Fix, Freeze, Feast - Kati Neville [67]
Completely thaw entrée in the refrigerator. Prepare a medium-low fire in a gas or charcoal grill. Cook chicken, turning every 5 minutes and basting frequently, for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170°F. Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade. See main recipe for indoor cooking instructions.
SWIMMING RAMA
CASHEW CHICKEN STIR-FRY
Completely thaw entrée in the refrigerator. In a large skillet over medium heat, bring the chicken and sauce to a simmer and cook until heated through. Do not boil. To serve, place a handful of fresh spinach leaves on each plate. Top with a generous serving of chicken and sauce. Pass hot steamed rice.
Needed on hand to complete this entrée: ½ pound assorted fresh stir-fry vegetables; 2 teaspoons sesame oil. Completely thaw entrée in the refrigerator. Heat oil in a large skillet over medium-high heat and stir-fry chicken and sauce until meat is almost cooked through, 20 minutes. Add vegetables; stir-fry until tender crisp. Sprinkle with cashews and serve.
TEX-MEX CHICKEN FINGERS
PEANUT SATAY
Completely thaw entrée in the refrigerator. Bake chicken fingers on a greased baking sheet at 350°F for 30 minutes, or until chicken pulls apart easily and is no longer pink in the center of the thickest part.
Needed on hand to complete this entrée: 8 (9-inch) skewers. Completely thaw entrée in the refrigerator. If using wooden skewers, soak them in water. Thread chicken pieces onto skewers. Prepare a medium-low fire in a gas or charcoal grill. Grill until chicken pulls apart easily and is no longer pink in the center of the thickest part. Discard remaining marinade. See main recipe for indoor cooking instructions.
HONEY-GLAZED CHICKEN THIGHS
BERRY-ROASTED CHICKEN
Thaw entrée in the refrigerator just long enough to remove from the freezer bag. Place frozen chicken in an ungreased baking dish. Bake at 350°F for 45 minutes. Remove dish from oven, separate chicken pieces, and place them meaty side down. Bake for 1½ hours longer, or until an instant read thermometer inserted into the thickest part of the chicken reads 180°Fand the sauce has browned and is thick and sticky.
Completely thaw one bag of chicken in the refrigerator. Place chicken, breast side up, in a greased baking dish and pour marinade into cavity. Roast at 325°F for about 1½ hours, or until an instant-read thermometer inserted into the thigh reads 180°F. Garnish with raspberries, if desired.
ROYAL THAI THIGHS
SWEET CHICKEN TOSTADA FILLING
Completely thaw entrée in the refrigerator. Bake, uncovered, at 375°F for 45 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 180°F.
Completely thaw one bag of filling in the refrigerator. Bring the filling to a simmer in a large skillet over medium-low heat. Do not boil. Use as a filling for tacos, tostadas, or burritos.
TERIYAKI CHICKEN
CHICKEN À LA KING
Completely thaw entrée in the refrigerator. Simmer the chicken and sauce in a large skillet over medium heat until warmed through. Do not boil.
Completely thaw entrée in the refrigerator. Place chicken in an ungreased baking dish. Bake, uncovered, at 350°F for 1 hour, or until an instant-read thermometer inserted into the thickest part of the chicken reads 180°F. Turn pieces once or twice during baking. The longer the cooking time, the thicker and stickier the sauce will be.
MEDITERRANEAN ROAST CHICKEN
URBAN GARLIC CHICKEN
Completely thaw one bag of chicken in the refrigerator. Place chicken, breast side up, in a greased baking dish. Surround chicken with olives, capers, and marinade. Add just enough water to cover the bottom of the baking dish. Roast at 325°F for about 1½ hours, or until an