Freezer Chicken Fajita Marinade Tutorial

 

I’ve been taking advantage of the warmer weather and continue to grill our chicken for various dishes. I’m still buying chicken on sale, $2 or less a pound. I throw the marinade together and freeze the chicken in the marinade for  future grilling.

I’m using two family packs of chicken to marinate.

I butterfly the breasts so they receive a good coating as they thaw. I also trim any excess fat.  The chicken is prepped and set aside.

Next I prepare the recipe below in a large glass measuring cup. This easily pours into three bags. Don’t forget to date and label your bags before you fill them.  Even though I’m grilling it all at the same time, three bags thaw quicker than one gallon size bag.

Fajita Chicken or Steak Marinade

a Triple Recipe (modified from ourbestbites.com)

1 cup water

6 T. vegetable oil

6 garlic cloves pressed (don’t have any? use 1 tsp. garlic powder instead)

9 t. vinegar

6 t. soy sauce

6 t. liquid smoke (found in the bbq sauce section of store)

3 t. salt (I use kosher so you may cut in half if you are using regular or leave out since soy sauce has sodium)

1 T. chili powder

1 tsp. freshly ground pepper (3/4 tsp. ground pepper)

1 t. onion powder (you could substitute a few tablespoons of fresh minced onion too)

I divide the chicken among the three bags along with the marinade. I eyeball it. No exact measuring involved. It

appears to be a little under 2 cups total, so around 3/4 cup per bag if you want to get mathematical.

 

I give the marinade a good whirl with the whisk to mix in everything right before I pour. The weight of the chicken holds the bags steady as I pour and then I squeeze as much air out as possible being careful not to squeeze out the marinade.

Now that was easy. The three bags lie flat in my freezer and take up less space than the original packages. I’m going to have moist delicious chicken ready to grill without having to deal with frozen chicken or spices. I’m ready to thaw it all out and grill all three bags and have a grilled chicken dinner one night. I cool, dice and bag the remaining chicken. 4 cups are reserved for enchiladas the next day. The rest of the diced chicken is portioned in 1-cup portions in quart size bags. I used these throughout the month for various recipes, such as quesadillas, pizza, tacos and more.

What recipes would you use your chicken for?

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About brownjackie624
I'm a "Mom on a Mission for Christ" providing food for my family while opening my arms to the poor and needy. I have a passion for equipping others to be on mission with me through freezer cooking tutorials, teaching, speaking and writing. Join a community of women who love sharing the love of God by visiting http://www.momonamission.me

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