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Postpartum Freezer Meals Teriyaki Chicken Recipe

Postpartum Freezer Meals Teriyaki Chicken Recipe
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★★★★★

5.1 from 25 reviews

This Postpartum Freezer Meals Teriyaki Chicken recipe offers a sweet and savory flavor that’s a family favorite. The chicken is marinated and frozen, allowing you to simply thaw and cook when ready. Perfect for grilling, baking, or searing on the stovetop, it’s simple and delicious served over rice or tossed in a quick stir fry.

Ingredients

Scale

Chicken

  • 1.5 to 2 lbs boneless skinless chicken thighs or breasts

Teriyaki Marinade

  • 1/3 cup low sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil (or olive oil)
  • 4 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1/4 cup sliced green onions

Instructions

  1. Prepare the Marinade: In a bowl, whisk together the low sodium soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated fresh ginger, and sliced green onions until the sugar is dissolved and the mixture is well combined.
  2. Marinate the Chicken: Place the chicken thighs or breasts in a resealable freezer bag or airtight container. Pour the teriyaki marinade over the chicken, ensuring all pieces are well coated. Seal the bag or container and refrigerate for at least 30 minutes or up to 24 hours. For freezer meal prep, freeze the marinated chicken immediately.
  3. Thaw Before Cooking: When ready to cook, thaw the marinated chicken in the refrigerator overnight for best results.
  4. Grill the Chicken: Preheat the grill to medium heat. Place the chicken on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through.
  5. Stovetop Cooking: Heat a skillet over medium heat with a small amount of oil. Add the chicken and cook for 5 to 6 minutes per side until cooked through and nicely browned.
  6. Bake in the Oven: Preheat the oven to 400°F. Arrange the chicken on a lined baking sheet and bake for 20 to 25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F.
  7. Serve: Serve the cooked teriyaki chicken over steamed rice or toss it in a quick vegetable stir fry for a balanced meal. Garnish with extra sliced green onions if desired.

Notes

  • For best flavor, marinate the chicken overnight, but at least 30 minutes is recommended.
  • Use boneless skinless thighs for juicier results; breasts work well but may be slightly drier.
  • Freeze the chicken in the marinade in a freezer-safe bag to save time later.
  • Thaw the chicken completely before cooking for even cooking.
  • Check chicken internal temperature to ensure it has reached 165°F for food safety.
  • Use low sodium soy sauce to control salt content.
  • Leftover cooked chicken can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: teriyaki chicken, freezer meal, postpartum meals, easy chicken recipe, grilled chicken, baked chicken, quick dinner, family favorite

Find it online: https://lucabites.com/postpartum-freezer-meals-teriyaki-chicken-recipe/