marinade
• 1/4 cup soy sauce
• 4 teaspoons sesame oil
• 2 tablespoons honey
• 3 slices fresh ginger root
• 2 cloves garlic, crushed
Classic Italian Marinade
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 large garlic clove, roughly chopped
• ½ teaspoon salt
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon red chili flakes
Provençal Herb Marinade
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1 large garlic clove, roughly chopped
• 1 teaspoon Dijon or stone-ground mustard
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
• 1/2 teaspoon fresh thyme leaves or 1 pinch dried thyme
Rosemary Ranch Marinade
• 1/4 cup olive oil
• 1/4 cup ranch dressing
• 1 tablespoons Worcestershire sauce
• 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon lemon juice
• 1/2 teaspoon white vinegar
• A few grinds of ground black pepper, or to taste
• 1 teaspoon brown sugar, or to taste (optional)
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