Thursday, March 31, 2011

Chicken with Dijon Glaze - Freezer Bag Meal


Chicken with a Dijon Glaze sounds, looks and tastes alot harder than what it really is.  Whenever I want succulent, deliciously marinated chicken, I simply take a bag from the freezer, thaw it, put it in a tray and bake it. I never even have to wash my hands!  Just like the balsamic chicken I prepared earlier this week, this is a freezer bag meal that is healthy and quick to make.

When I get home from Costco with my 10 pounds of chicken, I get to work on my freezer bag meals. First I prep my freezer bag marinades while my hands are still clean. I put in all the marinade ingredients then I add the chicken. Its that easy and the results...well they speak for themselves.


You'll need:

2 lbs chicken thighs, skinless boneless, washed
4 garlic cloves, minced
1/4 cup chopped parsley
1 tablespoon salt
1 teaspoon pepper
1/3 cup grey pompon dijon mustard
1/4 cup balsamic vinegar
1 tablespoon sugar
1/4 cup olive oil
1 teaspoon dried rosemary


Add all ingredients to a ziplock gallon bag.  Remove air and seal bag.  Massage chicken until well coated.



Toss in freezer for another day.  Or to cook today...
Let it sit in bag, the longer the better, 10 minutes, an hour, a few hours, overnight, whatever you have to spare.  Bake in a single layer (with juices and all) at 450 degrees for 40 minutes.



Note: if the chicken is frozen, you'll need to thaw it before you bake it...just thought I had to throw that in there in case someone doesn't know!

If you'd like to change it to boneless skinless chicken breasts, simply bake at 350 degrees for 30 minutes and the center is no longer pink.
Print

24 comments:

  1. I will be making this soon. I might grill it since we love to grill.

    ReplyDelete
  2. Steph, I'm telling you, you are going to love this. It is sooo good. It grills well. I put this marinade on lamb and grill it and it's amazing. I'm going to check out your site right now...see you on the other side!

    ReplyDelete
  3. Julia, this sounds very tasty. We are having this next week(we try a new recipe every week.

    ReplyDelete
  4. hello Ms Michelle. I see your from Texas, I love Texas. been there only once, cant wait to go again. Its a great dish, try this same marinade on lamb and you'll fall off your chair. Enjoy!

    ReplyDelete
  5. How much balsamic vinegar? 1/4 "what"? It sounds delicious (& easy)! Could I substitute chicken breasts for thighs?

    ReplyDelete
  6. Good catch, thanks!! It's 1/4 cup balsamic vinegar. Chicken breast will work just as well. It's really a fantastic marinade. Very flavorful. Definitely a wake up to boring chicken syndrome :) Enjoy and let me know how it turns out

    ReplyDelete
  7. I cant wait to try this. Grilling sounds wonderful, maybe this will work on some porkchops too.

    ReplyDelete
  8. Hi Alisa, I've tried on lamb and it's divine. I think it would be good on a sponge! :)
    Is Foodista your site? Great site.

    ReplyDelete
  9. This looks delicious!! How long would this keep in the freezer?

    ReplyDelete
  10. I made this tonight - used 2 chicken breasts and cooked on 350 for 30 minutes! We loved it and will definitely go in the rotation to make again - thanks!

    ReplyDelete
  11. I keep chicken in marinade for up to 2 months. I read that once and adhere to it. My chicken doesn't last for more than a few weeks though.

    ReplyDelete
  12. Amy, Glad it went over well. I will add that to the recipe!! Your comments help everyone, so thank you very much

    ReplyDelete
  13. Great recipe!! I made this last night for my family. Easy prep (made it up in the morning) and then put in a baking dish to cook for dinner that evening. Even my 12-yr-old enjoyed it. I made it with quinoa on the side.

    I found your site via Gina's Skinny recipes as she had used a variation of this recipe for lamb, but I wanted to try it on chicken first so I decided to check out how you had originally done it.

    THANK YOU for a great recipe. I've bookmarked your site in addition to getting the e-mail updates. THANKS for sharing your recipes!

    ReplyDelete
  14. Lynne, I really appreciate your comment. I am glad you liked it. I often try to experiment with new ways of making chicken. This was one of the good ones!
    Julia

    ReplyDelete
  15. Julia, I am thinking of making this tonight, do you think it will taste as yummy if I only marinade for an hour or so? Oh & I would like to use boneless chicken, what's your thoughts?

    ReplyDelete
  16. This is our new favorite chicken recipe to grill, have been making at least every other week!

    ReplyDelete
  17. I am making this tomorrow night. We are going to grill the chicken thighs. Can't wait to try it!

    ReplyDelete
  18. Do these taste better grilled or in the oven?

    ReplyDelete
  19. I like them baked in the oven. The juices stay in the pan and don't get lost thru the grill

    ReplyDelete
  20. I love this recipe! I tried both grilled and in the oven. Eitherway is fine, although, it's amazing grilled.

    ReplyDelete
  21. This was amazing and so easy! Thank you!

    ReplyDelete
  22. Julia, could this work with rice vinegar or coconut vinegar instead of balsamic? Going Feingold for my son and cutting out grapes for a while and looking for simple, easy healthy recipes. Thanks!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...