Freezer Meals: Teriyaki Baked Chicken

Freezer cooking 101: Buy meat in bulk, portion into bags with marinades and freeze.

You can fit 3-4 chicken leg/thigh combos in 1 gallon size ziplock bag, depending on how big the chicken is (or how good you are at Tetris). Probably 4-6 chicken breasts, easily. Whatever you use, you can fit a lot into a gallon size bag. Pour over the marinade and freeze until ready to use.

/\ My freezer looks like this /\

Thaw in the 'fridge for about a day (if you use a lot of chicken, it may take longer to thaw). You can, in a pinch, use a microwave on defrost setting. Just be careful not to actually cook the chicken in the process!

To bake: Place chicken into foil lined pan (for easy cleanup! teriyaki tends to get sticky), dump marinade over top. Optionally pour over a can of pineapple.
Bake at 375 F, for about an hour, until chicken is done and skin is nicely brown and crispy.


You know chicken is done when it starts coming off the bone like this ->

Serve over brown or white rice, with a bit of kimchi or spicy pickle on the side.

Tips:

• In the morning, dump everything into a slow cooker and set to low. Ready by dinner, in about 8 hours.
• Serve with fried rice or chow mein.