Place all ingredients into a 1-gallon freezer zip lock bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, making sure the freezer bag is completely sealed so nothing leaks out, lay completely flat. For thawing take out the night before place in the refrigerator to thaw overnight. Remove from freezer bag when ready to cook. Chicken should never be thawed on a countertop always make sure it's in the refrigerator as it can become contaminated with bacteria.
Sauteed: Place in a heated medium size fry pan with 1 tablespoon olive oil, saute' for two to three minutes on each side for thin or longer depending on thickness. Cook until juices run clear and no pink remains.
Baking: Place on a piece of oil sprayed foil or parchment paper lined baking pan with juices. Bake
@ 350 degree in a preheated oven. Around 60 minutes or until juices run clear.
Grill: Spray the grates lightly with cooking oil. Heat grill. Grill the chicken on each side till juices run clear basting with marinade while cooking.
Crockpot Method: Put chicken in the bottom of the crock pot. Pour liquid herb ingredients over the chicken. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done. Serve with cooked fluffed white rice.
Try some of these other FREEZER recipes:
Italian style lemon lime chicken marinade
Peanut butter marinade
Hawaiian marinade
Lamb Pistachio Pesto Marinade
Wine Steak Marinade
Mexican Marinade
Sweet and Sour Chicken Marinade
