In this July 2011 post, I linked to my favorite freezer recipe for chicken.
And then that link died. Instead of finding the recipe I relied on as a go-to for the grill and for camping, you’ll now find an offer to buy an abandoned domain. I was thrilled to find an old print out in my over-flowing recipe file. Consider yourself forewarned: print your favorite recipes, don’t just pin them!
2 lbs. boneless, skinless chicken thighs (or breast but then see the note at the end)
4 minced garlic cloves
1/4 cup balsamic vinegar
1/4 olive oil
1/3 cup Dijon mustard
1 Tbsp. salt
1 Tbsp. sugar
1 tsp. black pepper
1/4 cup chopped parsley
handful of fresh rosemary
Mix everything except for the chicken in a bowl to create the marinade. Then add the marinade and the chicken to a ziplock gallon bag. Seal and rub the chicken to make sure all of it is well-coated.
This happens to be the time of year when I actually have rosemary and parsley in our kitchen window pots. Most of the year I end up using dried herbs and they work just fine.
Let the chicken marinade all day or overnight and then throw them on the grill or in a 450 preheated oven for 40 minutes. * If you’re using chicken breasts, change it to 350 and for a little less time. Unlike thighs, white meat can dry out and be overcooked quickly.
Super easy and delish! Mustard is the perfect emulsifier for the vinegar and oil, and all that time with the garlic and rosemary makes for some tasty chicken.
I’m usually rushed and slightly crazed just as dinner goes to the table, so I rarely remember to take a photo when I want to. The above are leftovers from our weekend feast, with foil packets of potatoes, carrots and bell peppers, and, my all-time favorite: grilled asparagus.
I plan to print these kitchen posts for my boys someday so I’m going to include tips that might seem beyond basic to you.
- Freeze the whole bag of marinade and chicken for another day (perfect for the 2nd night of a river/camping trip). Just be sure they’ve had time to thaw before you cook.
- When baking instead of grilling, line a cookie sheet with foil first and clean up with be easy. I actually like these in the oven even more so than the grill, as they cook in the marinade and soak up more of the flavor.
- A pair of dishwasher-safe scissors or shears are a kitchen must. It’s much easier to snip off the fat from thighs before you cook than trying to trim them with a knife.