Lately I have been trying to fit in a little experimenting with some freezer recipes in all that spare time I have. That was quite funny wasn’t it? Well, we are all in the same boat at times. Short on time and long on a list to do, but we can always prepare a freezer meal or two at a time. I find it much easier and just as rewarding to get a meal or two in the freezer while I am already cooking something else. Freezer meals make life easier and keep us out of the drive thru line.
For me it is helpful to have any recipe ready to go whether it is a freezer to slow cooker recipe, freezer to oven recipe or a freezer to grill recipe. After publishing the post on Meal Ideas For Busy People, I decided it was time to try this recipe. I kept looking at it thinking it was going to be easy to get in freezer and quick to cook. It also goes along well with our family’s quest to overcome rising grocery prices. I mean, I can buy chicken at rock bottom prices and have this prepared and ready to go in the freezer. Many times I find chicken breast or thighs near the sell by date for a big discount.
This delicious Coconut Lime Chicken recipe is a tasty freezer to grill recipe that deserves your attention, and was great paired with lime rice and a vegetable.
I used boneless chicken breasts, but you can also use boneless thigh meat. Thigh meat is dark meat, but will usually be a bit moister after grilling.
This recipe was adapted from the original recipe at Living Well Spending Less.
Coconut Lime Chicken (Coconut Lime Chicken Printable PDF)
Juice from 4 Limes
¼ cup olive oil
1 Can Coconut Milk
4 Cloves Garlic, pressed
¼ tsp Ginger
2 tsp Seasoned Salt
1 tsp Black Pepper
4 – 4 1/2 lbs. Boneless, Skinless Chicken Breasts or Thighs
2 Gallon Size Freezer Bags, labeled with recipe name, cooking instructions and date
Trim chicken and divide equally between 2 freezer bags. In bowl, wisk together lime juice, olive oil, coconut milk, garlic, ginger, seasoned salt and pepper.
Divide the liquid mixture between the two freezer bags of chicken. Flatten to get as much air out as possible without leaking out mixture, and then seal bags. Store in freezer until ready to use.
Thaw in refrigerator overnight and then grill about 6-8 minutes per side, depending on the thickness of your meat.
HINT: If my chicken breasts are thick, I will often butterfly them (cut thickness in half) before freezing.
I hope your family enjoys this recipe as much as we did. My kids are already requesting that I make it again. Since it was so easy, it will make the list of go to recipes.
What are your thoughts on freezer recipes? Do you have a favorite you would like to share?
making a habit out of living frugal…..
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