Thursday, February 23, 2012

Lime Pepper Chicken Marinade Recipe For the Freezer Video

One of the most tender flavorful chicken recipes I have ever cooked!
If the smell of this cooking doesn't make someone want to eat this one nothing will.
This tender chicken is just out of this world good!  This chicken  recipe has endless possibilities and uses once cooked.  It's great on salads, sandwiches,  main meals,  in pasta salads and more! 
ENJOY and check out the video at the end......
This is a recipe was created for the busy and thrifty cooks out there!   Also when your going to buy chicken in bulk (lots of it!) and then getting it prepared ahead of time for freezing until ready to use in the future. The lime chicken will tenderize this chicken while it makes a wonderful marinade for chicken flavored for when your ready to use this.  You can also use boneless pork.  This doesn't work well with fish since the lime juice will start to cook it. You can freeze this up to six months. I have many different recipes to share for you for all the busy thrifty cooks out there. This is so much more economical than buying this prepared in speciality stores.

1/2 teaspoon lime peel (you can use lemon if you prefer)
2 cloves minced garlic
1/4 teaspoon garlic powder
1/4 cup lime juice ( you can use lemon if you prefer)
1 teaspoon pepper
1 tablespoon olive oil
1 teaspoon basil or 1 bay leaf
1 teaspoon parsley flakes
pinch of cayenne pepper
1/4 teaspoon salt
1 1/2 lbs boneless chicken breasts or other boneless pieces you like
Prepare your chicken:
Slice the chicken breasts in half in you will be cooking this in the oven. If using the crockpot leave them whole, chicken will stay tender keeping them whole for slow cookers.

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, lay completely flat. When ready to cook, take out the night before place in the refrigerator to thaw overnight.  Remove from freezer bag when ready to cook. Warning:  never thaw out chicken on counter top,  as raw chicken can become contaminated.
Sauteed: Place in a heated medium size fry pan with 1 tablespoons olive oil, saute' for two to three minutes on each side for thin or longer depending on thickness with some juice added if dry while cooking.
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 40 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.



Serving sides suggestions: 

Rice and Beans 
Grilled Avocado
Fried Avocado
Panzanella Salad
Curt's Red Roasted Potatoes Wedges
Mom's Italian Style Parmesan Wedges
Italian Spinach Sauteed
Roasted Garlic Mashed Potatoes
Garlic Pasta with 5 Cheese
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