Best Ziploc Chicken Recipes
ZIPLOC CHICKEN
After coming home from the store with 11 pounds of boneless chicken breasts, I decided to try freezing some in marinade. this is an adaption of a recipe a friend gave me years ago. The marinade can be used with other pieces of chicken. Chicken can also be cut into smaller pieces and bbq'd on skewers that have been soaked in water. For a nice appetizer.
Provided by Tarynne
Categories Chicken Breast
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Combine barbecue sauce, garlic salt, onion flakes, pepper and beer in a gallon size Ziploc freezer bag.
- Close Ziploc and mix thoroughly.
- Add chicken to ziplock and make sure all pieces are covered in marinade.
- Lie bag flat in freezer until frozen solid.
- Chicken can be frozen up to 4 months.
- Move chicken to the refrigerator 2-3 days before serving. Chicken will need time to thoroughly defrost and absorb the marinade.
- Remove and discard marinade.
- Grill chicken pieces on a low heat until internal temp reaches 165 deg, about 7 min per side or 7 min total on a george forman grill.
- For smaller portions place desired amount of chicken in quart size freezer bag and add enough marinade to cover chicken. Freeze as above.
Nutrition Facts : Calories 232.1, Fat 3.8, SaturatedFat 0.8, Cholesterol 90.8, Sodium 431.3, Carbohydrate 13.9, Fiber 0.3, Sugar 8.6, Protein 30.4
ZIPLOC LIGHT CHICKEN KABOBS
Nothing captures the taste of summer like these flavorful kabobs sizzling on the grill. Best of all, they're easy to make ahead and grill in less than 30 minutes.
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut each chicken breast half into three lengthwise strips. Place the chicken in a large Ziploc® Fresh Shield® Double Zipper Storage Bag. Place the green peppers, onions and mushrooms in another large Ziploc® Fresh Shield® Double Zipper Storage Bag., In a large bowl, combine the salad dressing, soy sauce, Worcestershire sauce and lemon juice. Remove 1/3 cup; cover and refrigerate. Divide the remaining salad dressing mixture between the chicken and the vegetables; seal both bags and turn to coat. Refrigerate 4 hours or overnight, turning occasionally., Drain and discard marinade from chicken and vegetables. Alternately thread chicken and vegetables on 18 metal or soaked wooden skewers. Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning and basting with reserved marinade occasionally.
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