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Debbie's
Chicken in Marinade
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Meals:
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1
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2 |
3 |
4 |
5 |
6 |
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Servings: |
4-6 |
8-12 |
12-18 |
16-24 |
20-30 |
24-36 |
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Ingredients: |
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Boneless,
skinless chicken breasts |
7 pcs. |
14 pcs. |
21 pcs. |
28 pcs. |
35 pcs. |
42 pcs. |
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Marinade: |
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Salt |
2 t. |
1 T.
+ 1 t. |
2 T. |
2 T.
+ 2 t. |
3 T.
+ 1 t. |
4 T. |
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*Worcestershire
sauce |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1 1/4 C. |
1 1/2 C. |
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Dry
mustard |
2 T. |
1/4 C. |
1/4 C.
+ 2 T. |
1/2 C. |
1/2 C.
+ 2 T. |
3/4 C. |
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Oil (any
kind) |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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*Red wine
vinegar |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
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*Soy
sauce (lite and/or reduced salt works fine) |
3/4 C. |
1 1/2 C. |
2 1/4 C. |
3 C. |
3 3/4 C. |
4 1/2 C. |
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Pepper |
1 t. |
2 t. |
1 T. |
1 T.
+ 1 t. |
1 T.
+ 2t. |
2 T. |
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Garlic,
minced |
1 t. |
2 t. |
1 T. |
1 T.
+ 1 t. |
1 T.
+ 2 t. |
2 T. |
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Parsley
flakes |
1 1/2 t. |
1 T. |
1 T. +
1 1/2 t. |
2 T. |
2 T. +
1 1/2 t. |
3 T. |
Assembly
Directions:
Combine all marinade ingredients. Place chicken pieces
in 1-gallon freezer bag or rigid container. Pour
marinade over the meat. (Each recipe makes
approximately 3 cups.)
Freezing and Cooking Directions:
Label and freeze.
To serve, thaw. Grill or cook chicken until the
meat is no longer pink inside and the juices run
clear. Discard marinade.
For Chicken Strips: Cut chicken breasts into
strips and marinade to use for stir fry, fajitas, or
hot off the grill!
Comments:
Great to have on hand for grilling season or anytime!
(Nanci makes her husband clean snow off the grill to
serve this in the winter!) Also a wonderful company
meal. Just pull out two or three bags instead of one!
*We usually buy these items in bulk from a restaurant
supply store. It is incredibly cheaper and easier to
use than the little bottles.
<<<<<<<
Go
to the April 2002 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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This
page was last updated on
Monday, August 04, 2008.
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