Jun 012007
 
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Tammy: Thanks to Christi Gillentine for allowing us to use her recipe in the newsletter. It is published in her e-Book, Freezer Cooking on a Budget, as Tangy Chicken Sticks. The flavor of this marinade really is incredible!
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Recipes

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2

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Servings

6

12

18

24

30

36

Makes

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Ingredients
Balsamic vinegar

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Soy sauce

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Brown sugar

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Minced garlic

3 T.

1/4 C. + 2 T.

1/2 C. + 1 T.

3/4 C.

3/4 C. + 3 T.

1 C. + 2 T.

Chicken or turkey parts for grilling

2 lbs.

4 lbs.

6 lbs.

8 lbs.

10 lbs.

12 lbs.

 

Assembly Directions:
Pour vinegar, soy sauce, brown sugar and garlic into a gallon-sized freezer bag. Seal and shake ingredients together to mix. Open bag and place chicken or turkey pieces in the marinade.

Freezing Directions:
Remove excess air from the freezer bag. Seal, label and freeze.

Serving Directions:
Thaw at least overnight in your refrigerator. Discard the marinade. Grill the chicken or turkey parts until juices run clear.

Nutritional Info:
Per Serving: 169 Calories; 2g Fat (10.6% calories from fat); 30g Protein; 7g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 2944mg Sodium.
Exchanges: 4 Lean Meat; 1 Vegetable.

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.

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