Freezer Meal Recipes / Dinner / Gluten Free Dairy Free Balsamic Glazed Chicken

Gluten Free Dairy Free Balsamic Glazed Chicken

Gluten Free Dairy Free Balsamic Glazed Chicken is sweet, savory, tangy, easy and versatile. You can pair it with anything your garden dishes out - just right for the lazy days of Summer!
4 Servings Meet The Cook Print
Gluten Free Dairy Free Balsamic Glazed Chicken

Ingredients

  • ½ cups Brown Sugar
  • ½ cups Balsamic Vinegar
  • ½ cups Honey
  • 1 tablespoon chop Rosemary, Fresh
  • 4 teaspoons mince Garlic, Cloves
  • 10 individual Chicken Tenders

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grill chicken until cooked through.
  2. Put marinade into a pan and simmer for 10-15 minutes.
  3. Serve chicken with sauce.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients into the indicated number of gallon sized freezer bags. Remove as much air as possible, seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Grill chicken until cooked through.
  2. Put marinade into a pan and simmer for 10-15 minutes.
  3. Serve chicken with sauce.

4 Comments

Join the discussion
  1. If you are going to be daring enough to use marinade that raw chicken has been sitting in, you must boil it (per Kelly’s recipe) and then simmer it. I would prefer to reserve enough marinade to simmer on its own.

    1. You are correct – you do need to simmer the marinade and that is why it is in the cooking instructions for safety. Always bring a marinade that has had raw meat in it to a rolling boil for one minute while stirring constantly if you choose to use it for basting as per food safety guidelines, such as in this publication: http://extension.usu.edu/files… This recipe requires your to boil for longer, however you could, of course, make extra marinade for serving.

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