One of the basics of Add Salt & Serve menus is having food prep already done before dinner time. One way we accomplish this is by bulk cooking meat and freezing it in meal-sized portions.
This recipe for marinated chicken is prefect for cooking chicken in bulk. Have grilled chicken for dinner the night you cook it, then chop and freeze the leftovers in dated freezer bags. The longer the chicken marinates in this mixture, the more flavorful it will be.
Marinated Grilled Chicken
- 4 lbs. boneless skinless chicken breasts
- ½ cup red wine vinegar
- 1 cup soy sauce
- ½ cup vegetable oil
- 2 tsp. oregano
- 1 tsp. basil
- 1 tsp. garlic salt or Adobo
- ½ tsp. pepper
- Place marinade with chicken in a marinating container and marinate overnight.
- Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. If you do not have a grill, you can bake the chicken in the oven.
- Serve 1 portion of the chicken for dinner and chop and freeze the rest for use in soups, casseroles, and stove top meals.