Buy-in-Bulk Freezer-to-Oven Chicken Breasts and Pork Chops
EASIER
GLUTEN-FREE
Makes 2 servings per freezer bag
Go ahead and shop without fear at the big-box store. Buy those giant packages of boneless chicken breasts or pork chops, then make several batches of these marinades, each in a 1-quart plastic freezer bag. Add 2 breasts or chops to each bag, seal, and throw in the freezer.
In the morning, toss one (or more) of the bags in the fridge. Pick up a prepared salad after work. When you get home, the chicken or pork will be thawed and ready for the grill or grill pan.
And one more thing: If the chicken has been injected with a “solution containing…” (read the package), consider skipping the salt or halving the soy sauce in the marinade. This technique essentially brines the meat as it freezes and then thaws.
Spicy and Sour Chicken or Pork
1 small jalapeño chile, stemmed, seeded, and minced
1½ tablespoons soy sauce (gluten-free if that is a concern)
2 teaspoons peanut oil
2 teaspoons red wine vinegar
1 teaspoon granulated white sugar
1 teaspoon fresh thyme leaves
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon ground black pepper
Two 6-ounce boneless skinless chicken breasts or 6-ounce center-cut boneless pork loin chops
Nonstick spray
Garlic and Sesame Chicken or Pork
1 medium scallion, thinly sliced
2 tablespoons soy sauce (gluten-free if that is a concern)
1½ tablespoons red wine
1 tablespoon light brown sugar
2 teaspoons minced garlic
1½ teaspoons toasted sesame oil
¼ teaspoon ground black pepper
Two 6-ounce boneless skinless chicken breasts or 6-ounce center-cut boneless pork loin chops
Nonstick spray
Lemon and Fennel Chicken or Pork
1 teaspoon finely grated lemon zest
1½ tablespoons fresh lemon juice
1½ tablespoons olive oil
1 teaspoon minced fresh oregano leaves
1 teaspoon minced garlic
¼ teaspoon fennel seeds
½ teaspoon ground black pepper
¼ teaspoon table salt
1 small bay leaf
Two 6-ounce boneless skinless chicken breasts or 6-ounce center-cut boneless pork loin chops
Nonstick spray
Sage and Anchovy Chicken or Pork
1½ tablespoons Worcestershire sauce (gluten-free if that is a concern)
1½ tablespoons olive oil
1 tablespoon minced fresh sage leaves
1 packaged anchovy fillet, minced
1 teaspoon minced garlic
¼ teaspoon ground black pepper
Two 6-ounce boneless skinless chicken breasts or 6-ounce center-cut boneless pork loin chops
Nonstick spray
Sour Orange and Cumin Chicken or Pork
The juice of 1 medium sour orange or 3 tablespoons bottled sour orange juice
2 teaspoons minced fresh oregano leaves
2 teaspoons olive oil
1 teaspoon minced garlic
½ teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon table salt
¼ teaspoon ground black pepper
Two 6-ounce boneless skinless chicken breasts or 6-ounce center-cut boneless pork loin chops
Nonstick spray
Dijon and Caper Chicken or Pork
1 tablespoon smooth Dijon mustard
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon capers, drained and minced
1 teaspoon minced garlic
½ teaspoon ground black pepper
¼ teaspoon table salt
Two 6-ounce boneless skinless chicken breasts or 6-ounce center-cut boneless pork loin chops
Nonstick spray
1. Mix the wet and dry ingredients for any marinade in a 1-quart plastic bag.
2. Add the chicken or pork. Squeeze out excess air and seal the bag closed. Massage the marinade for a few seconds against the meat, then place in the freezer where it can be stored for up to 3 months.
3. To prepare the chicken or pork, place the sealed bag to thaw in the refrigerator for at least 12 hours or up to 24 hours.
4. Brush a grill grate clean and coat it with nonstick spray, then prepare the grill for high, direct-heat cooking. Or lightly coat a cast-iron or nonstick grill pan with nonstick spray and set it over medium-high heat for a few minutes. Add the chicken or pork and cook, turning once, until an instant-read meat thermometer inserted into the thickest part of the meat registers 165°F for chicken or 155°F for pork, 6 to 8 minutes.
Voilà! It’s a myth that you can’t refreeze meat. You can—but only under specific conditions. The meat must have been thawed at or below 40°F (that is, in the refrigerator, not on the counter). And it can only have remained in its thawed state for at most 24 hours. If you’ve met both criteria, refreeze at will.