Anyway ... I was thrilled to see this post by blogger Diminishing Lucy. She wrote that marinating and freezing chicken breasts makes life so easy for busy dinners and you can still eat well and healthily - you can find the post here.
I have been doing this for a long time as it's so easy to pull out a packet of marinating meat from the freezer in the morning, or the night before, and placing it in the fridge. By dinner time, it should be defrosted (if it's thin, not too thick) and it can be thrown on the bbq and a few salads or side dishes can be assembled.
Here are a few tips to get you started:
- buy meat (beef, lamb, chicken, pork) in bulk or when it's on sale then marinate it and store it in the freezer in usable portions (eg, 2 steaks, 2 chicken breasts etc).
- trim the meat if it's very fatty and cut into individual portions before freezing. Chicken thigh fillets are delicious barbequed but they can be fatty so I clean them up and cut them in half before marinating. Or a large piece of rump steak could be cut into individual steaks before marinating.
- Pour the marinade ingredients in a ziplock bag, squish them around to mix then add the meat. Remove as much air as possible, close the bag, then squish it around again to coat the meat with the marinade.
- Spread the meat out as thinly as possible in the bag as so that it freezes and defrosts quickly.
I'm sure you have your own favourite marinades, but I'll share this as it's one of my favourite and easiest marinades for chicken: sundried tomato pesto from the supermarket.
I buy lots of chicken thigh fillets, remove excess fat then cut them in half (as they're often big and funny-looking when they're cooked). Coat lightly with the sundried tomato pesto then I either barbeque them or store in the freezer for another time.
After barbequing, I like to serve them with a dollop of plain yoghurt or store-bought tzatziki, baked potatoes and a favourite green salad.
Bring on summer!!