skip to main content

marinate chicken

12 years ago

Yesterday I was going to have family for dinner, well they had to cancel. My question is I put some partially frozen chicken in some veri veri teriyaki (thanks Linda C the marinade is great) how long can the chicken be in the marinade and still be safe and still tasty? It's to much chicken for DH and me.

Thanks

Red

Sort by:Oldest

Comments (4)

Terri_PacNW
12 years ago
I would say cook it up...and then freezer the stuff you won't eat in a day or two.
It will likely start to "pickle" the meat and give it a weird texture after 24 hours..but maybe you can get away with a few extra because it was a little frozen..
lindac
12 years ago
I don't think the veri veri stuff has any tenderizers in it....I think you will be OK tomorrow...
But I too think you should cook it and freeze what you don't eat. Cooked chicken in the freezer is like gold in the bank!
and you don't need to freeze it all....have some hot tonight, chicken salad for lunch tomorrow and enchiladas or fajitas for dinner.
Related Discussions
Lost Sol's Chicken Marinade recipe
Q
Comments (3)
Hi there, Pamela! Great to see you here again! I'm not sure this is the recipe you're looking for, as my notes say that it was posted by Nancy (WizardNM), not Sol. But it sounds delicious anyway. Sue ASIAN MARINATED CHICKEN BREASTS 5 LBS boneless skinless chicken breasts Marinade: 1 C veg. oil Â¼ C sesame oil Â¾ C soy sauce 1/3 C minced garlic Â¼ C minced ginger 2/3 C minced cilantro 5-6 green onions, thinly sliced 1 tsp Black Pepper Combine marinade in a container large enough to hold the chicken. Refrigerate 4+ hours. Overnight is fine. Remove chicken from marinade and grill over med. hot fire. Done when thermometer registers 160Â°. Note: If only a small quantity of chicken is needed, you can divide chicken and marinade into freezer bags and freeze until needed. Chicken will be ready to cook as soon as thawed. Leftover cooked chicken makes a great sandwich either cold or reheated in the microwave. I like it heated with provolone, sliced chicken, tomato, lettuce and mayo. Also makes a great Asian Salad. Chop the chicken, lay over greens, sprinkle with mandarin oranges, roasted sunflower kernels, rice noodles and a sweet sour dressing.
...See More
How to marinate grilled chicken breasts for green Chimchurri sc?
Q
Comments (7)
Lynn, I'd go with AnnT's souvlaki marinade. It is so simple and soooo good. I've done it with boneless chicken breasts. How about just plain old spinach (frozen or fresh baby if you have time and can get enough) maybe with some sauted pine nuts? Maybe some cherry tomatoes for color instead? With the mashed potatoes and chimichurri it sounds great for a simple but very nice meal. Maureen Chicken breasts Fresh minced garlic dried oregano lemons olive oil Salt Pepper Cut chicken breasts into 1 inch cubes Place on wooden Skewers that have been soaked in water (prevents sticks from burning.. or on metal skewers. Rub with fresh minced garlic and dried oregano Squeese fresh lemons over chicken and some olive oil Salt and pepper Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture. Place on hot grill and turn often until done. Serve with Greek salad and rice. NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb
...See More
RECIPE: Yummy Yogurt Marinated Chicken
Q
Comments (10)
Just to throw in my two cents regarding yogurt... I'm Greek, and my family always served plain, unsweetened yogurt on the side, as a condiment, for spicy & tomato-ey dishes. Similar to the use of raita sauces in Indian cuisine. When Yoplait came out with sweetened, fruit flavored yogurts, I couldn't stand them. To me, yogurt always went with savory dishes. After all these years, I still don't care for the sweet & fruity yogurts. I agree with Woodie that Greek yogurt is easier on get down. And I've also come to the conclusion that full-fat yogurt tastes bests. The non-fat or lower fat versions seem way too sour to me. This chicken recipe sounds really good. I'm going to have to try it soon.
...See More
RECIPE: Kung Pao Chicken
Q
Comments (5)
Hi, Teddymom: I loved the recipe. Since I follow a diabetic & sugar busters diet, and this fit right in. I made a couple of additions: since I'm lazy, I used packaged coleslaw cabbage instead of slicing a cabbage. Also I added 1 - 2 tablespoons of Oyster Sauce. That is great in any stirfry. The Splenda added just a touch of sweetness. This recipe is a keeper. I can add all the veggies the the doctor is always telling me to eat and still enjoy the meal. Thanks for sharing. Monica
...See More
maid_o_cliff
Original Author
12 years ago
Thanks again, I knew I could count you gals!

Red
Lars
12 years ago
I often freeze raw chicken in marinade. I will buy large packages of chicken parts (usually thighs), make a large enough batch of marinade, and then freeze the portions in ziplock freezer bags. The advantage to this is that you can easily get all of the air out of the bag when you close it up by squeezing the marinade up to the top. I always label these bags, as I tend to forget what marinade is in them. I like this better than freezing cooked chicken, and I generally cook the thighs in the toaster oven, unless we are grilling outside.

Lars

Related Stories

SHOP HOUZZ Shop Houzz: Kitchen Island Lighting for Every Style

Pendant lighting from Victorian to modern to brighten your prep and hangout space

EDIBLE GARDENS 8 Surefire Vegetables and Herbs for Beginning Gardeners

By Abundant City

Learn the edible plants that are popular and easy to grow in a backyard or container garden

BEFORE AND AFTERS See 6 Yards Transformed by Losing Their Lawns

By Annie Thornton

Wondering whether a turf lawn is the best use of your outdoor space? These homeowners did, and they found creative alternatives

GARDENING AND LANDSCAPING Splurge of the Week: The Kamado Grill

By Lily Gahagan

These Unique Grills Look as Good on the Outside as What's Cooking Inside

GARDENING GUIDES Organic Matters: Thwart Insect Pests With Trap Crops

By Therese Ciesinski

Add a few sacrificial plants to your garden to lure insects away from the harvest

KITCHEN APPLIANCES Considering a New Kitchen Gadget? Read This First

By Mitchell Parker

Save money, time and space by learning to separate the helpers from the hassles

ENTERTAINING 8 Stress-Busting Tips for Hosting Small Gatherings

By Laura Gaskill

Make entertaining easy with these ideas for casual get-togethers

Guest Picks: Kitchen Essentials for a First Thanksgiving

By Liza Hawkins

With the right kitchen tools and servewear, hosting the big holiday meal can be (almost) as easy as pie

GARDENING AND LANDSCAPING Show Us Your Labor Day Barbecue Party

By Stacy Briscoe

We want to see how you celebrate the unofficial end of summer in your outdoor living space

KITCHEN DESIGN Kitchen of the Week: A Budget Makeover in Massachusetts

By Vanessa Brunner

For less than $3,000 (not including appliances), a designing couple gets a new kitchen that honors the past

Sponsored

More Discussions

Musings On Calorie Restriction Cooking

77

Do you make actual shortcake?

39

Troubleshooting My Baking

13

omelet cheeses ... your fave

32

Mother and Child Reunion?

1