Jan 012004
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I froze a double batch of this chicken and used the rigid container as an ice pack on our way to a summer family reunion. As the chicken thaws it absorbs the liquid for a great-tasting marinade. Yum!
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Chicken legs and thighs

4 lbs.

8 lbs.

12 lbs.

16 lbs.

20 lbs.

24 lbs.

Barbecue sauce

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Garlic powder

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Onion powder

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Coke or beer

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.

Salt and pepper to taste

Assembly Directions:
Wash chicken parts well. Combine barbecue sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag or rigid container. Add chicken parts.

Freezing and Cooking Directions:
Seal, label and freeze.

To serve, thaw parts. Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade. Test doneness by piercing thickest part of chicken. Juices should run clear.

You can use any type of chicken that you would like to. I found that I got about 7 legs in a 2 lb. package and about 5 thighs in a 2 lb. package.

Nutritional Info:
Per Serving: 264 Calories; 14g Fat (49.3% calories from fat); 21g Protein; 12g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 429mg Sodium.
Exchanges: 3 Lean Meat; 1 Fat; 1 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

  One Response to “Members: Ziploc Chicken”

  1. THis is good using Dr. Pepper instead of the coke as well.

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