Asian Chicken Marinade

Are you into freezer cooking (i.e., cooking a meal specifically to be frozen and heated at a later time)? I’m… not. There’s lots of good resources out there for freezer cooking (maybe I should make a resource page! but definitively visit Once a Month Mom and read Not Your Mother’s Make Ahead and Freeze Cookbook) but I don’t profess to be an expert, especially because I tend to forget to defrost things. It’s no fun when what you want for dinner is frozen.

ANYWAY, the reason I ask is because this chicken marinade is perfect for freezing. Make the marinade, pour it into a gallon size freezer bag, stick in a couple of chicken breasts, and freeze. When you thaw it, the marinade starts to penetrate the meat and then you’re ready to cook!

You don’t have to freeze it – I usually just make the marinade up a couple of hours before I cook, dump the chicken in, and stick it in the refrigerator for a couple of hours.

Asian Chicken Marinade
(inspired by Life as Mom’s chicken marinade)

You need:
6 tbs rice wine vinegar
3 tbs soy sauce
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp cayenne
1/4 cup olive oil
1 tb sesame oi

You do:
Combine the above ingredients. Pour over 2 chicken breasts (I prefer to cut my breasts in half width wise, so you get two thin pieces) and marinate 2-4 hours. Bake at 350 for 30 minutes (probably longer, it depends on the thickness of your breasts) or until cooked through.

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