The marinade is made with garlic, olive oil, lemon juice with added fresh herbs, and some seasoning that makes the chicken mouth-watering tender, and delicious.
The best part about making your own marinade ahead of time and freezing it, the chicken is flavored and perfectly seasoned already and tastes great the first time it's cooked and leftovers are fantastic for using in so many other recipes
If you happen to have any leftovers they make a perfect topping for a salad or in a chicken wrap o toss in the chicken with pasta.
Serve them with your favorite Side Dishes that can be easily made the night before you decide to serve your meal to make it easier.
This chicken freezer marinade is even perfect to make way ahead of the holidays for a the ease of preparation before a busy season during Thanksgiving or Christmas and will work perfectly with cut-up small turkey parts also.
Scroll down and see how easy it is to make homemade Freezer Italian Garlic Chicken Marinade!
Whole Chicken or Cubed?
Of course, if you prefer cubed chicken or tenderloin boneless breasts, you can certainly use those alternatives.
The chicken can be cooked on the grill if cubed, in the air fryer, baked in the oven or pay fried when cubed so that's even easier than roasting the whole chicken if you're in that much of a hurry.
Plus this is so easy to make the marinade and toss it in freezer bags to use in a stir fry, so cubed or whole it's your choice.
Most of the time they just air fry or bake them and serve them dipped in barbecue sauce or hot sauce.
Serve these for lunch, dinner, and either way, is perfect for hosting a dinner party!
Thaw First Then Bake, Stir Fry, Grill or Air Fry Methods
- NOTE: thaw the chicken in the bag in the refrigerator overnight also for all methods the internal temperature for cooking chicken is 165 degrees we prefer to use a meat thermometer:
- Baked: Preheat the oven to 350 degrees. Place the whole thawed chicken with juices drain slightly, and add to a greased roaster baking pan. Bake for 2 hours and check the internal temperature that it's reached 165 degrees.
- Stir Fry: For cubed: Drain the chicken with juice. Spray the frying pan with cooking oil. Stir fry the chicken for just a few minutes on each, add whatever vegetables you're using and stir fry for around 7 minutes
- Grill: For cubes: Soak the skewers first in water for at least 30 minutes. Thread the chicken on the skewers and grill for 4 to 7 minutes on each side on a preheated grill
- Air Fry: For Cubes: Drain the juices from the bag. Preheat the air fryer to 400 degrees and spray the basket with cooking oil. Air fry the chicken for 5 to 7 minutes.
- Slow Cooker: For Cubes: Add the raw chicken to any chili or stew recipe and set the slow cooker to the instructions manual. See below for recipe links.
Ingredients You Will Need
- Whole Chicken or use boneless chicken breast for cubes
- extra virgin olive oil
- fresh garlic
- fresh basil leaves, Italian parsley
- salt, and pepper to taste
- granulated garlic powder
- dried oregano
- freshly squeezed lemon juice
- cooking spray
- oil for stir fry (olive oil) for cubed only
- Optional: fresh rosemary, thyme, and for people who like the heat cayenne pepper
Tips
- chicken is completed cooking quickly check the thickest part to be at 165 degrees using a meat thermometer
- Use freshly squeezed lemon juice
- In a pinch use dried herbs
- Organic chicken has the best texture
- Use thick freezer bags or freezer containers for storing marinaded chicken
- Boneless steak, pork, and venison can be substituted for chicken
- Chicken cubes baked can be threaded with skewers after baking for an appetizer for hosting parties if not grilling
- Fresh lime juice can be substituted for lemon juice
- For easy cleanup bake on parchment paper
- Serve chicken skewers with an assortment of dipping sauces for entertaining
- It is important to be sure to cook the chicken within 24 hours after thawing
Recipes For Freezer Italian Garlic Chicken Marinade
Honey Sesame Chicken Stir Fry
Chicken Topped Salad
Chicken Scampi
Chicken with Lemon Pasta
Oriental Chicken Salad
White Chicken Chili
Chicken Pasta Fagioli
Chicken Stew
Sesame Chicken
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Whole Roasted Chicken
Remember this is a versatile adaptable recipe, you can add baby onions, carrots, and potatoes to your roasting pan for an all-in-one meal!
This chicken is perfect for leftovers in chicken salad, topping salads, stir fry, tacos, and whatever else your family likes.
One of the best parts of making freezer marinades is it's perfectly flavored for any recipe you're making and cooked in minutes.
Whole Roasted Chicken Freezer Marinade
Yield: 6
This is a flavorful Italian Garlic and Herb. freezer marinade for a whole roasting chicken that makes this tender, juicy, and perfectly seasoned.
Ingredients
- 1 freshly squeezed lemon seed removed around 6 to 8 tablespoons
- 4-pound chicken (or turkey parts) you can also use 4 cubed chicken breasts
- 1 1/2 teaspoons roasted granulated garlic powder or garlic powder
- 1 clove finely minced fresh garlic
- 1/3 cup extra virgin olive oil
- 2 tablespoons chopped fresh basil
- 1 tablespoon Italian flat-leaf parsley
- 1 teaspoon dried oregano
- Optional: lime juice instead of lemon, 1 sprig of chopped fresh rosemary, 1/2 teaspoon dried thyme
- Freezer bags are either quart or gallon size depending on how you would like to store the quantity for your food prep.
- Note: you can add paprika, onion powder, cayenne pepper, or any other herbs and spices you prefer. I salt and pepper during the cooking process to taste and not in the freezing process
Instructions
- For Whole Chicken: remove the insides and cut off the bottom portions on each side of the bird
- For Cubed: Cut the boneless chicken breasts on a cutting board into 1 or 2-inch cubes.
- In a large bowl big enough for the chicken and marinade, add all the herbs spices, and ingredients and whisk them together.
- Add the chicken to the mixture to coat.
- Add to the size bag you prefer.
- Freeze for up to8 months.
- Thaw in the refrigerator and use this chicken within 24 hours after thawed.
Notes
Thaw First Then Bake, Stir Fry, Grill or Air Fry Methods
- NOTE: thaw the chicken in the bag in the refrigerator overnight also for all methods the internal temperature for cooking chicken is 165 degrees we prefer to use a meat thermometer:
- Baked: Preheat the oven to 350 degrees. Place the whole thawed chicken with juices drain slightly, and add to a greased roaster baking pan. Bake for 2 hours and check the internal temperature that it's reached 165 degrees.
- Stir Fry: For cubed: Drain the chicken with juice. Spray the frying pan with cooking oil. Stir fry the chicken for just a few minutes on each, add whatever vegetables you're using and stir fry for around 7 minutes
- Grill: For cubes: Soak the skewers first in water for at least 30 minutes. Thread the chicken on the skewers and grill for 4 to 7 minutes on each side on a preheated grill
- Air Fry: For Cubes: Drain the juices from the bag. Preheat the air fryer to 400 degrees and spray the basket with cooking oil. Air fry the chicken for 5 to 7 minutes.
- Slow Cooker: For Cubes: Add the raw chicken to the slow cooker for 4 to 6 hours on high
Tips
- chicken is completed cooking quickly check the thickest part to be at 165 degrees using a meat thermometer
- Use freshly squeezed lemon juice
- In a pinch use dried herbs
- Organic chicken has the best texture
- Use thick freezer bags or freezer containers for storing marinaded chicken
- Boneless steak, pork, and venison can be substituted for chicken
- Chicken cubes baked can be threaded with skewers after baking for an appetizer for hosting parties if not grilling
- Fresh lime juice can be substituted for lemon juice
- For easy cleanup bake on parchment paper
- Serve chicken skewers with an assortment of dipping sauces for entertaining
- It is important to be sure to cook the chicken within 24 hours after thawing
Nutrition Facts
Calories
92.23Fat (grams)
3.98Sat. Fat (grams)
0.67Carbs (grams)
0.56Fiber (grams)
0.14Net carbs
0.4Sugar (grams)
0.09Protein (grams)
12.92Sodium (milligrams)
83.57Cholesterol (grams)
38.71Based on 3 chicken cubes per skewer or two small slices of chicken breast roasted
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Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2022.
This sounds so delicious and a super smart way to freeze the chicken! Definitely trying this :)
ReplyDeleteThis sounds amazing, Claudia! What a fun, make ahead recipe. Do you need the chicken to be completely defrosted before you roast? Mine never defrost completely overnight :)
ReplyDeleteIf you put it on a rack you won't have to totally defrost it the juices will drop to the bottom of the pan.. great question Liz!
ReplyDeleteSounds amazing!
ReplyDelete