Saturday, October 1, 2011

Stock the Freezer Saturday - Marinated Chicken and Veggies

It's Stock the Freezer Saturday, and time to prepare for those unexpected warm days that pop up throughout the fall.  Do you have those?  Here in Georgia, it's not unusual to have a random sunny day where temps hit the high 60s or even low 70s.  In fact, I remember one year when we decorated the Christmas tree in shorts!

The Pit Boss, 1995
Those are the days when I love to hit the outdoor mall nearby for some holiday shopping and inspiration.  The one I like has a wandering Santa and Mrs. Claus, horse and carriage rides, and decorations galore.  These are not the days I want to spend slaving over a stove or worrying about what's for dinner.

With a few quick preparations, you can have a delicious dinner that will cook low and slow in less than an hour on your grill.

First, buy some bone in, skin on chicken.  Some people prefer breasts, some only want leg quarters, some want lots of drumsticks.  It doesn't matter what you choose.

I buy lots when it's on sale.  Now - and here's where it gets complicated - take it out of the package and put it in a large freezer bag.  Pour in about a half a bottle of zesty Italian dressing.  Freeze.

Did I lose you?  LOL!

If you want to get fancy, you can also chop up some fresh veggies that would grill well.  Think bell peppers, onions, mushrooms, eggplant, and zucchini.  Blanch them and then put them in their own freezer bag with the rest of the dressing.

Where did that little girl go? 
The morning of your blissfully beautiful fall day, the kind that reminds you that you can survive the rain and fog and chill, take this out to thaw.  Then, about an hour before you want to eat, heat the grill.  Turn it down to low, put the chicken on, and let cook for about 45 minutes.  Turn occasionally to get that crisp outside, but be careful so the juice stays in to keep it moist.

When you take the chicken off, you can turn the grill back up to medium-high and put the veggies on while the chicken rests.  They don't take long, and are the perfect side to this delicious dinner. 

What's in your freezer?  Link up and share!



  1. Wow Jen,
    You are ON it! This recipe sounds great. How do you keep your veggies from falling into the grill fire? Also, who is pictured as Pit Boss?
    Jodi B

  2. I use a grill basket for the veggies.

    The Pit Boss is my one and only - just a long long time ago!


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