Karen’s BBQ Chicken Freezer Meal is moist, tender, Keto, Low Carb, Gluten & Dairy Free and ready to cook! Directions to freeze or not!
If you love to have delicious meals ready to go, make up some Karen’s BBQ Chicken Freezer Meal.
This is very easy to put together. Add chicken and some basic ingredients and freeze until you need it. Then just thaw and grill.
We had this for our Memorial Day dinner and we just kept going back for more. There was none left over, even with steak on the table too!
Does it have to be frozen?
No. Having Karen’s BBQ Chicken Freezer Meal in the freezer is super helpful and the freezing process makes it very tender but it doesn’t have to be frozen. This can also be cooked after marinating in the refrigerator for at least 4 hours.
It was so very tender and moist. That is because the meat was frozen in the marinade. Somehow the process really does make it extra tender.
Karen’s BBQ Chicken Freezer Meal is something I try to always have in my freezer.
The marinade can be used to baste as the chicken cooks but it is not necessary. We don’t use it.
I often make 2 bags of 1 pound each.
Try these other great dump-in-the-bag, freeze and then grill meals!
boneless, skinless chicken breasts
Extra Virgin Olive Oil
white wine vinegar
Put chicken in Ziploc freezer bag; both pounds in 1 bag or 2 bags of 1 pound each for 2 meals
Mix all other ingredients together.
Pour over chicken.
Freeze. Notice when I put it in the freezer, I was sure to have the liquid covering the meat. I propped it up against the ground beef as it froze.
If you are going to cook without freezing, just marinate in the refrigerator for at least 4 hours.
When ready to eat; thaw and remove chicken from marinade to grill for 15-20 minutes, depending on the size of your chicken. Chicken should be cooked to an internal temperature of 165 degrees.
The marinade can be used to baste chicken as it cooks--optional
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- 2 pounds boneless, skinless chicken breasts
- ¾ cup Extra Virgin Olive Oil
- 1/3 cup soy sauce
- 3 Tbsp Worcestershire sauce
- ¼ cup white wine vinegar
- Juice of 1 lemon, about ¼ cup
- 1 Tbsp dry mustard
- 1 tsp salt
- 2 Tbsp fresh parsley or 1 Tbsp dried
- 1 Tbsp minced garlic
- Put chicken in Ziploc freezer bag; both pounds in 1 bag or 2 bags of 1 pound each for 2 meals
- Mix all other ingredients together.
- Pour over chicken.
- Freeze. Be sure liquid is covering the meat.
- If you are going to cook without freezing, just marinate in the refrigerator for at least 4 hours.
- When ready to eat; thaw and remove chicken from marinade to grill for 15-20 minutes, depending on the size of your chicken. Chicken should be cooked to an internal temperature of 165 degrees.
- The marinade can be used to baste chicken as it cooks–optional.
Nutrition InformationYield 8 Serving Size 4oz
Amount Per Serving Calories 385Total Fat 25gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 19gCholesterol 96mgSodium 1016mgCarbohydrates 3gFiber 0gSugar 1gProtein 36g
This recipe came from my “Once a Month Cooking” book. It is full of great recipes. I adapted the recipe to suit our tastes.
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