Marinating and freezing chicken is a convenient and efficient method for meal preparation. When you’re ready to use the marinated chicken, proper thawing is essential to maintain its texture and flavor. The safest and recommended method is to transfer the frozen chicken from the freezer to the refrigerator. Allow it to thaw overnight or for about 24 hours, depending on the size of the portions. This method keeps the chicken at a safe temperature throughout the thawing process.

Garlic Herb Chicken

Ingredients:

• 2 pounds bone in, skin on chicken thighs (or breasts)

• ¼ cup olive oil

• 2 tablespoons lemon juice

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• 1 teaspoon salt

• ½ teaspoon black pepper

Instructions:

1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, basil, salt, and pepper.

2. Place the chicken in a large freezer-safe zip-top bag.

3. Pour the marinade over the chicken, seal the bag, and massage the marinade into the chicken.

4. Lay the bag flat in the freezer. Label and date the bag.

Lemon Pepper Chicken

Ingredients:

• 2 pounds bone in, skin on chicken thighs (or breasts)

• ¼ cup olive oil

• 2 tablespoon lemon juice

• 1 teaspoon lemon zest

• 1 teaspoon black pepper

• 1 teaspoon salt

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

Instructions:

1. In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, salt, garlic powder, and onion powder.

2. Place the chicken in a large freezer-safe zip-top bag.

3. Pour the marinade over the chicken, seal the bag, and massage the marinade into the chicken.

4. Lay the bag flat in the freezer. Label and date the bag.

Tex-Mex Chicken

Ingredients:

• 2 pounds bone in, skin on chicken thighs (or breasts)

• ¼ cup olive oil

• 2 tablespoons lime juice

• 1 teaspoon lime zest

• 2 cloves garlic, minced

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• ½ teaspoon dried oregano

• ½ teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

Instructions:

1. In a medium bowl, whisk together the olive oil, lime juice, lime zest, minced garlic, cumin, chili powder, smoked paprika, dried oregano, onion powder, salt, and pepper

2. Place the chicken in a large freezer-safe zip-top bag.

3. Pour the marinade over the chicken, seal the bag, and massage the marinade into the chicken.

4. Lay the bag flat in the freezer. Label and date the bag.

Buffalo Ranch Chicken

Ingredients:

• 2 pounds bone in, skin on chicken thighs (or breasts)

• ¼ cup buffalo sauce

• ¼ cup ranch dressing

• 1 tablespoon olive oil

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

Instructions:

1. In a medium bowl, whisk together the buffalo sauce, ranch, olive oil, garlic powder, onion powder, and black pepper.

2. Place the chicken in a large freezer-safe zip-top bag.

3. Pour the marinade over the chicken, seal the bag, and massage the marinade into the chicken.

4. Lay the bag flat in the freezer. Label and date the bag.

Maple Dijon Chicken

Ingredients:

• 2 pounds bone in, skin on chicken thighs (or breasts)

• ¼ cup Dijon mustard

• 2 tablespoon maple syrup

• 1 tablespoon apple cider vinegar

• 1 tablespoon olive oil

• 1 clove garlic, minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

Instructions:

1. In a medium bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, minced garlic, salt, and pepper.

2. Place the chicken in a large freezer-safe zip-top bag.

3. Pour the marinade over the chicken, seal the bag, and massage the marinade into the chicken.

4. Lay the bag flat in the freezer. Label and date the bag.

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