I make a marinade of soy sauce, apricot jam, garlic and some fresh ginger. Why would you cook them before freezing? And what do you consider "spicy"? Mayo? Ketchup? Ranch dressing? Italian dressing?

Or marinade in a little olive oil, lemon juice, garlic and herbs, salt and pepper.

We like Teriyaki marinade on chicken. Use a jaccard and put them in a Vacu Vin with a little teriyaki for 30 minutes. We don't have GF grill so can't comment on that part.

I'm lazy and usually use jarred teriyaki sauce but I've made it a few times as well. Much prefer the homemade with soy sauce, brown sugar, garlic, ginger, sesame oil, and a thickener.

Some lemon or lime juice might be good. Chicken doesn't always need a lot of seasoning besides salt and pepper.

Can you have any added salt at all?

Mrs. Dash makes a number of salt-free seasoning blends. They're easy to find in grocery stores, and aren't very expensive. I keep the garlic and herb blend around and don't find it spicy - just savory. They also have a grilled chicken blend. You can see them here: products

seagrass

Not only Mrs. Dash, either. Trader Joe's and Aldi have their own salt free seasoning blends. I like Trader Joe's '21 Seasoning Salute' and I often add some tarragon to it. Spike seasoning blend is available salt free as well. It's mainly made up of dried vegetables like onions, celery, carrots, etc.

But perhaps that is too much seasoning for jally?

jally has posted a few times before about many food/spice/salt sensitivities. It would be best to provide a list of spice and condiments that are on the 'good list'. Then advice will be informed and most helpful.

Yes, you can season your chicken from the grocery, parchment on the grill, go ahead and grill/sear 10-15 minutes, chill and freeze. Thaw overnight in your fridge, then re-heat for a quick meal. Yes, use parchment. Teflon is nasty.

Hi, thanks for the followups, and shall try to answer some of the Qs below.

Does anyone know tasty, yet Mild-Not-Hot online recipes - to go along with aforesaid video (except substituting chicken cutlets)?

OK, here's what disagree's with me, but am i correct in assuming that perhaps once it's grilled, the heat of the grill can cancel out spicy chemicals, so they're tolerable?

My no-no list:

RAW citrus, RAW garlic, hot-pepper, ginger, high-salt, cinnamon. Alot of these tend to irritate nerves (i have FMS, neuropathy and CRPS - complex regional pain syndrome. Furthermore, high-sodium triggers UTI. And why is pepper everywhere - after all, anything i ever cook omits pepper - so why do people consider it so "essential"? My mother also used to omit pepper, and it was fine, though she did overdo raw-onions.

I think usually teriyaki is better for me than soy sauce.

Also OK are ketchup, mayo, (such as Kraft Light), French & Thousand-Island dressing.

But not so much Cesar or other dressings, though a relative of mine did make a homemade Cesar dressing, and even though it had garlic, it was good when i tasted it. I forget if she used garlic powder or what.

If i add mayo (or honey) to mustard, it's OK, such as for deviled eggs.

But mustard alone can trigger me.

BTW, on the date of my OP, i was impatient and so i decided to jump the gun & try grilling a cutlet for dinner. So i sprinkled on cumin on both sides and stuck it between parchment paper. When i tried turning it over with my farberware nylon turner, grease wound up escaping from the parchment paper and trickled down toward the lowest part of the teflon - leaving rust-colored crusted-grease for me to clean. (See attached pic where my YELLOW arrows are pointing - that's where the escaped grease left crusted-gook for me to clean.

FYI, the cutlet was edible, and tasted pretty good but not exceptional. A bit on the dry side.

Just wanted to add that i only froze part of the raw breasts (in individual sandwich bags in freezer). The remainder, i boiled on med-high flame, approx. 10 min. Then diced the boiled-breasts. Then sauteed them with drained mushrooms, shredded carrots, froz. corn/brocolli, and two froz.garlic cubes. YES sauteed form of garlic works out fine for me - in moderation.

Then i bag the mixture in portion-sizes in baggies, and freeze to mix with pasta at my convenience. It's good.