- November 25, 2006 at 1:50 am #237954
Dump Citrus Ginger Chicken
1/4 cup orange marmalade
1 Tbsp. honey mustard (make your own if you don’t have any)
3/4 tsp. ground ginger
crushed red pepper flakes (optional)
We call it “dump-chicken” because you dump the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
and DUMP it into a pan and cook it!
**All the recipes can be made with 4-8 pieces of chicken (any pieces will do… wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier.
To cook the chicken, thaw completely in the fridge, dump into 9×12″ pan, bake at 350 until done.
For bl/sl breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy!
You can also use your crockpot*** for this too!
*** Crockpot Cooking Directions:
Partially thaw in the fridge. Dump into a 5-1/2 to 7 quart crockpot. Cover, set on LOW and cook 6 to 8 hours until cooked through.
temps for crockpots vary, just like ovens, so you will want to check this after 4 hours to see what progress it is making.
If necessary, turn up to HIGH the last 2 hours of cooking. do not overcook!
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