It feels a bit like cheating to call this a “recipe.” Maybe we could call it a method? The method I’m talking about it is to pre-marinade your meats by dumping them in a bag with a bottle of vinegar-based dressing, and storing them in the freezer. The meat soaks in the flavor, and the marinade helps tenderize the meat. I’m using an Asian-flavored vinaigrette and chicken drumsticks for this post, but feel free to change it up with YOUR favorite dressing and chicken, pork, or beef!
Pam @ onceamonthmeals.com
- 1 bottle Asian-style Vinaigrette dressing
- 12 drumsticks
Place drumsticks in resealable bags. Pour dressing over chicken and squish around to coat. Allow to marinate 4-6 hours or overnight. Remove chicken from marinade, and grill or broil until no longer pink inside.
Place drumsticks in freezer bags. Pour dressing over chicken and squish around to coat. Seal, label, and freeze. To serve: Thaw in fridge. Remove chicken from marinade, and grill or broil until no longer pink inside.
Servings: 6 (2 drumsticks per serving)
**conversion chart image provided by Erik Spiekermann
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- Weekend Wander at While He Was Napping